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🍓 Rhubarb Custard Bars: A Sweet-Tart Spring Favorite

When rhubarb season rolls around, one recipe always finds its way to my kitchen first: Rhubarb Custard Bars. Tangy, tender rhubarb layered over a creamy custard on a buttery shortbread crust—it’s the kind of old-fashioned dessert that makes you feel like you're biting into sunshine. 🌞

Whether you're harvesting fresh rhubarb from your garden or picking it up at the farmer’s market, this recipe is the perfect way to celebrate the season.

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🌿 Why You’ll Love These Bars

  • Balanced flavor: Sweet custard meets tart rhubarb for a perfect bite.

  • Easy to make: Just three layers and basic ingredients.

  • Great for gatherings: Perfect for spring brunches, potlucks, or afternoon tea.


📝 Ingredients

For the Crust:

  • 1 cup all-purpose flour

  • 2 tbsp granulated sugar

  • 1/2 cup cold unsalted butter, cubed

For the Custard Filling:

  • 2 large eggs

  • 1 cup granulated sugar

  • 1/4 cup all-purpose flour

  • 1/2 tsp vanilla extract

  • 1/4 tsp salt

  • 2 cups chopped fresh rhubarb

👩‍🍳 Instructions

Step 1: Make the Crust

  1. Preheat oven to 350°F (175°C).

  2. In a bowl, combine flour and sugar. Cut in cold butter until mixture resembles coarse crumbs.

  3. Press evenly into a greased 8x8-inch baking dish.

  4. Bake for 10–12 minutes, or until lightly golden.

Step 2: Prepare the Custard Filling

  1. In a large bowl, whisk together eggs, sugar, flour, vanilla, and salt until smooth.

  2. Fold in chopped rhubarb.

Step 3: Assemble & Bake

  1. Pour the custard mixture over the pre-baked crust.

  2. Return to the oven and bake for 35–40 minutes, or until the custard is set and the edges are golden.

  3. Let cool completely before cutting into bars.

🍽 Serving Tips

  • Dust with powdered sugar just before serving.

  • Pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.

  • Best enjoyed chilled or at room temperature.

🧊 Storage

Store in an airtight container in the refrigerator for up to 4 days. They freeze well too—just layer between parchment paper and store in a freezer-safe container for up to 2 months.

🌸 Final Thoughts

These Rhubarb Custard Bars are the ultimate spring treat—tangy, creamy, and just sweet enough. Whether you're baking them for a special occasion or just to enjoy with your morning coffee, one thing’s for sure: they won’t last long.

Tried this recipe? Tag your photos with #CustardCravings—I’d love to see your spring bakes! 💕

>>>Click here to get Keto Diet cookbook<<<

>>>Click here to get 200+ Vegan recipes<<<

>>>Click here to get Veganize Baking recipes<<<


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