Rhubarb Custard Bars

A luscious bar dessert featuring a buttery shortbread-like crust, a creamy rhubarb-studded custard filling, and an optional tangy cream cheese topping—perfect for spring gatherings or any time you crave something sweet-tart.

Why You’ll Love This Recipe

Vibrant spring flavor: Tart rhubarb brightens up the sweet, creamy base for a delightful contrast.
Crowd-pleasing simplicity: Easy to assemble in one 9×13 pan—perfect for potlucks or casual get-togethers.
Versatile layering: Enjoy it as-is, or add a fluffy cream cheese-infused topping for extra richness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Shortbread Crust

All-purpose flour
Sugar
Butter (salted or unsalted)

Custard Filling

Sugar
Flour
Cream or half-and-half (or milk)
Eggs
Vanilla extract
Rhubarb, diced

Optional Cream Cheese Topping

Cream cheese, softened
Powdered sugar
Vanilla extract
Whipped topping (or whipped cream)

Recipe Card

Component	Ingredients
Crust	2 cups flour ▢ ⅓ cup sugar ▢ 1 cup butter (salted)
Filling	1½ cups sugar ▢ ½ cup flour ▢ 1 cup half‑and‑half ▢ 3 eggs ▢ 1 tsp vanilla ▢ 5 cups diced rhubarb
Topping	6 oz cream cheese ▢ 1½ cups powdered sugar ▢ 1 tsp vanilla ▢ 1 cup whipped topping

Directions

Preheat oven to 350 °F (175 °C). Line a 9×13‑inch pan with parchment or grease lightly.
Make crust: Combine flour and sugar, then cut in butter until coarse crumbs form. Press firmly into the pan and bake for 10 minutes.
Prepare filling: Whisk sugar, flour, half‑and‑half, eggs, and vanilla until smooth. Stir in rhubarb.
Bake filling: Pour over hot crust and bake 40–50 minutes, until custard is set (edges golden).
Cool bars: Let reach room temperature, then chill (helps the custard firm up).
Add topping (optional): Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping and spread over cooled bars.
Chill & serve: Refrigerate until chilled, then cut into squares and enjoy.

Servings and Timing

Yield: About 20–24 bars (9×13-inch pan).
Prep time: 15 minutes
Bake time: ~50–60 minutes total
Cooling: At least 30 minutes + refrigeration
Total time: Approximately 1 hour 15 minutes

Variations

Half batch: Use an 8×8 pan; bake a few minutes shorter.
Add oats: Mix oats into crust for a heartier texture.
Fruit fusion: Swirl in strawberries or blueberries with the rhubarb.
Spiced twist: Add a pinch of nutmeg or orange zest to deepen flavor.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Freezing: Not recommended—custard may separate and texture declines.
Serving from fridge: Rest at room temperature for 10 minutes before serving for best texture.

FAQs

How ripe should the rhubarb be?

Use bright, firm stalks. If older stalks seem tough, peel the outer layer. Fresh or thawed frozen rhubarb both work—drain if using frozen.

Can I reduce the sugar?

Yes! Some cooks suggest cutting back custard sugar by ¼ to ½ cup; adjust to taste.

Can I use milk instead of half‑and‑half?

Whole milk or even 2% milk can be used, though the custard will be slightly less rich.

What if I don’t want the cream cheese topping?

You can omit it—your dessert will still be flavorful and slightly tart.

Can I swap whipped topping for whipped cream?

Yes! Whip heavy cream until stiff peaks form, then fold in your sweetener for a fresh, homemade topping.

Can I add oats to the crust?

Absolutely—try adding oats or even using part whole wheat flour for texture and fiber.

How do I know when custard is done?

The center should be mostly set with only a slight jiggle. A toothpick should come out with a few moist crumbs.

Can these be frozen?

Not recommended—custard texture may deteriorate on thawing.

Can I add other fruits?

Yes! Strawberries, blueberries, or raspberries pair beautifully with rhubarb.

Can I bake at a higher temperature?

This recipe bakes best at 350 °F. However, some bakers use 375 °F for the crust before reducing it—monitor closely if you do.

Conclusion

Rhubarb custard bars are a delightful balance of sweet, tart, and creamy textures, all in a convenient bar form. Simple yet elegant, they’re perfect for spring brunches, potlucks, or anytime you want a nostalgic, crowd-pleasing dessert. Stock up on rhubarb when in season and enjoy this easy, flavorful treat!