Think of Rhubarb Custard Bars as the perfect sweet treat for spring and summer—tart, creamy, and irresistibly nostalgic. Each bite delivers a buttery base, a silky custard layer studded with tangy rhubarb, and a cloud of cream cheese topping. Whether you’re new to rhubarb or have fond memories of backyard harvests, these bars balance familiar comfort with a gorgeous, unique pop of flavor that turns any gathering into a celebration.

Ingredients You’ll Need

Rhubarb Custard Bars Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Rhubarb Custard Bars is how a handful of simple, classic ingredients come together to create magic. Each component really does its part—adding structure, richness, color, or a burst of fresh tartness that makes these bars unforgettable.

All-purpose flour: Essential for both the crust and filling’s structure, keeping everything tender yet sturdy enough to slice.
Sugar: Adds the right amount of sweetness throughout, balancing the rhubarb’s natural tartness.
Cold butter: Creates that irresistible, melt-in-your-mouth texture in the crust—don’t skip chilling, it’s key for the flakiest results.
Heavy whipping cream: Richness galore—used in both the custard (for creaminess) and the topping (for a pillowy finish).
Eggs: Binds the filling and helps it set beautifully, giving that silky custard bite every time.
Rhubarb: The star! Its tartness pairs wonderfully with sweet custard and crunchy base—use it fresh or frozen, just make sure to thaw and drain if frozen.
Cream cheese: Brings a subtle tang and ultra-creamy quality to the luscious topping.
Vanilla extract: A touch of vanilla deepens the flavors in the topping and complements the rhubarb’s brightness.

How to Make Rhubarb Custard Bars

Step 1: Prepare the Crust

Start with the foundation—the crust. In a large bowl, combine your all-purpose flour and sugar, then cut in the cold butter. This can be done with a pastry blender or just your fingertips, working quickly so the butter stays chilly. Aim for a crumbly, sandy texture—think wet sand with pea-sized lumps. Once it looks just right, press this mixture firmly into a greased 13×9-inch baking pan, packing it down for a solid base. Pop it in a preheated oven (350°F) for 10 minutes, just until it sets and gets a head start on crisping up.

Step 2: Mix Up the Custard Filling

While the crust bakes, whip up the heart of your Rhubarb Custard Bars—the creamy, tart filling. In a fresh bowl, mix together the sugar and flour first, so it’s extra smooth. Now whisk in the heavy cream and eggs until you’ve got a well-blended, luscious custard base. Fold in your chopped rhubarb. If you’re using frozen rhubarb, make sure it’s thawed and drained so your filling doesn’t get watery. Pour this gorgeous, rosy-speckled mixture evenly over your warm crust.

Step 3: Bake the Bars

With your crust topped with custard filling, slide the pan back into your 350°F oven. Bake for 40 to 45 minutes; you’re looking for a custard that’s just set and only a slight jiggle in the center. The rhubarb will become tender and ripple its rosy hue through the custard as it bakes. Let the pan cool completely on a wire rack so the bars can set up before adding the final flourish.

Step 4: Make and Spread the Creamy Topping

Once the bars are cool, it’s time to crown them with cloud-like topping. Beat together the cream cheese, sugar, and vanilla until silky smooth—no lumps allowed! In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into your cream cheese mixture. This layer is a dreamy finish, wrapping everything in creaminess. Spread it generously over the cooled custard layer, smoothing it from edge to edge. Cover the pan and chill for at least an hour, letting the bars firm up and the flavors meld.

Step 5: Slice and Serve

When the anticipation is almost too much to bear, grab a sharp knife and slice your Rhubarb Custard Bars into squares. The crispy crust, creamy custard, tangy fruit, and pillowy topping should hold together perfectly for serving. Keep leftovers in the refrigerator (if you have any!) so every bite stays cool and refreshing.

