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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. Baked until lightly golden, then chilled for clean, bar-style slices.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 2.25 cup all-purpose flour
  • 0.5 cup sugar
  • 1 lb 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
  • 0.5 cup powdered sugar for dusting

Equipment

  • 1 sheet pan

Method
 

Prepare and bake the shortbread crust
  1. Preheat the oven to 350°F and line a 9x13-inch pan with parchment paper so the bars lift out cleanly.
  2. Mix all-purpose flour and sugar, then cut in cold butter until the mixture looks crumbly, with no large butter chunks visible.
  3. Press the crumb mixture into the bottom of the pan in an even layer and bake for 15 minutes, until lightly golden.
Make the custard and bake
  1. Whisk together sugar, all-purpose flour, salt, and beaten eggs until smooth and free of lumps.
  2. Fold in finely diced rhubarb so the pink pieces are evenly distributed through the custard.
  3. Pour the custard mixture over the hot crust and return the pan to the oven.
  4. Bake for 35-40 minutes, until the custard is set and the top is lightly golden with a slight jiggle in the center.
Chill, slice, and serve
  1. Cool the bars completely on the counter before chilling to prevent condensation from forming on top.
  2. Refrigerate for at least 3 hours before cutting into bars for neat layers.
  3. Dust the bars with powdered sugar right before serving for a bright, sweet finish.

Notes

For the clearest bar slices, let the custard cool to room temperature first, then chill at least 3 hours; longer is fine (up to 24 hours). Store covered in the refrigerator for up to 4 days; freeze bars for up to 2 months and thaw in the fridge overnight. For a lighter option, you can replace part of the butter in the crust with an equal amount of vegan butter sticks that bake well, though the texture may be slightly more tender.