Rhubarb Custard Bars
Sweet-tart rhubarb combined with a creamy custard in a buttery shortbread base, baked into delicious bars perfect for spring or summer dessert.
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.