Description
These rhubarb custard bars are the perfect balance of creamy, tart, and buttery. With a tender shortbread crust, silky vanilla-scented custard, and bright pieces of rhubarb, they make a stunning seasonal dessert. Whether served at a garden party, brunch, or quiet evening in, these bars capture the fresh, nostalgic taste of early summer. They slice beautifully, store well, and are guaranteed to impress without being overly fussy. Dust with powdered sugar and enjoy chilled or room temp.
Ingredients
For the crust:
1 cup (2 sticks) unsalted butter, cold and cubed
2 cups all-purpose flour
½ cup powdered sugar
¼ tsp salt
For the custard filling:
3 large eggs
1½ cups granulated sugar
⅓ cup all-purpose flour
1 tsp vanilla extract
2 tbsp heavy cream (optional)
Fruit:
3 cups fresh rhubarb, diced into ½-inch pieces
1 tsp lemon zest (optional)
Finishing:
Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Combine flour, powdered sugar, and salt in a bowl. Cut in the cold butter until mixture resembles coarse crumbs.
- Press crust into prepared pan and bake for 15 minutes until just golden around the edges.
- In a large bowl, whisk eggs. Add sugar, flour, vanilla, and cream (if using), and mix until smooth.
- Stir in chopped rhubarb and lemon zest.
- Pour filling over warm crust. Bake 35–40 minutes, or until custard is set.
- Cool completely before dusting with powdered sugar and slicing.
Notes
Use parchment for easy removal and cleaner cuts.
Don’t skip the chill time—these bars slice best when cold.
Rhubarb can be swapped with a mix of berries if needed.
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 245