There’s something magical about the first rhubarb of spring! These old fashioned rhubarb bars combine a buttery shortbread crust with a tangy-sweet custard filling that perfectly showcases rhubarb’s unique flavor. The contrast between the crisp base and creamy custard creates a dessert that’s been beloved for generations. Whether you’re a longtime rhubarb enthusiast or trying it for the first time, these homemade rhubarb custard bars recipe will become your new favorite spring tradition!
If you love baking with rhubarb, you’ll definitely want to check out our easy rhubarb muffins recipe for another delicious way to enjoy this unique spring ingredient.
Ingredients for Rhubarb Custard Bars Recipe
These spring rhubarb dessert bars come together with simple pantry staples and fresh (or frozen) rhubarb. The recipe creates the perfect balance of buttery, tangy, and sweet flavors!
And if you’re in the mood for something a little different, our strawberry brownies are a fruity, colorful dessert that’s always a hit at spring gatherings.
For the Shortbread Crust:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 cup cold butter, cubed
For the Rhubarb Custard Filling:
- 5 cups fresh rhubarb, finely chopped
- 2 cups granulated sugar
- 7 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 3 large eggs, beaten
For the Creamy Topping:
- 6 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
Ingredient Tips:
You can use frozen rhubarb in this recipe! Just thaw completely and drain excess liquid before measuring. For the best shortbread crust, make sure your butter is very cold. Pop it in the freezer for 10 minutes before cutting it into the flour.
How to Make Rhubarb Custard Bars
These baked rhubarb custard bars come together in three simple stages: preparing the shortbread crust, making the custard filling, and adding the creamy topping. Follow these steps for perfect results every time!
Preparing the Shortbread Crust
- Preheat oven to 350°F and grease a 13×9-inch baking pan.
- In a medium bowl, combine 2 cups flour and 1/4 cup sugar.
- Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs.
- Press the crumb mixture firmly into the prepared pan.
- Bake for 10 minutes until lightly golden. Remove from oven but keep the oven on.
Crust Tip:
For the flakiest shortbread crust, avoid overworking the butter mixture. The butter should remain in small, pea-sized pieces throughout the dough.
Making the Rhubarb Custard Filling
- In a large bowl, combine 2 cups sugar and 7 tablespoons flour.
- Whisk in the heavy cream and beaten eggs until smooth.
- Gently fold in the chopped rhubarb.
- Pour the filling over the hot crust, spreading evenly.
- Return to the oven and bake for 40-45 minutes, until the custard is set (no longer jiggly in the center).
- Cool completely on a wire rack.
Adding the Creamy Topping
- Once the bars are completely cooled, beat the cream cheese, sugar, and vanilla until smooth.
- Gently fold in the whipped cream until well combined.
- Spread the topping evenly over the cooled bars.
- Refrigerate for at least 1 hour before cutting into squares.
“The secret to perfect rhubarb custard bars is patience. Let them cool completely before adding the topping, and chill thoroughly before cutting for clean, beautiful squares.”
Tips for Perfect Rhubarb Custard Bars
Rhubarb Preparation
Trim the leaves (they’re not edible!) and slice rhubarb into small, even pieces for consistent baking. No need to peel unless the stalks are very tough. According to the USDA Food Safety guidelines, you should always thoroughly wash fresh rhubarb stalks under cold running water before cooking, as this helps remove any surface dirt or pesticide residues.
Testing for Doneness
The custard filling should be set but might have a slight jiggle in the center. If it’s too wobbly, continue baking in 5-minute increments. If you’re curious about safe egg handling and baking temperatures, the FDA’s tips on egg safety are super helpful for home bakers.
Cutting Clean Squares
For picture-perfect bars, chill completely in the refrigerator. Wipe your knife clean between cuts for the sharpest edges.
Important Note:
These bars must be stored in the refrigerator due to the cream cheese topping. They’ll keep well for up to 4 days when properly chilled.
Delicious Variations
While the classic recipe is perfect as is, here are some tasty ways to customize your rhubarb custard bars:
Fruit Combinations:
- Strawberry-Rhubarb: Replace 2 cups of rhubarb with fresh strawberries for a classic pairing.
- Apple-Rhubarb: Add 1 cup of finely diced apples for extra texture and flavor.
- Raspberry-Rhubarb: Mix in 1 cup of fresh raspberries for beautiful color and flavor.
Flavor Enhancements:
- Citrus Zest: Add 1 tablespoon of orange or lemon zest to the filling.
- Warm Spices: Incorporate 1/2 teaspoon of cinnamon or ginger to the crust.
- Almond Crust: Replace 1/2 cup of flour with almond flour for a nutty flavor.
If you enjoy bringing a playful twist to your dessert table, why not try these easy sweetened condensed milk brownies? They’re rich, chewy, and come together with just a handful of pantry staples—perfect for when you want something sweet and simple alongside your rhubarb bars!
Rhubarb Custard Bars Recipe
| Prep Time | Cook Time | Chill Time | Total Time | Servings |
| 25 min | 50 min | 1 hr | 2 hrs 15 min | 24 bars |
Ingredients
For the Shortbread Crust:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 cup cold butter, cubed
For the Rhubarb Custard Filling:
- 5 cups fresh rhubarb, finely chopped
- 2 cups granulated sugar
- 7 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 3 large eggs, beaten
For the Creamy Topping:
- 6 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
Instructions
- Preheat oven to 350°F. Grease a 13×9-inch baking pan.
- For the crust: In a medium bowl, combine flour and sugar. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Press firmly into the prepared pan.
- Bake the crust for 10 minutes until lightly golden.
- While the crust bakes, prepare the filling: In a large bowl, combine sugar and flour. Whisk in cream and eggs until smooth. Gently stir in the chopped rhubarb.
- Pour the filling over the hot crust and spread evenly.
- Return to the oven and bake for 40-45 minutes, until the custard is set.
- Cool completely on a wire rack.
- For the topping: Beat cream cheese, sugar, and vanilla until smooth. Fold in the whipped cream.
- Spread the topping over the cooled bars.
- Refrigerate for at least 1 hour before cutting into squares.
- Store leftovers in the refrigerator for up to 4 days.
Enjoy Your Homemade Rhubarb Custard Bars!
These easy rhubarb custard bars are the perfect way to celebrate spring’s bounty! The combination of buttery shortbread, tangy rhubarb custard, and creamy topping creates a dessert that’s sure to become a family favorite. Whether you’re serving them at a spring gathering or simply enjoying them as a special treat, these old fashioned rhubarb bars are guaranteed to impress!
If you make this recipe, we’d love to see your creation! Tag us on social media or leave a comment below sharing your experience. Happy baking!
