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Flavorful Rhubarb Custard Bars Easy Homemade Recipe with Buttery Shortbread Crust

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These rhubarb custard bars feature a tender, buttery shortbread crust and a silky, slightly sweet rhubarb custard filling with a perfect balance of tart and sweet flavors. They are quick, easy, and perfect for seasonal gatherings or a sweet pick-me-up.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220 g)
  • ¾ cup unsalted butter, softened (170 g)
  • ⅓ cup granulated sugar (65 g)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 cups fresh rhubarb stalks, chopped into ½-inch pieces (about 450 g)
  • 3 large eggs, room temperature
  • ¾ cup granulated sugar (150 g)
  • ⅔ cup heavy cream (160 ml) (can substitute full-fat coconut milk for dairy-free)
  • 2 tablespoons all-purpose flour (15 g)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan with butter or line it with parchment paper, leaving an overhang for easy removal.
  2. Make the shortbread crust: In a bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. Add vanilla extract and salt, mixing to combine.
  3. Gradually add the flour, mixing just until the dough comes together. It will be crumbly but should hold when pressed.
  4. Press the dough evenly into the prepared pan, creating a uniform layer about ¼ inch (6 mm) thick. Use the back of a spoon or your fingers dipped in flour to smooth it out.
  5. Bake the crust for 15-18 minutes until lightly golden around the edges but not fully browned. Remove from the oven and let cool slightly.
  6. Prepare the rhubarb filling: Whisk together the eggs, granulated sugar, heavy cream, vanilla extract, flour, and a pinch of salt until fully combined and smooth.
  7. Fold in the chopped rhubarb gently, distributing it evenly throughout the custard.
  8. Pour the rhubarb custard mixture over the warm shortbread crust, spreading it out evenly with a spatula.
  9. Return the pan to the oven and bake for 35-40 minutes, or until the custard is set but still slightly wobbly in the center. It will firm up as it cools.
  10. Remove from the oven and allow the bars to cool completely on a wire rack. Chill in the refrigerator for at least 2 hours or overnight for best slicing.
  11. Use the parchment overhang to lift the bars out of the pan, then slice into squares or rectangles. Serve chilled or at room temperature.

Notes

Partial baking the crust prevents sogginess. Keep butter cool but soft for best crust texture. The custard should be set but slightly wobbly in the center when done. Chill bars before slicing for clean cuts. Tent with foil if crust edges brown too quickly. Frozen rhubarb can be used if thawed and drained well. For gluten-free crust, substitute almond flour and add tapioca starch.

Nutrition

Keywords: rhubarb custard bars, shortbread crust, rhubarb dessert, easy rhubarb recipe, spring dessert, homemade bars, custard bars, buttery crust

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