These Rhubarb Custard Bars are a celebration of spring—a buttery shortbread base topped with creamy custard and tangy rhubarb. Each bite delivers a perfect balance of sweet and tart, making them irresistible for brunches or cozy afternoons.
Dish Story
Legend whispers that these bars were born in Midwest farm kitchens, where thrifty cooks transformed tart rhubarb stalks into something magical. Picture a farmer’s wife, using eggs from her coop and flour from the pantry, creating a dessert that felt like sunshine after a long winter. It’s humble, heartfelt, and tastes like home—no wonder it’s stood the test of time!
What you’ll need.
You’ll love this!!
Your Questions Answered!
Can I use frozen rhubarb?
Totally! Thaw and drain it well—extra moisture messes with the custard texture.
How do I prevent a soggy crust?
Don’t skip pre-baking the crust! That golden base is your defense against sogginess.
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend—works like a charm.
Why chill before slicing?
Chilling sets the custard for clean, Instagram-worthy cuts. Patience pays, loves!
Rhubarb Custard Bars: Tangy-Sweet Bliss in Every Buttery Bite
Ingredients
For the Crust
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- Pinch of salt
For the Filling
- 4 large eggs
- 2 cups granulated sugar
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 2 cups chopped fresh rhubarb (1/2-inch pieces)
For the Top
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F. Mix flour, sugar, and salt in a bowl. Add cold butter cubes and blend with your fingertips until it looks like sandy crumbs. Press into a greased 9x13-inch pan and bake for 15 minutes until golden.
- While the crust bakes, whisk eggs, sugar, flour, salt, and vanilla until smooth. Fold in chopped rhubarb gently—don’t stress if it looks rustic!
- Pour the filling over the warm crust. Bake for 40-45 minutes until the top is golden and the center is just set (a tiny jiggle is fine—it firms up later).
- Cool the bars completely in the pan. Chill in the fridge for 1-2 hours for clean slices. Dust with powdered sugar right before serving—extra vibes!