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    Home » Recipes » Dessert

    Rhubarb Custard Bars

    April 17, 2024 | Updated April 17, 2024 | Heather

    JUMP TO RECIPE RATE RECIPE
    Rhubarb custard bars pin image showing tops of bars and centers of bars.

    Rhubarb Custard Bars are so sweet and satisfying! Made with a shortbread crust and a tangy custard filling, these bars make the best spring and summer dessert!

    Six rhubarb custard bars in two columns with mini spatula under one bar and rhubarb stalks on the side.

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.

    This post was originally posted on 6/14/2020 and updated on 4/17/2024.

    Why We Love These Rhubarb Custard Bars

    • Best spring and summer dessert to use fresh rhubarb.
    • Easy recipe with a simple shortbread crust and a tangy, creamy custard filling.
    • No fancy ingredients needed, just simple pantry staples.
    • These bars have the best texture with a crisp crust and creamy filling.
    • They are a perfect sweet treat to feed a crowd or bring to a party.

    Rhubarb Custard Bars Recipe Ingredients

    • All Purpose Flour
    • Salted Butter
    • Powdered Sugar
    • Cold Water
    • Large Eggs
    • White Sugar
    • Salt
    • Diced Rhubarb
    Rhubarb custard bars recipe ingredients.

    Substitution Suggestions

    • All Purpose Flour: I like to use all purpose flour for shortbread crust because it gives the best texture. White whole wheat flour or whole wheat flour can be used. Note that if you use whole wheat flour, the color of the crust will be darker.
    • Salted Butter: Unsalted butter can be substituted, but I suggest adding at least a ½ teaspoon of salt to the crust.
    • Cold Water: no substitute for this. Cold water must be used to help bring the dough together. Do NOT use warm water. It will warm the butter too much and the crust will be gummy.
    • White Sugar: If you prefer a more tart rhubarb dessert you can use less sugar. Reduce the sugar by a ½-1 cup in the custard filling.
    • Diced Rhubarb: If you don't have access to fresh rhubarb you can use frozen. Thaw the frozen rhubarb and drain it.

    What a perfect recipe to make delicious gooey rhubarb bars. This is going to be your new favorite rhubarb recipe!

    How to Make Rhubarb Bars with Shortbread Crust

    1. First, preheat the oven to 350°F and grease a 9x13 baking dish with cooking spray or line with parchment paper leaving at least an inch overhang on the long edges. I prefer a glass dish for these bars, but any will suffice.
    2. In a large mixing bowl, whisk together the 2 cups all purpose flour and 1 cup powdered sugar.
    3. Then cut in the cold cubed butter using a pastry blender or your hands. Once the flour mixture starts to resemble coarse crumbs, stir in the 2 tablespoons of cold water until it forms a dough. The dough should stick together if you squeeze it in your hand.
    4. Next, place the dough in the prepared baking dish and evenly spread it out and pat down using your hands. Bake the crust for 15 minutes.
    Butter and dry ingredients cut together in large glass mixing bowl with pastry blender.
    Shortbread crust pressed into parchment lined 9x13 baking dish.
    1. While the crust is baking, prepare the rhubarb filling. In a large bowl whisk together the eggs, granulated sugar, flour, and salt until smooth. Stir in the chopped rhubarb.
    2. Once the crust has finished baking, pour the custard filling evenly over the hot crust.
    3. Put back in the oven and bake for 40-45 minutes or until the custard layer is set. The custard is set when it is no longer jiggly in the center.
    Rhubarb custard filling in large glass mixing bowl with green spatula.
    Baked bars in 9x13 baking dish.
    1. Cool bars completely before slicing and serving.
    2. Serve at room temperature or chill and then serve. Optional: top with whipped cream or cream cheese frosting.
    Top view of rhubarb custard bars in rows with one bar on white round plate.

    Storing Rhubarb Custard Dessert

    Since this bar is essentially a custard, store the bars in a single layer in an airtight container in the fridge. I actually prefer these bars after they have chilled!

    Looking for more rhubarb recipes? Check out these other delicious recipes!

    • Strawberry Rhubarb Bars
    • Easy Strawberry Rhubarb Crisp
    • Strawberry Rhubarb Oat Bars

    How to Freeze Fresh Rhubarb

    Freezing rhubarb is so simple. It is a great way to not waste any fresh rhubarb during the rhubarb season. First wash the rhubarb stalks and pat dry, then trim and dice it up. Place the diced rhubarb in a freezer safe zip top bag. I like to freeze mine in 2 cup portions. Label and date the bag, then place in freezer. I like to lay them flat so they are easier to stack and store in the freezer. Rhubarb can be quite plentiful in the spring and being able to freeze it allows for it to be enjoyed all year long.

    Close up side view of three rhubarb custard bars stacked.

    Tips for Rhubarb Bars

    • Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
    • Always read the recipe from start to finish before you start. Again, I am speaking from experience. 
    • Make sure to fluff your flour and powdered sugar a bit before you measure it. When it sits for periods of time it becomes packed. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out. If needed, you can sift the powdered sugar too.
    • If using parchment paper leave an inch overhang on the long edge so you can easily lift the bars out of the dish once completely cooled.
    • Dice the rhubarb into ½ inch or smaller cubes. It bakes up better than larger pieces.
    • If using frozen rhubarb or, once they are thawed and drained use kitchen shears to cut them smaller. So much easier than a knife.
    • The white crust that sometimes forms on the top of the custard bars is the air from the beaten eggs. There's no harm in it. If you don't like it, you can top the bars with whipped cream.
    • Let the bars cool completely before slicing. The filling needs time to cool and set so the bars stay in tack when sliced.
    • For clean slices, chill the bars for at least an hour before slicing and clean the knife after each cut.
    • For even more decadence, top the bars with some creamy whipped topping or cream cheese frosting.
    Close up top view of rhubarb custard bar on mini spatula.

    Other Delicious Fruit Desserts:

    • Strawberry Crumble
    • No Bake Lemon Cheesecake Bars
    • Easy Peach Crisp
    • Strawberry Shortcake Icebox Cake
    • Triple Berry Crisp
    • American Flag Cake
    • Homemade Strawberry Ice Cream
    • Strawberry Cheesecake Brownies
    • Homemade Peach Cobbler
    Six rhubarb custard bars in two columns with mini spatula under one bar and rhubarb stalks on the side.
    Print Recipe Pin Recipe
    3.41 from 152 votes

    Rhubarb Custard Bars

    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!
    Course: Dessert, Snack
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 45 minutes minutes
    Servings: 12 bars
    Author: Heather
    Prevent your screen from going dark

    Ingredients

    Crust

    • 2 cups unbleached all purpose flour
    • 1 cup powdered sugar
    • 1 cup salted butter, cold and cubed
    • 2 tablespoons cold water

    Rhubarb Custard

    • 4 large eggs
    • 2 cups sugar
    • ½ cup unbleached all purpose flour
    • ½ teaspoon salt
    • 4 cups small diced rhubarb

    Instructions

    • Preheat the oven to 350°F and grease a 9x13 baking dish or line with parchment paper leaving an inch overhang on long sides of dish.
    • In a large mixing bowl, whisk together 2 cups flour and powdered sugar.
    • Cut in the cold cubed butter with a pastry blender until it resembles coarse crumbs.
    • Stir in the 2 tablespoons of cold water until a dough forms. It will be crumbly, but will stick together when pressed together.
    • Pat the dough in an even layer in the prepared baking dish.
    • Bake the crust for 15 minutes.
    • While the crust bakes, in a large bowl whisk together the eggs, sugar, flour, and salt until smooth. Stir in the diced rhubarb.
    • When the crust has finished baking, pour the custard filling over the hot crust.
    • Bake for 40-45 minutes or until custard has set and is no longer jiggly in the center.
    • Let the bars cool completely before serving.
    • Slice and serve with whipped cream or cream cheese frosting.

