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Rhubarb Dream Bars

Rhubarb dream bars with a buttery shortbread crust and a creamy custard filling studded with pink rhubarb pieces. This layered bar bakes until set with golden edges, then chills for clean slices.
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Prep Time 20 minutes
Cook Time 50 minutes
cooling and setting 2 hours
Total Time 3 hours 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 2 cup all-purpose flour
  • 0.5 cup powdered sugar
  • 1 cup butter, cold and cubed Use cold butter for a crumbly, pressable crust.
For filling
  • 4 cup fresh rhubarb, diced Dice into small pieces so they distribute through the custard.
  • 2 cup sugar
  • 6 eggs, beaten
  • 0.5 cup all-purpose flour
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep and bake the crust
  1. Preheat oven to 350°F and line a 9x13-inch pan with parchment paper.
  2. Mix all-purpose flour and powdered sugar, then cut in cold butter until crumbly.
  3. Press the crumb mixture into the bottom of the prepared pan in an even layer.
  4. Bake crust for 15 minutes at 350°F until lightly golden, then remove from oven.
Make the rhubarb custard and bake
  1. Whisk together sugar, eggs, all-purpose flour, vanilla extract, and salt until smooth.
  2. Fold diced rhubarb into the custard mixture until evenly combined.
  3. Pour the rhubarb mixture over the hot crust and spread into an even layer.
  4. Bake for 35-40 minutes at 350°F until the filling is set and the edges are golden.
Cool and chill
  1. Cool the bars completely in the pan at room temperature so the custard can finish setting.
  2. Refrigerate for at least 2 hours before cutting into bars for clean, distinct layers.

Notes

For the clearest layers, cool until fully room-temperature in the pan before refrigerating, then use a sharp knife with a quick wipe between cuts. Store covered in the refrigerator up to 4 days; freeze bars for up to 2 months. If you want a lighter version, replace half the sugar with a 1:1 baking sugar substitute—start checking doneness at the 35-minute mark.