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🍓 Rhubarb Custard Bars Recipe

A classic tangy-sweet dessert made with a buttery shortbread crust, creamy custard filling, and fresh rhubarb. Perfect for spring and summer gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 3 hours 5 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • For the Crust:
  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 cup salted butter softened
  • For the Filling:
  • 1½ cups granulated sugar
  • ½ cup all-purpose flour
  • 1 cup half-and-half or whole milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 5 cups diced rhubarb fresh or thawed if frozen
  • For the Topping:
  • 6 ounces cream cheese softened
  • 1½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping e.g., Cool Whip, thawed

Method
 

  1. Preheat Oven:
  2. Preheat your oven to 350°F (175°C).
  3. Line a 9x13-inch baking pan with parchment paper or lightly grease it.
  4. Prepare the Crust:
  5. In a large bowl, combine 2 cups flour and ⅓ cup sugar.
  6. Cut in the softened butter using a pastry blender or fork until the mixture resembles coarse crumbs.
  7. Press the mixture evenly into the prepared pan.
  8. Bake for 10 minutes until lightly golden.
  9. Prepare the Filling:
  10. 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.
  11. Gently fold in the diced rhubarb.
  12. Pour the filling over the pre-baked crust.
  13. Bake for an additional 40–50 minutes, or until the custard is set and the edges are golden brown.
  14. Allow to cool completely on a wire rack.
  15. Prepare the Topping:
  16. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  17. Fold in the whipped topping until well combined.
  18. Spread the topping evenly over the cooled bars.
  19. Refrigerate for at least 1 hour before serving.
  20. Serve:
  21. Once chilled, cut into bars and serve.
  22. 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.