How to Serve Rhubarb Custard Bars

Garnishes

Dress up your Rhubarb Custard Bars with a sprinkle of fresh rhubarb pieces, a grating of lemon zest, or a handful of fresh mint leaves for a pop of color and freshness. Sometimes, a dusting of powdered sugar can make them feel extra special, especially for brunch or a garden party.

Side Dishes

Pair these bars with a scoop of vanilla bean ice cream, a dollop of lightly sweetened whipped cream, or a pot of strong black tea for a truly elegant finish. For a brunch table, they shine next to fruit salad or a platter of berries, providing delicious contrast to savory egg dishes or quiches.

Creative Ways to Present

Try serving individual bars in cupcake liners for a picnic-friendly touch, or cut them into bite-sized squares for a dessert buffet. Layer small cubes in parfait glasses with more whipped cream and berries for a show-stopping, deconstructed dessert. However you serve them, Rhubarb Custard Bars always find a way to steal the spotlight.

Make Ahead and Storage

Storing Leftovers

Keep any uneaten Rhubarb Custard Bars covered tightly and refrigerated. They’ll stay fresh and tasty for up to 4 days. The crust will soften slightly over time, but the creamy, tangy filling only gets more delicious as those flavors mingle.

Freezing

If you’d like to make Rhubarb Custard Bars ahead or save some for later, freeze them without the cream cheese topping. Lay them flat in a single layer, then once solid, stack them with parchment paper in an airtight container. Thaw in the refrigerator overnight, then add the freshly whipped topping before serving.

Reheating

These bars are best enjoyed cold or at room temperature, so you won’t need to reheat them. If you prefer them just slightly warm, set them out for about 15 minutes after removing from the fridge. This softens the crust ever so slightly and makes the flavors bloom.

FAQs

Can I use frozen rhubarb for Rhubarb Custard Bars?

Absolutely! Just thaw the rhubarb completely and drain off any excess liquid before folding it into the filling. This helps keep your custard firm and avoids any watery texture.

What’s the best way to slice the bars cleanly?

Let the bars chill for at least one hour before slicing. Use a sharp knife, wiping it clean between cuts for neat, bakery-style squares that really show off the layers.

Can I make these gluten-free?

Yes, you can substitute an all-purpose gluten-free flour blend for the regular flour in both the crust and filling. Just be sure your blend contains xanthan gum or another binder for best results.

How do I know when the custard is set?

The custard will be set when the center is just slightly wobbly but not liquid. It will continue to firm as it cools—if you overbake, it may become rubbery, so keep a close eye in the last minutes!

Do I have to use the cream cheese topping?

The topping is a creamy, tangy finish that perfectly complements the sweet-tart bars, but you can skip it if you want something lighter. A simple dusting of powdered sugar or a dollop of whipped cream is a quick, tasty alternative.

Final Thoughts

I can’t recommend Rhubarb Custard Bars enough—they’re the kind of recipe that feels like a sweet hug from a bygone summer. They’re unpretentious but unforgettable, and perfect for both casual snacking and special occasions. Give them a try and let the balance of tangy, creamy, and buttery goodness sweep you off your feet!

Rhubarb Custard Bars Recipe

★★★★★

5.2 from 6 reviews

Author: Ella
Total Time: 1 hour 45 minutes
Yield: 24 bars 1x
Diet: Vegetarian

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Description

These Rhubarb Custard Bars are a delightful treat with a buttery crust, a creamy rhubarb filling, and a luscious cream cheese topping. Perfect for showcasing fresh rhubarb!

Instructions

Prepare the Crust: In a bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 13×9-in. baking pan. Bake at 350° for 10 minutes.
Make the Filling: In a separate bowl, combine sugar and flour. Whisk in cream and beaten eggs. Stir in rhubarb. Pour over the pre-baked crust. Bake at 350° until custard is set, about 40-45 minutes. Cool.
Prepare the Topping: Beat cream cheese, sugar, and vanilla until smooth; fold in whipped cream. Spread over the cooled bars. Cover and refrigerate until firm enough to cut, about 1 hour. Cut into bars and store in the refrigerator.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American