Go Back
Rhubarb is a perennial vegetable that often graces dessert tables, thanks to its tangy flavor and beautiful red stalks. Although it may be mistaken for fruit, rhubarb is technically classified as a vegetable. Its tartness is perfectly balanced with sweetness when cooked, making it a popular choice for pies, jams, and, of course, custard bars. The fleeting season of rhubarb typically runs from spring to early summer, which adds to its appeal. It’s during this time that home bakers eagerly await the arrival of fresh rhubarb at local markets and grocery stores.

Creamy Rhubarb Custard Bars

Indulge in the delightful experience of Creamy Rhubarb Custard Bars, a perfect blend of tartness and sweetness! These dessert bars feature a buttery crust layered with creamy custard and vibrant rhubarb, making them ideal for any gathering or cozy night in. With fresh rhubarb, simple ingredients, and an easy-to-follow recipe, you're sure to impress your family and friends. Treat yourself to this seasonal delight! #RhubarbDessert #CustardBars #BakingJoy #SummerTreats #DessertLovers
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 cup powdered sugar

1/2 cup unsalted butter, softened

1/4 teaspoon salt

2 cups rhubarb, diced (fresh or frozen)

3 large eggs

1 cup granulated sugar

1/4 cup all-purpose flour

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/2 cup heavy cream

Powdered sugar for dusting (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal later.

    Make the Crust: In a medium bowl, mix 1 cup of flour, 1/2 cup of powdered sugar, softened butter, and salt until the mixture is crumbly and well combined. Press this mixture into the bottom of the prepared baking pan to form an even layer. Bake in the preheated oven for 15 minutes or until lightly golden.

      Prepare the Rhubarb Filling: While the crust is baking, in a separate bowl, combine the diced rhubarb with 1/4 cup of sugar. Let this sit for about 15 minutes to allow the juices to release.

        Make the Custard Mixture: In another bowl, whisk together the eggs, 1 cup granulated sugar, 1/4 cup flour, vanilla extract, almond extract, and heavy cream until smooth and creamy.

          Combine and Bake: Once the crust has baked, remove it from the oven. Spread the rhubarb mixture evenly over the crust. Carefully pour the custard mixture over the rhubarb.

            Bake Again: Return the baking pan to the oven and bake for an additional 35-40 minutes, or until the custard is set and the top is lightly golden.

              Cool and Serve: Allow the bars to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang and slice into squares. Dust with powdered sugar before serving if desired.

                Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 9-12 bars