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Rhubarb Custard Bars are so sweet and satisfying! Made with a shortbread crust and a tangy custard filling, these bars will make the best spring dessert!
Growing up, I ate rhubarb raw right from the garden! Sometimes, I would sprinkle it with sugar or salt too! I used to eat the most wonderful rhubarb treats made by my Aunts, Lois and Eb. They were sisters and they were amazing in the kitchen! This rhubarb recipe is adapted from one of Eb's recipes and it is glorious. The rhubarb is the star of this dish!
How To Make Rhubarb Custard Bars
You Will Need
- 2 cups unbleached all purpose flour
- 1 cup salted butter, cubed
- 1 cup powdered sugar
- 2 tablespoons cold water
- 4 large eggs
- 2 cups sugar
- ½ cup unbleached all purpose flour
- ½ teaspoon salt
- 4 cups diced rhubarb
Instructions For Rhubarb Custard Bars
This recipe is pretty easy, not a lot effort needed. First, preheat the oven to 350° and grease a 9x13 baking dish. I prefer a glass dish for these bars, but any will suffice.
Now to get started, you will need to whisk together the 2 cups flour and 1 cup powdered sugar, then cut in the butter using a pastry blender, your hands or even a mixer will work for this recipe. Once the flour mix starts to resemble course crumbs, stir in the 2 tablespoons of cold water until it forms a dough.
Next, place the dough in the prepared baking dish and evenly spread it out using your hands. Bake the crust for 15 minutes.
While the crust is baking, whisk together the eggs, sugar, flour, and salt until smooth. Stir in the diced rhubarb.
Once the crust has finished baking, pour the custard evenly over the hot crust. Place back in the oven and bake for 45 minutes or until the custard is set. The custard is set when it is no longer jiggly.
The hardest part is going to be letting these bars cool completely before slicing and serving. I understand how hard it is, however the bars are best served at room temperature or chilled. Enjoy!
Did you know you could freeze rhubarb?
You can! Wash it, dice it up and place it in a freezer bag! I like to freeze mine in 2 cup portions. Rhubarb can be quite plentiful in the spring and being able to freeze it allows for it to be enjoyed all year long!
How to store Rhubarb Custard Bars?
Since this bar is essentially a custard, I would suggest you store the bars in an air tight container in the fridge. These bars actually are best when they have chilled!
Interested in more rhubarb recipes? Check these out!
Give these Rhubarb Custard Bars a try and let me know what you think in the comments below! Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing! If you like what you see, please share with your friends and family!
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Rhubarb Custard Bars
Ingredients
Crust
- 2 cups unbleached all purpose flour
- 1 cup powdered sugar
- 1 cup salted butter, cubed
- 2 tablespoons cold water
Rhubarb Custard
- 4 large eggs
- 2 cups sugar
- ½ cup unbleached all purpose flour
- ½ teaspoon salt
- 4 cups diced rhubarb
Instructions
- Preheat the oven to 350° and grease a 9x13 baking dish.
- Whisk together flour and powdered sugar.
- Cut in the butter with a pastry blender until it resembles course crumbs.
- Stir in the 2 cold tablespoons water until a dough forms.
- Pat the dough evenly into the greased baking dish.
- Bake the crust for 15 minutes.
- While the crust bakes, whisk together the eggs, sugar, flour, and salt until smooth. Stir in the diced rhubarb.
- When the crust has finished baking, pour the custard over the hot crust.
- Bake for 45 minutes or until custard has set and is no longer jiggly.
- Let the bars cool completely before serving.
- Store bars in fridge.
Leilani says
Good bars! Forgot water in crust and didn’t miss it, added an extra egg because I had 5.5 cups of rhubarb, and 1tsp of real vanilla. Next time I’ll cut the sugar back was a tad to sweet for my my kids (they love sour). Will make again, kids approved!
Leslie says
So, so good! I ended up adding some stray because I didn’t have enough rhubarb. Delicious!
Kate says
Got these made and waited patiently for them to cool so I could taste. They looked just beautiful! But they have so much sugar, butter, and flour and then with the custard, I could barely taste the tang of the rhubarb! What a disappointment. After an overnight stay in the fridge, I tried another taste. Better, but still not tangy enough for me, so I sprinkled some lemon juice over them. That seemed to help.