Imagine a dessert that perfectly balances tart and sweet, with a creamy filling and a buttery crust. That’s exactly what you get with these incredible Rhubarb Custard Bars. They’re a delightful treat that brings together the best of spring and early summer flavors in every bite.

Ingredients for Your Perfect Rhubarb Custard Bars

To create these irresistible Rhubarb Custard Bars, you’ll need the following fresh and pantry staples:

the Crust:

1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
¼ teaspoon salt

Rhubarb Filling:

3 cups fresh rhubarb, chopped into ½-inch pieces (about 1 pound)
1 ½ cups granulated sugar
¼ cup all-purpose flour
4 large eggs
1 teaspoon vanilla extract
Pinch of salt

Required Kitchen Tools

Having the right tools on hand will make the preparation of your Rhubarb Custard Bars a breeze:

9×13 inch baking pan
Parchment paper
Large mixing bowls (2-3)
Electric mixer (handheld or stand mixer) or sturdy whisk
Measuring cups and spoons
Sharp knife for chopping rhubarb
Cutting board
Spatula or rubber scraper
Wire rack for cooling

Step-by-Step Preparation Instructions

Follow these clear, step-by-step instructions to create your delicious Rhubarb Custard Bars:

1: Prepare the Crust

Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
In a large mixing bowl, cream together the softened butter and ½ cup granulated sugar until light and fluffy.
Gradually add the 2 cups of all-purpose flour and ¼ teaspoon of salt to the butter mixture, mixing until just combined and a crumbly dough forms. Be careful not to overmix.
Press the dough evenly into the bottom of the prepared baking pan.
Bake the crust for 15-20 minutes, or until lightly golden brown. While the crust is baking, prepare the rhubarb filling.

2: Prepare the Rhubarb Filling

In another large mixing bowl, combine the chopped rhubarb, 1 ½ cups granulated sugar, and ¼ cup all-purpose flour. Stir gently until the rhubarb is evenly coated. The sugar will start to draw out moisture from the rhubarb, creating a syrupy mixture.
In a separate medium bowl, whisk together the 4 large eggs, 1 teaspoon vanilla extract, and a pinch of salt until well combined.
Pour the egg mixture over the rhubarb mixture and stir gently until everything is thoroughly combined.

3: Assemble and Bake the Rhubarb Custard Bars

Once the crust is lightly golden, carefully remove it from the oven.
Pour the rhubarb custard filling evenly over the warm, pre-baked crust.
Return the pan to the oven and bake for an additional 40-50 minutes, or until the filling is set and the top is lightly golden. To check for doneness, gently shake the pan; the center of the custard should have only a slight jiggle.
Once baked, remove the pan from the oven and place it on a wire rack to cool completely. This is a crucial step! Do not try to cut the bars while they are warm, as the custard will not be fully set and they will fall apart.

4: Cool, Cut, and Serve

Allow the Rhubarb Custard Bars to cool at room temperature for at least 2-3 hours. For the best results and cleanest cuts, refrigerate the bars for at least 4 hours, or even overnight, before cutting. The colder they are, the firmer the custard will be.
Once thoroughly chilled, use the parchment paper overhang to carefully lift the entire slab of bars out of the pan.
Place the slab on a cutting board and cut into desired bar sizes. A sharp, non-serrated knife works best for clean cuts. You can wipe the knife clean between cuts for an even smoother finish.
Serve and enjoy your homemade Rhubarb Custard Bars!

Helpful Tips for Making or Serving Your Rhubarb Custard Bars

Choose Fresh Rhubarb: Look for firm, crisp stalks of rhubarb. The color can range from green to deep red; while redder stalks often indicate more sweetness, all rhubarb is tart and delicious.
Don’t Overmix the Crust: Overmixing can lead to a tough crust. Mix just until the ingredients are combined and a crumbly dough forms.
Chill Time is Key: The most important tip for perfect Rhubarb Custard Bars is to allow ample chilling time. This ensures the custard sets properly and the bars hold their shape beautifully when cut. Patience truly pays off here!
Storage: Store leftover Rhubarb Custard Bars in an airtight container in the refrigerator for up to 3-4 days.
Serving Suggestions: These bars are wonderful on their own, but you can elevate them further with a dusting of powdered sugar, a dollop of whipped cream, or a small scoop of vanilla bean ice cream. The slight warmth of the ice cream against the cool bar is a fantastic contrast.
Adjust Sweetness: If your rhubarb is particularly tart, or you prefer a sweeter dessert, you can slightly increase the sugar in the filling, but be mindful not to add too much, as the rhubarb’s tartness is part of its charm.
Frozen Rhubarb: If fresh rhubarb is out of season, you can use frozen rhubarb. Do not thaw it before mixing it into the filling. You may need to add a few extra minutes to the baking time if using frozen rhubarb.

Approximate Nutritional Value

While exact nutritional values can vary based on specific ingredients and portion sizes, here’s an approximate breakdown for a single serving of Rhubarb Custard Bars (assuming 16 servings per 9×13 inch pan):

Calories: 300-350
Total Fat: 15-20g
Saturated Fat: 9-12g
Cholesterol: 70-90mg
Sodium: 100-150mg
Total Carbohydrates: 40-50g
Dietary Fiber: 1-2g
Total Sugars: 25-35g
Protein: 4-6g

These values are estimates and are provided for general information only. For precise nutritional information, it’s recommended to use a nutritional calculator with your specific ingredients.

Conclusion: Bake and Enjoy Your Rhubarb Custard Bars Today!

There’s something truly special about a homemade dessert, and these Rhubarb Custard Bars are no exception. They encapsulate the essence of spring with their vibrant flavor and beautiful presentation.

From the tender, buttery crust to the tangy rhubarb suspended in a silky custard, every element works in harmony to create a dessert that is both comforting and sophisticated.