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–+ servings
Delicious Rhubarb Custard Bars served on a rustic wooden table.

Rhubarb Custard Bars

These Rhubarb Custard Bars feature a buttery-soft crust paired with a creamy custard filling, creating a delightful treat that's perfect for sharing over coffee or during family gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course Dessert, Snack
Cuisine American
Servings 12 bars
Calories 250 kcal

Ingredients
  

For the crust

  • 1 cup 1 cup (2 sticks) unsalted butter, softened Using real butter adds richness.
  • 1/2 cup 1/2 cup powdered sugar
  • 2 cups 2 cups all-purpose flour
  • 1/4 teaspoon 1/4 teaspoon salt

For the custard

  • 4 large 4 large eggs Ensure eggs are at room temperature.
  • 1 1/2 cups 1 1/2 cups granulated sugar
  • 1/2 cup 1/2 cup all-purpose flour
  • 1/2 cup 1/2 cup heavy cream or whole milk Whole milk can be used as a substitute.
  • 1 teaspoon 1 teaspoon vanilla extract
  • 2 1/2 cups 2 1/2 cups fresh rhubarb (chopped into 1/2-inch pieces) Fresh rhubarb is recommended.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, extending it over two sides for easy lifting later.
  • In a large bowl, beat the softened butter and powdered sugar together until creamy.
  • Add the flour and salt and mix until the dough just comes together and feels soft to the touch.
  • Press this mixture evenly into the bottom of the prepared pan for a secure base.
  • Pre-bake the crust for 18-22 minutes, or until the edges are lightly golden brown. Remove from the oven to cool slightly.

Custard Preparation

  • In another bowl, whisk together the eggs, granulated sugar, flour, cream, and vanilla until completely smooth.
  • Gently fold in the chopped rhubarb, covering it evenly with the custard mixture.
  • Carefully pour the custard mixture over the pre-baked crust and spread it evenly.

Baking

  • Bake for 40-45 minutes until the edges are set and the center has a slight jiggle but isn’t runny. The surface should look glossy.
  • Allow the bars to cool completely at room temperature, which takes about 1.5 to 2 hours.
  • Refrigerate for at least 1 hour to fully set before slicing.
  • Using the parchment overhang, lift the bars out of the pan, slice them into squares, and serve chilled.

Notes

These bars are delicious served with a dollop of whipped cream or a scoop of vanilla ice cream. For aesthetic appeal, dust with powdered sugar or garnish with mint.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gSodium: 50mgFiber: 1gSugar: 15g
Keyword Baking, Dessert, homemade sweets, rhbarb recipes, Rhubarb Custard Bars
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