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Classic Rhubarb Custard Bars Recipe Easy Homemade Bars with Buttery Crust

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These Classic Rhubarb Custard Bars feature a tender, buttery crust paired with a silky custard and bright, tart rhubarb. Perfect for seasonal baking, they offer a nostalgic yet fresh homemade dessert.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cut into cubes
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon salt
  • 2 tablespoons cold water
  • 3 cups (about 450g) fresh rhubarb, chopped into ½-inch pieces
  • ½ cup (100g) granulated sugar (for rhubarb filling)
  • 1 tablespoon cornstarch
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk or half-and-half
  • ½ cup (100g) granulated sugar (for custard)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Make the crust: In a mixing bowl, combine 1 ½ cups flour, ¼ cup sugar, and ¼ teaspoon salt. Add the cold butter cubes and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs. Add 2 tablespoons cold water, one at a time, and mix gently until the dough just comes together. Don’t overwork it!
  3. Press the dough evenly into the bottom of your greased 9×9-inch pan. Use your hands or a rolling pin to make it uniform thickness, about ¼ inch (6 mm). Bake the crust for 12-15 minutes, or until lightly golden. Remove from oven and set aside.
  4. Prepare the rhubarb filling: Toss the chopped rhubarb with ½ cup sugar and 1 tablespoon cornstarch in a bowl. Spread the rhubarb evenly over the pre-baked crust.
  5. Whisk the custard: In a separate bowl, beat 3 eggs with ½ cup sugar until smooth. Add 1 cup milk, 1 teaspoon vanilla extract, and a pinch of salt, whisking until fully combined and slightly frothy. Pour this custard mixture gently over the rhubarb layer.
  6. Bake everything together: Place the pan back into the oven and bake for 35-40 minutes. The custard should be set but still slightly wobbly in the center when you shake the pan lightly. The edges will turn golden and the rhubarb will bubble.
  7. Cool completely: Let the bars cool in the pan on a wire rack for at least 1 hour before slicing.
  8. Slice and serve: Use a sharp knife for clean cuts. Serve at room temperature or chilled.

Notes

Keep butter and water cold for a flaky crust. Don’t overmix custard to avoid cracks. Chop rhubarb evenly for uniform cooking. Tent with foil if custard browns too fast. Let bars cool completely before slicing for best results. For gluten-free, use a gluten-free flour blend with xanthan gum. For dairy-free, substitute coconut oil for butter and coconut milk for dairy milk.

Nutrition

Keywords: rhubarb custard bars, rhubarb dessert, custard bars, buttery crust, homemade bars, spring dessert, easy baking

Find it online: https://goldensimmer.com/classic-rhubarb-custard-bars-recipe-easy-homemade-bars-with-buttery-crust/