Why You’ll Love This Recipe
- Perfect Texture: Buttery, crumbly shortbread crust pairs beautifully with creamy custard.
- Seasonal Flavor: Rhubarb adds a fresh, tangy twist that’s light and refreshing.
- Simple to Make: Easy step-by-step method with straightforward ingredients.
- Great for Sharing: Easy to slice and serve at parties or family gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust
- 2 cups unbleached all-purpose flour
- 1 cup powdered sugar
- 1 cup salted butter, cold and cubed
- 2 tablespoons cold water
Rhubarb Custard Filling
- 4 large eggs
- 2 cups sugar
- ½ cup unbleached all-purpose flour
- ½ teaspoon salt
- 4 cups small diced rhubarb
Directions
Prepare the Crust
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper, leaving an overhang on the long sides for easy removal.
- In a large bowl, whisk together 2 cups flour and powdered sugar.
- Cut in the cold cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in cold water until a dough forms. The dough will be crumbly but should hold together when pressed.
- Press the dough evenly into the prepared baking dish.
- Bake crust for 15 minutes until lightly set.
Make the Custard Filling
- In a large bowl, whisk together eggs, sugar, ½ cup flour, and salt until smooth.
- Stir in the diced rhubarb.
Bake the Bars
- Pour the custard filling over the hot crust.
- Bake for 40-45 minutes or until the custard is set and no longer jiggles in the center.
Cool and Serve
- Allow bars to cool completely before slicing.
- Serve plain or topped with whipped cream or cream cheese frosting for extra indulgence.
Servings and Timing
- Servings: 12 bars
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Variations
- Add a streusel topping before baking for extra crunch.
- Substitute rhubarb with fresh or frozen berries.
- Use a cream cheese frosting for a richer finish.
- For a gluten-free option, substitute the flour with a gluten-free blend.
Storage/Reheating
- Store bars in an airtight container in the refrigerator for up to 4 days.
- Serve chilled or at room temperature; no reheating necessary.
FAQs
Can I use frozen rhubarb?
Yes, just thaw and drain excess liquid before using to avoid soggy bars.
Can I make the crust ahead of time?
Yes, prepare and chill the crust dough, then bake when ready to assemble.
Is it necessary to use cold butter?
Cold butter helps create a flaky, crumbly crust texture.
Can I use less sugar?
You can reduce sugar slightly, but rhubarb is tart and needs sweetness to balance.
Can I freeze the bars?
Yes, freeze wrapped tightly for up to 2 months. Thaw in the fridge before serving.
What is the best way to dice rhubarb?
Cut into small, even pieces (about ½-inch) to ensure even cooking.
Can I add spices?
A pinch of cinnamon or ginger can complement the rhubarb nicely.
Are these bars suitable for kids?
Yes, the flavor is sweet with a slight tang that many kids enjoy.
How do I prevent the custard from cracking?
Avoid overbaking and allow the bars to cool gradually.
Can I use salted or unsalted butter?
Salted butter is recommended for balanced flavor, but unsalted works if you adjust salt accordingly.
Conclusion
Rhubarb Custard Bars are a deliciously sweet and tangy dessert that’s perfect for springtime or any occasion. With a tender shortbread crust and creamy custard filling, they offer a wonderful combination of textures and flavors. Serve them plain or topped with your favorite frosting for a crowd-pleasing treat everyone will love.
Rhubarb Custard Bars
Rhubarb Custard Bars feature a buttery shortbread crust topped with a tangy and sweet custard filling studded with fresh rhubarb, offering a perfect balance of tart and sweet flavors.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups unbleached all-purpose flour (crust)
- 1 cup powdered sugar (crust)
- 1 cup salted butter, cold and cubed (crust)
- 2 tablespoons cold water (crust)
- 4 large eggs (custard filling)
- 2 cups sugar (custard filling)
- ½ cup unbleached all-purpose flour (custard filling)
- ½ teaspoon salt (custard filling)
- 4 cups small diced rhubarb (custard filling)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper, leaving overhang.
- Whisk together 2 cups flour and powdered sugar in a large bowl.
- Cut in cold cubed butter until mixture resembles coarse crumbs.
- Stir in cold water until dough forms; press evenly into baking dish.
- Bake crust for 15 minutes until lightly set.
- Whisk eggs, sugar, ½ cup flour, and salt until smooth.
- Stir in diced rhubarb.
- Pour custard filling over hot crust.
- Bake 40-45 minutes until custard is set and center no longer jiggles.
- Cool completely before slicing. Serve plain or with whipped cream or cream cheese frosting.
Notes
- Use thawed and drained frozen rhubarb to avoid sogginess.
- Prepare and chill crust dough ahead of time for convenience.
- Add streusel topping for extra crunch.
- Substitute rhubarb with berries for variation.
- Use gluten-free flour blends for gluten-free option.
- Pinch of cinnamon or ginger complements rhubarb flavor.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
