If you’ve ever tasted rhubarb and loved its zippy tartness, then you’re in for a treat. And if you’ve never baked with it—get ready to meet your new spring and summer dessert obsession. These Rhubarb Custard Bars are the perfect balance of sweet, creamy custard and tangy rhubarb on a buttery crust. Whether you’re bringing dessert to a picnic, potluck, or just craving something delicious with your afternoon tea, this recipe will wow every time.
In this post, we’ll walk you through everything you need to know about rhubarb custard bars—from ingredients and baking tips to how to store them and frequently asked questions. Let’s get into it!
What is Rhubarb, Anyway?
Rhubarb is technically a vegetable, though it’s often treated like a fruit in desserts. With its celery-like stalks in shades of red and pink (sometimes green), rhubarb is most famous for its tart flavor that pairs beautifully with sugar, custards, and strawberries.
A quick tip: only the stalks are edible—the leaves are toxic and should never be eaten.
Why You’ll Love Rhubarb Custard Bars:
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Easy to make: No complicated steps or fancy tools.
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Great make-ahead dessert: Perfect chilled or at room temperature.
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Balanced flavors: The creamy custard mellows the rhubarb’s tartness beautifully.
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Crowd-pleaser: Whether they know rhubarb or not, everyone loves these.
Ingredients You’ll Need
Here’s a breakdown of what goes into each layer of these magical bars:
Crust
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1 cup (2 sticks) unsalted butter, softened
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2 cups all-purpose flour
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1/4 cup powdered sugar
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Pinch of salt
Custard Filling
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2 cups granulated sugar
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1/4 cup all-purpose flour
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4 large eggs
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1/2 teaspoon vanilla extract
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1/4 teaspoon salt
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3 cups chopped rhubarb (fresh or frozen and thawed)
Topping (Optional)
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Powdered sugar for dusting
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Whipped cream or vanilla ice cream (for serving)
Step-by-Step Instructions
Step 1: Prep the Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Step 2: Make the Crust
In a bowl, cream together the butter, flour, powdered sugar, and salt until it forms a crumbly dough. Press the mixture evenly into the bottom of the pan. Bake for 15 minutes or until lightly golden. Let cool slightly.
Step 3: Mix the Custard
In a large bowl, whisk together the granulated sugar, flour, eggs, vanilla extract, and salt until smooth. Fold in the chopped rhubarb.
Step 4: Bake It
Pour the custard mixture over the warm crust. Return to the oven and bake for 40–45 minutes, or until the custard is set and lightly golden on top. A toothpick inserted in the center should come out clean.
Step 5: Cool and Chill
Let the bars cool completely in the pan. For best results, refrigerate for at least 2 hours before cutting—this helps them set and makes slicing easier.
Step 6: Slice and Serve
Cut into squares or rectangles. Dust with powdered sugar before serving for a pretty finish. Optional but delicious: serve with whipped cream or a scoop of vanilla ice cream.
Tips and Variations:
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Use frozen rhubarb? No problem! Just be sure to thaw and drain it well to avoid excess moisture in your custard.
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Make it gluten-free: Use a 1:1 gluten-free flour blend for both the crust and the filling.
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Want extra flavor? Add 1/2 teaspoon of lemon zest or a pinch of cinnamon to the custard.
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Add strawberries: Sub out 1 cup of rhubarb for sliced strawberries to make strawberry-rhubarb bars.
How to Store Rhubarb Custard Bars:
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Fridge: Store in an airtight container for up to 4 days. These bars taste even better after a night in the fridge!
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Freezer: Wrap well and freeze for up to 2 months. Thaw in the refrigerator overnight.
Summary:
Rhubarb custard bars are one of those nostalgic, humble desserts that always hits the spot. They’re creamy, tangy, sweet, and buttery—all the best things in one handheld treat. Whether you grew up with rhubarb or are just discovering it, this is the perfect way to highlight it in your baking.
Perfect for spring and early summer, these bars are also an excellent use for the rhubarb you might be growing in your garden or snagged from the farmer’s market.
So go ahead—make a batch, cut yourself a square (or three), and taste the magic.
Pin It for Later!
Love this recipe? Save it for your next spring baking day or summer potluck. Click to pin this image to your Dessert Recipes board on Pinterest!
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FAQs:
1. Can I use green rhubarb instead of red?
Absolutely! The color might be different, but the flavor is just as good. Green rhubarb is usually just a different variety or picked earlier.
2. Can I use milk or cream in the custard?
This recipe doesn’t call for milk or cream because the eggs provide enough richness. However, you can add 2–3 tablespoons of cream for a silkier texture if you like.
3. Why is my custard runny?
The most common reasons are underbaking or using rhubarb that wasn’t drained well (if frozen). Make sure to bake until fully set and cool completely before slicing.
4. Can I make this ahead of time?
Yes! In fact, they taste better the next day after chilling. Just store them in the fridge and cut before serving.
5. What other fruits pair well with rhubarb?
Strawberries are the classic partner, but apples, raspberries, or even peaches can work well too.
Ready to bake your first batch of rhubarb custard bars? Let us know how it goes! Share a photo and tag us on Instagram or Pinterest—nothing makes us happier than seeing your kitchen creations.
Happy baking!