introduction
Rhubarb Custard Bars are a simple, sweet-tart treat. The base is a buttery short crust. A smooth custard fills the middle. Fresh rhubarb on top adds bright flavor. These bars cut well after chilling and make a nice snack or dessert. For a different bar idea, try the classic chocolate chip cheesecake bars.
why make this recipe
You make this recipe when you want an easy dessert that looks nice. It uses simple ingredients you likely have. The tart rhubarb balances the sweet custard. It is good for potlucks, tea time, or a family dessert. You can make it a day ahead and chill.
how to make Rhubarb Custard Bars
Work in steps: make the crust, pre-bake it, pour the custard, add rhubarb, and bake. Let the bars cool fully and chill them so they slice clean. Use cold butter for the crust. Whisk the custard until smooth and pour it over the warm crust. Scatter sliced rhubarb and top with the reserved crumb mix. Bake until the custard is set with a slight jiggle.
Ingredients :
- 250g All-Purpose Flour (2 cups)
- 100g Sugar (1/2 cup)
- 200g Cold Unsalted Butter (3/4 cup + 2 tbsp)
- 1/2 tsp Baking Powder
- Pinch of Salt
- 4 Large Egg Yolks
- 200g Sugar (1 cup)
- 3 tbsp Cornstarch
- 240ml Whole Milk (1 cup)
- 120ml Heavy Cream (1/2 cup)
- 1 tsp Vanilla Extract
- 300–350g Rhubarb, thinly sliced (2 1/2–3 cups)
- 1 tbsp Sugar
Directions :
Preheat oven to 175°C (350°F). Line a 23cm (9-inch) square pan with parchment paper. In a large bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter and rub it in until crumbly. Press 2/3 of the mixture into the base of the pan and bake for 12-15 minutes until golden. Set the remaining 1/3 aside. In a medium bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Gradually whisk in milk, cream, and vanilla until combined. Pour the custard over the pre-baked base. Scatter sliced rhubarb on top and press gently. Sprinkle the reserved mixture over the top. Bake for 35-40 minutes until golden and custard is set with slight jiggle. Cool completely, refrigerate for at least 2 hours, then slice. Dust with icing sugar before serving.
how to serve Rhubarb Custard Bars
Cut into bars after they chill. Serve chilled or at cool room temperature. Dust with icing sugar for a pretty finish. Add a spoon of whipped cream or a small scoop of vanilla ice cream if you like.
how to store Rhubarb Custard Bars
Cover the pan with plastic wrap or move bars to an airtight container. Keep in the refrigerator for up to 4 days. For longer storage, freeze the cut bars in a single layer on a tray, then wrap them well and freeze up to 2 months. Thaw in the fridge before serving.
tips to make Rhubarb Custard Bars
- Use cold butter and rub it into the flour quickly for a good crumb.
- Slice rhubarb thin so it cooks in the bake time.
- Do not overbake; the custard should have a slight jiggle when done. It will set as it cools.
- Chill fully before slicing to get clean pieces.
- Measure ingredients with a scale for best results.
variation (if any)
- Add 1 tsp lemon zest to the custard for more brightness.
- Swap half the sugar in the rhubarb topping for honey or maple syrup.
- Stir a handful of chopped strawberries with the rhubarb for a mixed fruit top.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain extra liquid before using. Pat dry to avoid a soggy top.
Q: Can I use whole eggs instead of yolks?
A: The recipe uses yolks for a richer custard. You can try whole eggs, but the texture will be lighter and less creamy.
Q: Do I need to blind-bake the crust?
A: You only need to pre-bake the crust for 12–15 minutes. This helps the base stay firm under the custard.
Q: Can I make this in a round pan?
A: Yes. Adjust bake time if your pan is larger or smaller and watch for the custard to set.
Q: How to know when the custard is done?
A: The custard is done when the top is golden and the center has a slight jiggle but is not liquid. It will firm up as it cools.
Rhubarb Custard Bars
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 80 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Sweet-tart Rhubarb Custard Bars with a buttery crust and creamy filling, perfect for dessert or snacks.
Ingredients
- 250g All-Purpose Flour (2 cups)
- 100g Sugar (1/2 cup)
- 200g Cold Unsalted Butter (3/4 cup + 2 tbsp)
- 1/2 tsp Baking Powder
- Pinch of Salt
- 4 Large Egg Yolks
- 200g Sugar (1 cup)
- 3 tbsp Cornstarch
- 240ml Whole Milk (1 cup)
- 120ml Heavy Cream (1/2 cup)
- 1 tsp Vanilla Extract
- 300–350g Rhubarb, thinly sliced (2 1/2–3 cups)
- 1 tbsp Sugar
Instructions
- Preheat oven to 175°C (350°F). Line a 23cm (9-inch) square pan with parchment paper.
- Combine flour, sugar, baking powder, and salt in a large bowl. Add cold butter and rub until crumbly.
- Press 2/3 of the mixture into the base of the pan and bake for 12-15 minutes until golden. Set the remaining 1/3 aside.
- Whisk egg yolks, sugar, and cornstarch in a medium bowl until smooth. Gradually whisk in milk, cream, and vanilla until combined.
- Pour the custard over the pre-baked base. Scatter sliced rhubarb on top and press gently.
- Sprinkle the reserved mixture over the top. Bake for 35-40 minutes until golden and custard is set with slight jiggle.
- Cool completely, refrigerate for at least 2 hours, then slice. Dust with icing sugar before serving.
Notes
For best results, use cold butter and measure ingredients with a scale.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 17g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg
