Rhubarb Custard Bars

introduction

Rhubarb Custard Bars blend tart rhubarb with a smooth custard in a simple bar you can cut and share. These bars bake in one pan and cool into firm squares that are easy to serve. If you like easy baked bars, you might also enjoy the rich texture of chocolate chip cheesecake bars as another dessert option.

why make this recipe

This recipe is quick, uses few ingredients, and gives a bright tart flavor from rhubarb that pairs well with a sweet custard. It works for family dinners, potlucks, or as a fridge-ready snack. You can make it with fresh or frozen rhubarb.

how to make Rhubarb Custard Bars

Make the crust, press it into a 9×13 pan, then pour the rhubarb custard over the crust and bake. Chill the bars so the custard sets. Slice into squares when fully cool for clean pieces.

Ingredients :

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 cups rhubarb, chopped
• 1 cup granulated sugar (for filling)
• 2 tablespoons cornstarch
• 3 large eggs
• 1 teaspoon vanilla extract

Directions :

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a medium bowl, cream together the butter and 1/2 cup sugar until smooth.
3. Stir in the flour and 1/4 teaspoon salt until well combined. Press the mixture into the bottom of the prepared baking dish.
4. In another bowl, combine chopped rhubarb, 1 cup sugar, cornstarch, eggs, and vanilla extract. Mix well.
5. Pour the rhubarb mixture over the crust in the baking dish.
6. Bake for 30–35 minutes, or until the filling is set and the top is lightly golden.
7. Allow to cool before slicing into bars and serving. Cut into squares when fully cool.
8. Serve plain or with a light dusting of powdered sugar. A scoop of vanilla ice cream or a dollop of whipped cream goes well with the tart rhubarb.
9. Cool the bars completely. Store in an airtight container in the fridge for up to 4 days. You can freeze the bars for up to 2 months; thaw in the fridge before serving.

how to serve Rhubarb Custard Bars

Serve cooled bars on a plate. Add a small scoop of vanilla ice cream or a spoon of whipped cream for extra richness. A light dusting of powdered sugar looks nice and adds a bit more sweetness.

how to store Rhubarb Custard Bars

Let bars cool fully. Put them in an airtight container and keep in the fridge for up to 4 days. To freeze, wrap bars or layer them in a freezer container and freeze up to 2 months. Thaw in the fridge before serving.

tips to make Rhubarb Custard Bars

• Chop rhubarb into even pieces so it cooks evenly.
• If your rhubarb is very tart, add a little more sugar to the filling to taste.
• Press the crust firmly into the pan for a sturdy base.
• Let bars cool fully before cutting to get clean slices.
• Use room temperature eggs for a smoother custard mix.

variation (if any)

• Add a handful of chopped strawberries with the rhubarb for a sweeter mixed fruit bar.
• Sprinkle a teaspoon of cinnamon or a pinch of nutmeg into the filling for warm spice notes.
• Swap half the all-purpose flour in the crust for whole wheat flour for a nuttier crust.
• Use frozen rhubarb if fresh is not available; thaw and drain excess liquid before using.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw it and drain extra liquid so the filling does not become too runny.

Q: Do I need to blind-bake the crust?
A: No. This recipe presses the crust into the pan and bakes it with the filling on top.

Q: How do I know the filling is set?
A: The top should be lightly golden and the center should not be liquid. It will firm more as it cools.

Q: Can I cut the recipe in half for a smaller pan?
A: Yes. Use an 8×8 pan and adjust baking time down; start checking at about 25 minutes.

Q: Can I make the bars ahead?
A: Yes. Make them a day ahead and keep in the fridge, or freeze for longer storage.

Rhubarb Custard Bars

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Delightful Rhubarb Custard Bars blend tart rhubarb with smooth custard, all baked in one pan for easy serving.

---

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 cups rhubarb, chopped
• 1 cup granulated sugar (for filling)
• 2 tablespoons cornstarch
• 3 large eggs
• 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Cream together the butter and 1/2 cup sugar until smooth.
3. Stir in the flour and 1/4 teaspoon salt until well combined. Press the mixture into the bottom of the prepared baking dish.
4. Combine chopped rhubarb, 1 cup sugar, cornstarch, eggs, and vanilla extract in another bowl.
5. Mix well and pour the rhubarb mixture over the crust in the baking dish.
6. Bake for 30-35 minutes, or until the filling is set and the top is lightly golden.
7. Allow to cool before slicing into bars and serving.
8. Serve plain or with a light dusting of powdered sugar, and optional vanilla ice cream or whipped cream.

---

Notes

Chop rhubarb evenly for even cooking. Use room temperature eggs for a smoother custard mix.

---

Nutrition

• Serving Size: 1 bar
• Calories: 250
• Sugar: 18g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 80mg