Sweet & Tart Rhubarb Custard Bars – A Family Favorite
Looking for a refreshing dessert that’s just the right mix of tart and sweet? 🍓 These Rhubarb Custard Bars are a springtime favorite that brings seasonal fruit front and center in the most delicious way. With a buttery shortbread crust, creamy custard filling, and tangy rhubarb, this dessert is the perfect balance of indulgent and refreshing.
This recipe is ideal when fresh rhubarb is in season—whether you’re harvesting it from your garden or picking it up at your local market. It’s a great make-ahead dessert for spring brunches, Mother’s Day celebrations, or afternoon coffee with friends. The custard layer is silky and lightly sweetened, letting the natural tartness of rhubarb shine without being overpowering. One bite and you’ll see why these bars are always a hit! 🌸
Just like our Strawberry Shortcake Trifles and Moist Banana Bread, these rhubarb bars are a crowd-pleaser. They’re simple to make but feel elegant enough for a special occasion. Plus, they cut cleanly and transport well—making them a smart option for potlucks, picnics, or packed lunches. 🍰
Never baked with rhubarb before? Don’t worry! This recipe is beginner-friendly. You’ll be surprised at how easy it is to prep and bake with this vibrant ingredient. And if you’re looking to stock your pantry for baking season, don’t forget to grab essentials like this recommended non-stick baking pan or our go-to mixing bowls (a.
Pair these bars with your favorite spring recipes like our French Toast, Tini’s Viral Mac and Cheese, or Classic Meatloaf for a complete meal lineup that hits all the comfort food notes. ❤️
Why you’ll love this Rhubarb Custard Bars recipe:
- Perfect balance of sweet and tart.
- Simple, straightforward steps for any skill level.
- Beautiful presentation for holidays or brunch tables.
- A great way to highlight seasonal produce.
If you’ve been searching for a unique spring dessert that’s not overly sweet but full of flavor, this one’s for you. Let’s get baking and make your kitchen smell like spring! 🍓
🍓 Rhubarb Custard Bars Recipe
Ingredients
Method
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper or lightly grease it.
- Prepare the Crust:
- In a large bowl, combine 2 cups flour and ⅓ cup sugar.
- Cut in the softened butter using a pastry blender or fork until the mixture resembles coarse crumbs.
- Press the mixture evenly into the prepared pan.
- Bake for 10 minutes until lightly golden.
- Prepare the Filling:
- While the crust is baking, whisk together 1½ cups sugar, ½ cup flour, half-and-half, eggs, and vanilla extract in a large bowl until smooth.
- Gently fold in the diced rhubarb.
- Pour the filling over the pre-baked crust.
- Bake for an additional 40–50 minutes, or until the custard is set and the edges are golden brown.
- Allow to cool completely on a wire rack.
- Prepare the Topping:
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in the whipped topping until well combined.
- Spread the topping evenly over the cooled bars.
- Refrigerate for at least 1 hour before serving.
- Serve:
- Once chilled, cut into bars and serve.
- Store any leftovers in the refrigerator.
Notes
- Fresh or Frozen Rhubarb: You can use either fresh or frozen rhubarb. If using frozen, thaw and drain it well to avoid excess moisture in the custard layer.
- Cutting Tip: Let the bars cool completely before slicing for clean, even pieces. Chilling them in the fridge first makes it easier.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. These bars are best served chilled.
- Make Ahead: You can make these a day in advance. The flavors deepen overnight, and the texture holds up well.
- Flavor Boost: A splash of vanilla or a pinch of cinnamon in the custard can add a cozy twist to the classic flavor.
