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Irresistible Rhubarb Custard Bars Easy Homemade Recipe with Buttery Shortbread Crust

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These rhubarb custard bars combine tart rhubarb with a sweet, creamy custard on a buttery shortbread crust, creating a nostalgic and crowd-pleasing dessert perfect for spring and summer.

Ingredients

Scale
  • 1 ½ cups (190 grams) all-purpose flour (for crust)
  • ½ cup (100 grams) granulated sugar (for crust)
  • ¾ cup (170 grams) cold unsalted butter, cubed (for crust)
  • ¼ tsp salt (for crust)
  • 3 cups (about 375 grams) fresh rhubarb, chopped into ½-inch pieces
  • ¾ cup (150 grams) granulated sugar (for rhubarb filling)
  • 2 tbsp (15 grams) all-purpose flour (for rhubarb filling)
  • 3 large eggs, room temperature
  • ½ cup (100 grams) granulated sugar (for custard)
  • 1 cup (240 ml) milk (whole or 2%)
  • 1 tsp vanilla extract
  • Pinch of salt (for custard)

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, combine 1 ½ cups flour, ½ cup sugar, and ¼ tsp salt. Add ¾ cup cold, cubed unsalted butter. Cut butter into dry ingredients using a pastry cutter or fork until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Press the crust mixture firmly and evenly into the bottom of a 9×9-inch baking pan. Bake for 15-18 minutes or until edges start to turn golden. Watch carefully to avoid overbaking.
  3. While crust bakes, toss 3 cups chopped rhubarb with ¾ cup sugar and 2 tbsp flour in a bowl. Set aside to macerate.
  4. In a medium bowl, whisk together 3 eggs, ½ cup sugar, 1 cup milk, 1 tsp vanilla extract, and a pinch of salt until smooth and slightly frothy.
  5. Once crust is baked, spread rhubarb filling evenly over the warm crust. Pour custard mixture gently over the rhubarb without stirring.
  6. Return pan to oven and bake at 350°F (175°C) for 35-40 minutes until custard is set but slightly jiggly in the center. Tent with foil if top browns too quickly.
  7. Cool bars completely in the pan on a wire rack for at least 2 hours to allow filling to firm up.
  8. Cut into 12 squares using a sharp knife wiped clean between cuts for neat edges.

Notes

Use high-quality unsalted butter like Kerrygold for best flavor. Smaller, firm rhubarb stalks are less stringy and more tender. Keep butter cold when making crust to ensure crumbly texture. Let bars cool completely before slicing for clean edges. If crust edges brown too fast, cover with foil halfway through baking. Room temperature eggs help custard mix smoothly. For a shiny custard top, brush with simple syrup after baking.

Nutrition

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

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