Rhubarb Custard Bars are a delightful dessert that perfectly balances the tartness of rhubarb with a sweet, creamy custard, all atop a buttery shortbread crust. This combination creates a harmonious blend of textures and flavors, making it a favorite during rhubarb season.

Why You’ll Love This Recipe

• Seasonal Delight: Utilizes fresh rhubarb, offering a perfect way to enjoy this seasonal produce.​Dance Around the Kitchen

• Balanced Flavors: The tartness of rhubarb complements the sweet custard and rich crust.​Tea Time with Naomi

• Crowd-Pleaser: Ideal for gatherings, offering a unique twist on traditional dessert bars.​Noshing With the Nolands+1Tea Time with Naomi+1

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• All-purpose flour​Stephanie’s Dish+4Grumpy’s Honeybunch+4Noshing With the Nolands+4

• Granulated sugar​

• Cold unsalted butter, cubed​

For the Filling:

• Granulated sugar​

• All-purpose flour​Chef Heidi Fink+3Noshing With the Nolands+3Goût de chez soi+3

• Heavy whipping cream​Tea Time with Naomi+1Allrecipes+1

• Large eggs​Heather’s Homemade Kitchen+14Goût de chez soi+14Grumpy’s Honeybunch+14

• Finely chopped fresh rhubarb​Tea Time with Naomi+2Chef Heidi Fink+2Allrecipes+2

For the Topping:

• Cream cheese, softened​Heather’s Homemade Kitchen+4Allrecipes+4Tea Time with Naomi+4

• Granulated sugar​

• Vanilla extract​

• Whipped topping (such as Cool Whip), thawed​Allrecipes+1Dance Around the Kitchen+1

Directions

1. Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, combine the flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Press this mixture into a greased 9×13-inch baking dish. Bake for 10 minutes until lightly browned.​

2. Prepare the Filling: In a separate bowl, mix sugar and flour. Whisk in the heavy whipping cream and beaten eggs until smooth. Stir in the chopped rhubarb.​Briana Thomas+6Allrecipes+6Heather’s Homemade Kitchen+6

3. Bake the Filling: Pour the rhubarb mixture over the baked crust. Bake for 40-45 minutes, or until the custard is set. Allow it to cool completely.​Tea Time with Naomi

4. Prepare the Topping: In a bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth. Fold in the whipped topping.​Tea Time with Naomi+3Grumpy’s Honeybunch+3Allrecipes+3

5. Assemble: Spread the cream cheese mixture evenly over the cooled custard layer. Chill in the refrigerator before slicing into bars.​Allrecipes

Servings and Timing

• Servings: Approximately 24 bars​Tea Time with Naomi+2Log in or sign up to view+2The House on Silverado+2

• Prep Time: 20 minutes​The House on Silverado+1Log in or sign up to view+1

• Cook Time: 55 minutes​Dance Around the Kitchen

• Total Time: 1 hour 15 minutes​Log in or sign up to view+1Tea Time with Naomi+1

Variations

• Fruit Combinations: Incorporate strawberries with rhubarb for added sweetness.​Log in or sign up to view+7Tea Time with Naomi+7Noshing With the Nolands+7

• Gluten-Free Option: Use a gluten-free flour blend for the crust and filling.​Tea Time with Naomi

• Nutty Addition: Add chopped nuts to the crust for added texture.​Tea Time with Naomi

Storage/Reheating

• Refrigeration: Store bars in an airtight container in the refrigerator for up to 5 days.​

• Freezing: Wrap individual bars in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator before serving.​Tea Time with Naomi+1Kitchen Divas+1

• Reheating: Serve chilled or at room temperature. If preferred warm, gently reheat in the oven at 325°F for 5-7 minutes.​

FAQs

Can I use frozen rhubarb for this recipe?

Yes, frozen rhubarb can be used. Ensure it is thawed and well-drained to remove excess moisture before incorporating it into the filling.​Tea Time with Naomi+1Dance Around the Kitchen+1

Why did my custard turn out runny?

A runny custard may result from underbaking. Ensure the custard is set and no longer jiggles in the center before removing it from the oven.​

Can these bars be made ahead of time?

Absolutely. These bars can be prepared a day in advance and stored in the refrigerator until ready to serve.​

How do I achieve a crisp crust?

Pre-baking the crust before adding the filling helps maintain its crispness. Ensure it is lightly browned before proceeding.​

Is there a substitute for heavy whipping cream?

Half-and-half or whole milk can be used, but the custard may be slightly less rich and creamy.​Dance Around the Kitchen

Can I reduce the sugar in the recipe?

Yes, you can adjust the sugar to your preference. Keep in mind that reducing sugar may increase the tartness of the rhubarb.​

What can I use instead of whipped topping?

Homemade whipped cream can replace store-bought whipped topping. Beat heavy cream with a bit of sugar until stiff peaks form.​

How should I cut the bars neatly?

Chilling the bars thoroughly before slicing and using a sharp knife cleaned between cuts will yield cleaner slices.​Chocolat avec Grâce

Can I add other fruits to the filling?

Yes, adding fruits like strawberries or raspberries can complement the rhubarb’s tartness and add sweetness.​

Are these bars best served cold or warm?

They are typically served chilled, but can also be enjoyed at room temperature or slightly warmed, based on personal preference.​

Conclusion

Rhubarb Custard Bars offer a delightful combination of flavors and textures, making them a perfect dessert for spring and summer gatherings. With their buttery crust, creamy custard, and tart rhubarb filling, they are sure to become a favorite treat.

Rhubarb Custard Bars

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• Author: Olivia
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 24 bars
• Category: Dessert
• Method: Baking
• Diet: Vegetarian

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Description

These Rhubarb Custard Bars are the perfect balance of tart and sweet, featuring a buttery shortbread crust, tangy rhubarb, and a creamy custard topping. A delightful spring dessert that highlights fresh rhubarb in the most irresistible way.

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Ingredients

For the Crust:

• 2 cups all-purpose flour

• 1/4 cup granulated sugar

• 1 cup cold unsalted butter, cubed

For the Filling:

• 2 cups granulated sugar

• 1/4 cup all-purpose flour

• 1/2 teaspoon salt

• 4 large eggs

• 1 teaspoon vanilla extract

• 4 cups chopped fresh rhubarb

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Instructions

• Preheat the oven to 350°F (175°C).

• In a medium bowl, combine flour and sugar for the crust. Cut in the cold butter until the mixture resembles coarse crumbs.

• Press the crust mixture evenly into a greased 9×13-inch baking dish. Bake for 15 minutes or until lightly golden.

• In another bowl, whisk together the sugar, flour, and salt for the filling. Beat in the eggs and vanilla until smooth.

• Stir in the chopped rhubarb.

• Pour the filling over the pre-baked crust.

• Return to the oven and bake for 40-45 minutes, or until the custard is set and the top is lightly golden.

• Let cool completely before cutting into bars.

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Notes

• Fresh rhubarb is best, but frozen can be used (thaw and drain first).

• Chill the bars for cleaner cuts and firmer texture.

• Great for spring gatherings, potlucks, or as a weekend treat.