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Creamy Rhubarb Custard Bars

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These creamy rhubarb custard bars feature a tangy-sweet rhubarb filling layered over a buttery shortbread crust and topped with a luscious custard. Perfect for a quick, easy, and crowd-pleasing dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180g)
  • ½ cup granulated sugar (100g)
  • ¾ cup unsalted butter, cold and cubed (170g)
  • ¼ teaspoon salt
  • 2 cups fresh rhubarb stalks, chopped into ½-inch pieces (about 300g)
  • ¾ cup granulated sugar (150g)
  • 2 teaspoons cornstarch
  • ¼ cup water (60ml)
  • 3 large eggs, room temperature
  • ½ cup granulated sugar (100g)
  • 1 cup heavy cream (240ml) (substitute with full-fat coconut milk for dairy-free)
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour (15g)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together 1 ½ cups flour, ½ cup sugar, and ¼ teaspoon salt. Add cold, cubed butter and work into dry ingredients until mixture resembles coarse crumbs. Press evenly into bottom of a lined 9×9-inch baking pan. Bake 15-18 minutes until edges turn golden. Remove and set aside.
  2. While crust bakes, combine chopped rhubarb, ¾ cup sugar, 2 teaspoons cornstarch, and ¼ cup water in a medium saucepan. Cook over medium heat, stirring frequently, until rhubarb softens and mixture thickens, about 8-10 minutes. Remove from heat and cool slightly.
  3. In a large bowl, whisk 3 eggs and ½ cup sugar until smooth and slightly pale, about 2 minutes. Stir in 1 cup heavy cream, 1 teaspoon vanilla extract, 2 tablespoons flour, and a pinch of salt until fully combined.
  4. Spoon cooled rhubarb filling evenly over baked crust. Pour custard mixture gently over rhubarb layer, allowing some custard to seep through.
  5. Bake at 350°F (175°C) for 30-35 minutes until custard is set but slightly wobbly in center and edges are lightly golden. Test by gently shaking pan; it should jiggle slightly.
  6. Cool bars completely on a wire rack, then refrigerate at least 2 hours before slicing. Dust with powdered sugar before serving if desired.

Notes

Use cold butter for a crumbly crust. Avoid overbaking custard to prevent rubbery texture. If crust edges brown too fast, tent with foil after 15 minutes. Frozen rhubarb can be used if thawed and drained. Bars improve in flavor after refrigeration overnight.

Nutrition

Keywords: rhubarb custard bars, shortbread crust, creamy dessert, easy rhubarb recipe, spring dessert, custard bars, homemade bars

Find it online: https://elaraeats.com/creamy-rhubarb-custard-bars-easy-homemade-recipe-with-buttery-shortbread-crust/