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Rhubarb Custard Bars

Rhubarb custard bars with a buttery shortbread crust and a creamy yellow custard layer loaded with finely diced pink rhubarb. Baked until lightly golden and chilled for clean, sliceable spring bars.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 2.25 cup all-purpose flour
  • 0.5 cup sugar
  • 1 lb butter, cold and cubed Cold butter helps create a crumbly shortbread crust.
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
  • 0.25 cup powdered sugar for dusting Dust just before serving for best appearance.

Equipment

  • 1 sheet pan
  • 1 9x13-inch pan
  • 1 oven

Method
 

Prep and bake the crust
  1. Preheat the oven to 350°F and line a 9x13-inch pan with parchment paper, leaving overhang for easy lifting.
  2. Mix the flour and sugar, then cut in the cold butter until the mixture looks crumbly and no large butter pieces remain.
  3. Press the crumb mixture firmly into the bottom of the lined pan to form an even crust layer.
  4. Bake the crust for 15 minutes, until lightly golden, then remove it from the oven.
Make and bake the custard bars
  1. Whisk together the sugar, flour, salt, and beaten eggs until smooth and fully combined.
  2. Fold the finely diced rhubarb into the custard mixture so the pieces are evenly distributed.
  3. Pour the custard mixture over the hot crust and spread gently to an even layer.
  4. Return to the oven and bake for 35-40 minutes, until the custard is set and lightly golden on top.
Chill, cut, and serve
  1. Cool the bars completely in the pan to room temperature before chilling.
  2. Refrigerate for at least 3 hours before cutting into bars.
  3. Dust the bars with powdered sugar right before serving and slice cleanly.

Notes

For the cleanest slices, chill the bars until fully firm (at least 3 hours, ideally overnight). Store covered in the refrigerator for up to 4 days; freezing is not recommended because the custard texture can soften. If you want a lower-sugar option, use a 1:1 baking sugar substitute for the crust and custard, and expect a slightly softer set.