    Nutrition

    Calories: 430kcal | Carbohydrates: 65g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 245mg | Potassium: 173mg | Fiber: 1g | Sugar: 44g | Vitamin A: 605IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg
    Tried this recipe?Please rate the recipe, leave a comment and tell me how much you loved it!
    Share the Recipe!Please share it and tag @heathershomemadekitchen and use #heathershomemadekitchen!

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    Reader Interactions

    Comments

      3.41 from 152 votes (144 ratings without comment)

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      Recipe Rating




    1. Lisa harris says

      April 28, 2025 at 9:31 am

      5 stars
      AMAZING!

      Reply
      • Heather says

        April 28, 2025 at 1:27 pm

        Thank you!

        Reply
    2. Heidi says

      September 08, 2024 at 6:02 pm

      5 stars
      Very easy recipe! Everyone loved them. Warm or cooled they are yummy!

      Reply
      • Heather says

        September 09, 2024 at 9:52 am

        Awesome!! So glad everyone liked them!! 🙂

        Reply
    3. M’Liss says

      August 21, 2024 at 6:12 pm

      5 stars
      HUGE hit with my office staff. I live in the south where rhubarb cannot be grown. I made a trip to hometown PA & bought about 8 lbs. Everyone loved the rhubarb custard bars. Most of them had never had rhubarb before. I have passed the recipe on to a patient that is originally from OH. She too will be making it for her southern neighbors!

      Reply
      • Heather says

        August 22, 2024 at 11:50 am

        That's awesome, I'm so glad!! Thank you so much for sharing!!!

        Reply
    4. Nancy Loether says

      May 28, 2024 at 12:44 pm

      Can I freeze this

      Reply
      • Heather says

        June 01, 2024 at 3:15 pm

        I have never tried freezing them. I would think the custard might split after it thaws, so I don't think they will freeze well.

        Reply
    5. Meg says

      May 18, 2024 at 9:41 pm

      5 stars
      Flexible recipe! I added a tablespoon of almond extract to the shortbread, used 6 cups of rhubarb, 1.5 C sugar, 1 TBL vanilla and grated a nutmeg generously to my 4 Jumbo eggs and flour.

      Reply
      • Heather says

        May 21, 2024 at 8:20 am

        That sounds delicious!! Thanks for sharing!

        Reply
    6. Teresa says

      February 16, 2024 at 11:39 am

      Can you use frozen rhubarb

      Reply
      • Heather Warburton says

        February 19, 2024 at 1:33 pm

        Yes, thaw and drain first. 🙂

        Reply
    7. Cheryl from Wisconsin says

      June 23, 2023 at 9:44 am

      Hi I made these bars twice and we loved them thanks for sharing recipe.

      Reply
    8. Dorothy Ulriksen says

      June 15, 2023 at 6:52 pm

      The Rhubarb Custard bar recipe was so easy to make and turned out beautifully AND delicious ! Thank you. It’s a keeper.

      Reply
    9. Sue says

      June 15, 2023 at 12:02 pm

      5 stars
      I’ve made rhubarb custard pie for years. This was easy and now we wait until it cools! I did have to add more water to the dough. Thanks for this twist on rhubarb custard!

      Reply
    10. Emma Torreson says

      May 04, 2023 at 12:25 pm

      I halved the sugar in the custard and added the lemon juice from 1 large lemon. Otherwise these would be way too sweet. But with the above changes they turned out perfectly and are SO tasty.

      Reply
    11. Leilani says

      June 13, 2022 at 5:26 pm

      5 stars
      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!

      Reply
    12. Leslie says

      May 30, 2022 at 9:13 pm

      5 stars
      So, so good! I ended up adding some stray because I didn’t have enough rhubarb. Delicious!

      Reply
    13. Kate says

      May 25, 2022 at 2:01 pm

      3 stars
      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.

      Reply

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