If you’re on the hunt for an unforgettable spring dessert, these Rhubarb Custard Bars are the perfect combination of creamy, tart, and sweet in every bite. This layered treat is a crowd-pleaser at potlucks, holiday brunches, or just as a special afternoon pick-me-up. With buttery shortbread, silky rhubarb custard, and a whipped cream cheese topping, Rhubarb Custard Bars capture the very best of the rhubarb season in one irresistible, easy-to-make dessert.
Ingredients You’ll Need
The beauty of Rhubarb Custard Bars is how everyday ingredients become something truly extraordinary. Every element in this recipe is thoughtfully chosen to create gorgeous layers of flavor and texture, from the crisp shortbread base to the pillowy topping.
- All-purpose flour (2 cups + 7 tablespoons): The foundation for both the shortbread crust and the custard filling, ensuring structure and a tender bite.
- Granulated sugar (2 3/4 cups total): Adds sweetness to each layer, balancing out rhubarb’s famed tang.
- Unsalted butter (1 cup, cold and cubed): Key to that crumbly, melt-in-your-mouth crust which holds it all together beautifully.
- Heavy cream (1 cup): Enriches the custard, making the center luxuriously creamy.
- Large eggs (3): Essential for setting the custard and creating a luscious texture.
- Fresh rhubarb (5 cups, chopped): The star ingredient, delivering vibrant color and a bright, tangy kick.
- Cream cheese (1 8-ounce package, softened): Provides tangy richness to the cloud-like topping.
- Vanilla extract (1 teaspoon): Enhances all the nuanced flavors throughout the bars.
- Whipped topping (1 8-ounce container, thawed): Lightens the topping and makes it spreadable and airy.
How to Make Rhubarb Custard Bars
Step 1: Prepare the Shortbread Crust
Preheat your oven to 350°F. In a medium bowl, mix together the 2 cups of flour and 1/4 cup sugar. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture is crumbly and even. Press this mixture firmly and evenly into the bottom of a greased 9×13-inch baking dish—it’s crucial for getting the right crisp foundation. Bake the crust for 10 minutes, just until it’s beginning to set but not browned.
Step 2: Whisk Up the Rhubarb Custard Filling
While the crust bakes, grab a large bowl and whisk together the 2 cups sugar, 7 tablespoons of flour, heavy cream, and eggs until smooth and glossy. Fold in the chopped rhubarb, making sure all those tart little pieces are coated evenly with custard. Pour this colorful mixture directly over the hot crust as soon as it’s out of the oven—this helps the layers meld perfectly as they finish baking.
Step 3: Bake Until Set
Return the pan to your oven and bake for 40-45 minutes. When the custard is set (it shouldn’t jiggle much in the center), it’s ready to come out. Resist the urge to dig in right away: let the bars cool completely in the pan so the custard firms up and is easy to cut into neat squares later.
Step 4: Make the Creamy Topping
Once the bars have cooled, beat together the softened cream cheese, 1/2 cup sugar, and vanilla extract until smooth and creamy. Then gently fold in the thawed whipped topping; this step gives the top layer a dreamy, mousse-like consistency. Spread the topping evenly over the rhubarb custard layer using an offset spatula for a picture-perfect finish.
Step 5: Chill and Slice
Pop the whole pan into the fridge and let it chill for at least 2 hours—or overnight if you can wait! The flavors will meld beautifully, and the bars will set up for clean slicing. When ready to serve, cut into even squares and watch them disappear.
How to Serve Rhubarb Custard Bars
Garnishes
Dusting the tops with powdered sugar right before serving adds an eye-catching finish and a touch more sweetness. A few curls of lemon zest or a scattering of finely chopped pistachios make these bars look and taste even more special. For extra flair, you could even arrange thin slices of fresh rhubarb on top just before serving.
Side Dishes
Rhubarb Custard Bars shine alongside a cup of hot tea or a glass of chilled lemonade. If you’re building a dessert buffet, they pair well with fresh strawberries, vanilla ice cream, or a tangy fruit salad, making them versatile for brunches, potlucks, or family gatherings.
Creative Ways to Present
Arrange the bars on a tiered cake stand for a stunning centerpiece, or serve them in mini cupcake liners as individual treats at parties. These bars also look fantastic when layered parfait-style in small glass jars—just dice the finished bars and alternate with fresh berries and extra whipped topping.
Make Ahead and Storage
Storing Leftovers
Store any leftover Rhubarb Custard Bars tightly covered in the refrigerator, where they’ll stay fresh for up to four days. The flavors often deepen and the texture improves with time, so don’t be afraid to make them a day ahead of when you plan to serve them.
Freezing
If you want to make these bars well in advance, you can freeze them after spreading on the topping. Place cut squares in a single layer (or separated by parchment in an airtight container). Thaw in the fridge overnight before serving—the texture holds up surprisingly well.
Reheating
These bars are best served chilled, but if you’d like to take the chill off, set a bar out at room temperature for 20 minutes before serving. Avoid microwaving, which could compromise the creamy topping and the integrity of the layers.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! If fresh rhubarb isn’t available, frozen rhubarb works well, but let it thaw fully and drain off any excess liquid so the custard layer doesn’t turn out watery.
How do I know when the custard has set?
The custard should look mostly firm, with just the slightest jiggle in the center when you gently shake the pan. If the edges are browning and the middle is still liquid, let it bake a bit longer, checking every five minutes.
Can I make these bars gluten-free?
Yes, simply substitute your favorite gluten-free all-purpose flour blend for the regular flour. Double-check that your blend is suitable for baking bars and doesn’t have a strong aftertaste.
What if I don’t have whipped topping?
You can swap in freshly whipped cream. Beat about 1 cup of heavy cream with a little sugar until stiff peaks form, then fold it into the cream cheese mixture for a homemade touch.
How should I cut the bars for clean edges?
For perfect squares, use a sharp knife dipped in hot water and wiped dry between cuts. Cooling and chilling the bars fully before slicing also makes this step much neater and easier.
Final Thoughts
There’s truly something magical about the sweet-tart layers in these Rhubarb Custard Bars. Whether you’re new to baking with rhubarb or it’s an annual favorite, this recipe brings both nostalgia and excitement to the dessert table. Gather your ingredients and treat yourself to a batch—you’re going to love sharing (and eating) every bite!
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Rhubarb Custard Bars Recipe
- Total Time: 1 hour 15 minutes
- Yield: 24 bars 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy rhubarb and creamy custard with these scrumptious Rhubarb Custard Bars. Perfect for spring gatherings or a sweet treat any time of year!
Ingredients
Crust:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 cup cold unsalted butter, cubed
Filling:
- 2 cups granulated sugar
- 7 tablespoons all-purpose flour
- 1 cup heavy cream
- 3 large eggs
- 5 cups chopped fresh rhubarb
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) container whipped topping, thawed
Instructions
- Prepare the Crust: Preheat the oven to 350°F. Combine 2 cups flour and 1/4 cup sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Press into greased 9×13-inch baking dish. Bake for 10 minutes.
- Make the Filling: In a large bowl, whisk together 2 cups sugar, 7 tablespoons flour, heavy cream, and eggs until smooth. Stir in rhubarb. Pour over hot crust and bake for 40–45 minutes until set.
- Prepare the Topping: Beat cream cheese, 1/2 cup sugar, and vanilla until smooth. Fold in whipped topping. Spread over cooled custard layer. Chill for at least 2 hours.
- Serve: Cut into bars and enjoy!
Notes
- Fresh rhubarb is recommended, but frozen rhubarb can be used if thawed and drained.
- Store bars covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 20 g
- Sodium: 55 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
