Rhubarb Custard Bars are a bright and comforting dessert bar featuring a buttery oat or shortbread crust, tart rhubarb, and a creamy custard layer. These Tart Creamy Squares strike the perfect balance between tangy and sweet, making them a delightful treat any time of day.
Why You’ll Love Rhubarb Custard Bars
This Rhubarb Custard Bars recipe is a standout Tart Creamy Squares:
- Seasonal Delight: Tangy rhubarb shines with rich custard.
- Effortless Prep: Layer and bake with no complex steps.
- Make-Ahead Magic: Tastes great warm or chilled.
- Customizable: Swap crusts or add toppings for variety.
- I served these at a spring brunch, and they were the ultimate Tart Creamy Squares hit!
Ingredients for Rhubarb Custard Bars
Here’s what you’ll need for Rhubarb Custard Bars (makes 16 bars):
- For the Crust:
- 1 cup all-purpose flour
- ½ cup rolled oats (optional, for nutty texture)
- ½ cup granulated sugar
- ½ cup unsalted butter, chilled and cubed
- ¼ tsp salt
- For the Rhubarb Layer:
- 3 cups fresh rhubarb, chopped into ½-inch pieces
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- For the Custard Layer:
- 2 large eggs
- ¾ cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- ¼ tsp salt
Ingredient Tips:
- Rhubarb: Use fresh or frozen (thawed and drained) for best results.
- Butter: Chilled ensures a crumbly crust texture.
- Oats: Optional for a whole-grain crunch; omit for classic shortbread.
- Eggs: Room temperature for smooth custard.
- Equipment: 9×9-inch baking pan, parchment paper, mixing bowls, whisk.
Directions for Rhubarb Custard Bars
Let’s bake these delicious Rhubarb Custard Bars!
Prepare Crust
In a bowl, I mix 1 cup flour, ½ cup oats (if using), ½ cup sugar, ¼ tsp salt, and ½ cup chilled butter cubes until crumbly, using my fingers or a pastry cutter. I press half the mixture into a 9×9-inch pan lined with parchment, reserving the rest for topping.
Par-Bake Crust
I preheat the oven to 350°F (175°C) and bake the crust for 15 minutes until lightly golden, setting a sturdy base for Rhubarb Custard Bars.
Prep Rhubarb Layer
I toss 3 cups chopped rhubarb with ¼ cup sugar and 1 tbsp cornstarch in a bowl, then spread evenly over the warm crust.
Make Custard
In another bowl, I whisk 2 eggs, ¾ cup sugar, 2 tbsp flour, 1 tbsp cornstarch, 1 tsp vanilla, and ¼ tsp salt until smooth. I pour this over the rhubarb layer, then sprinkle the reserved crust mixture on top.
Bake and Cool
I bake for 30–35 minutes until the custard is set and the top is lightly golden. I cool the Rhubarb Custard Bars completely in the pan, then chill for 2 hours (or overnight) before cutting into 16 squares.
Nutrition
- Prep Time: 20 minutes
- Bake Time: 45–50 minutes
- Chill Time: 2 hours
- Total Time: ~3 hours
- Servings: 16 bars
- Calories: ~180 kcal per bar
- Macros per Serving: 25g carbs, 2g protein, 8g fat, 1g fiber
Variations for Rhubarb Custard Bars
Try these twists on Rhubarb Custard Bars:
- Gluten-Free: Use a 1:1 gluten-free flour blend for crust and custard.
- Nutty Crunch: Sprinkle ¼ cup sliced almonds on top before baking.
- Citrus Zest: Add 1 tsp lemon zest to the custard for brightness.
- Berry Mix: Combine 1 cup raspberries or strawberries with rhubarb.
- Spiced Up: Add ¼ tsp cinnamon or ginger to the custard for warmth.
Storage
I store Rhubarb Custard Bars in an airtight container in the refrigerator for up to 5 days, keeping them fresh. To serve warm, I heat individual bars in a 300°F oven for 5–7 minutes. For freezing, I cut bars and layer with parchment in a freezer-safe container for up to 2 months, thawing overnight in the fridge before serving.
Serving Ideas
Make your Rhubarb Custard Bars a star Tart Creamy Squares:
- Classic: Serve as Tart Creamy Squares with a dusting of powdered sugar.
- Garnish: Top with whipped cream or a dollop of yogurt.
- Pairing: Enjoy with herbal tea, coffee, or vanilla ice cream.
- Presentation: Arrange on a tiered stand for a charming dessert table.
- Occasion: Perfect for spring gatherings, afternoon tea, or potlucks.
FAQs
What is the best time of year to get rhubarb?
Fresh rhubarb peaks from April to June, but frozen rhubarb works well year-round.
Can I use frozen rhubarb?
Yes, thaw and drain excess moisture before mixing with sugar and cornstarch.
Do I have to chill the bars before cutting?
Yes, chilling for at least 2 hours firms the custard for clean slices.
Can I make the crust nut-free?
Absolutely, omit oats and almonds, using only flour for the crust.
Is there a dairy-free option?
Use vegan butter or coconut oil for the crust and ensure flour is dairy-free.
How tart will these taste?
They balance tangy rhubarb with sweet custard; add more sugar to the rhubarb if it’s very tart.
Can I add spices?
Yes, ¼ tsp ginger, cinnamon, or cardamom in the custard adds warmth.
Can I bake this in a different size pan?
An 8×8-inch pan makes thicker bars; add 5–10 minutes to the bake time.
What’s a good garnish?
Dust with powdered sugar or serve with whipped cream or yogurt.
Can I prepare components ahead?
Yes, pre-bake the crust and prep rhubarb a day ahead; assemble and bake when ready.
More Dessert Recipes You’ll Love
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- Honeycomb Cheesecake – A Floral Summer Dessert
Conclusion
Rhubarb Custard Bars are a lovely seasonal treat that combine simplicity and flavor in every bite. Tangy rhubarb melds with creamy custard atop a buttery crust—perfect for spring gatherings, afternoon tea, or a make-ahead dessert you’ll reach for again and again. Enjoy the fresh, bright taste of rhubarb in these delicious Tart Creamy Squares.
Rhubarb Custard Bars
Ingredients
Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 10 tbsp unsalted butter cold and cubed
Custard Topping:
- 2 cups rhubarb chopped (fresh or frozen)
- 2/3 cup granulated sugar
- 2 tbsp all-purpose flour
- 2 large eggs
- 1/2 cup milk whole or 2%
- 1 tsp vanilla extract
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350 °F (175 °C). Line an 8×8″ baking pan with parchment, leaving an overhang.
- Make crust: in a bowl, whisk flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Press firmly into prepared pan.
- Bake crust 15 minutes until lightly golden. Remove from oven.
- While crust bakes, toss rhubarb with 2 tbsp sugar and 2 tbsp flour to coat evenly.
- In a separate bowl, whisk eggs, remaining sugar, milk, and vanilla until smooth.
- Evenly distribute rhubarb over hot crust. Pour custard mixture over top.
- Return pan to oven and bake 25–30 minutes, until custard is set but slightly jiggly in center.
- Cool completely in pan, then lift out using parchment. Chill 2+ hours before slicing into bars.
- Dust with powdered sugar before serving, if desired.
Notes
- For a firmer filling, bake up to 35 minutes.
- Leftover bars keep in the fridge for up to 4 days.
- Rhubarb adds natural tartness—if using frozen, thaw and drain excess liquid before mixing.
- You can add a teaspoon of lemon zest to the custard for extra brightness.
- Cut bars while cold for clean edges; let come to room temp briefly before serving.
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