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Rhubarb Custard Bars

Rhubarb custard bars with a buttery shortbread crust and a creamy yellow custard layer topped with pink rhubarb. Bake until the custard turns lightly golden and set, then chill for clean, sliceable spring bars.
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Prep Time 25 minutes
Cook Time 55 minutes
chilling 3 hours
Total Time 4 hours 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 2.25 cup all-purpose flour
  • 0.5 cup sugar
  • 1 cup butter, cold and cubed
For custard filling
  • 2.5 cup sugar
  • 0.5 cup all-purpose flour
  • 0.25 tsp salt
  • 6 eggs, beaten
  • 5 cup fresh rhubarb, finely diced
  • 1 powdered sugar for dusting

Equipment

  • 1 sheet pan

Method
 

Prep and bake crust
  1. Preheat the oven to 350°F and line a 9x13-inch pan with parchment paper for easy lifting.
  2. Mix the all-purpose flour and sugar, cut in the cold butter until the mixture looks crumbly, then press it firmly into the bottom of the pan.
  3. Bake the crust at 350°F for 15 minutes, until lightly golden.
Make custard and bake bars
  1. Whisk together sugar, all-purpose flour, salt, and beaten eggs until smooth.
  2. Fold in the finely diced rhubarb, then pour the custard mixture over the hot crust.
  3. Return to the oven and bake at 350°F for 35-40 minutes, until the custard is set and lightly golden.
Chill and finish
  1. Cool completely at room temperature, then refrigerate for at least 3 hours before cutting into bars.
  2. Dust the chilled bars with powdered sugar right before serving.

Notes

For the cleanest bar slices, fully cool the pan first and then chill at least 3 hours so the custard firms up. Store covered in the refrigerator for up to 4 days. Freezing is not recommended because the custard texture can soften after thawing. For a lighter option, use a 1:1 all-purpose gluten-free flour blend for both the crust and custard.