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Rhubarb Custard Bars

A classic dessert made with tart rhubarb, creamy custard, and a buttery shortbread crust—these bars are a sweet springtime favorite.
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Prep Time:20 minutes
Cook Time:50 minutes
Cooling Time:1 hour
Total Time:2 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: Best rhubarb custard bars recipe, Creamy rhubarb bars, Rhubarb Custard Bars
Servings: 16 Bars

Ingredients

Shortbread Crust:

  • 2 cups 250g all-purpose flour
  • 1/3 cup 67g granulated sugar
  • 1 cup 226g unsalted butter, cold and cubed

Custard Filling:

  • 1½ cups 300g granulated sugar
  • ½ cup 60g all-purpose flour
  • 1 cup 240ml half-and-half or whole milk
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 5 cups 500g diced rhubarb

Optional Cream Cheese Topping:

  • 6 oz 170g cream cheese, softened
  • 1½ cups 180g powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup 240ml whipped topping or heavy cream, whipped

Instructions

  • Preheat oven to 350°F (175°C).
  • In a large bowl, mix 2 cups flour and 1/3 cup sugar.
  • Cut in cold butter until the mixture resembles coarse crumbs.
  • Press into a greased 9x13-inch baking dish.
  • Bake for 10–12 minutes until lightly golden.
  • Meanwhile, whisk sugar, flour, milk, eggs, and vanilla until smooth.
  • Fold in diced rhubarb.
  • Pour mixture over the warm crust.
  • Bake an additional 40–50 minutes, until custard is set but slightly jiggly in center.
  • Cool completely in the pan on a wire rack.
  • (Optional) For topping: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping. Spread over cooled bars.
  • Chill at least 1 hour before cutting into squares.

Notes

  • Use fresh rhubarb for best flavor and texture; if using frozen, thaw and drain completely.
  • Let bars cool fully before slicing for clean edges.
  • Add lemon zest or cardamom to the filling for a flavor boost.
  • Store in refrigerator for up to 5 days.