Print

Top Rhubarb Desserts: From Custard Bars to Classic Rhubarb Pies

Print Recipe

These Simple Rhubarb Custard Bars feature a buttery shortbread crust topped by a layer of vibrant, sugar-kissed rhubarb and finished with a smooth, vanilla-infused custard. Baked until the edges of the custard are set but still slightly wobbly at the center, then chilled for pristine slices, they strike the perfect balance between tangy fruit and creamy richness. Ideal for spring gatherings or an elegant dessert platter, these bars showcase the best of seasonal rhubarb.

Ingredients

Scale

For the crust:

  • 1 ¼ cups (155 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ¼ teaspoon salt
  • ½ cup (113 g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1–2 tablespoons ice water

For the rhubarb layer:

  • 3 cups (about 360 g) rhubarb, trimmed and chopped into ½-inch pieces
  • ½ cup (100 g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon lemon juice

For the custard topping:

  • 3 large eggs
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon vanilla extract

½ cup (120 ml) heavy cream

Instructions

Prepare the crust by whisking together flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the egg yolk, then add just enough ice water for the dough to come together. Press the dough into the bottom of an 8×8-inch (20×20 cm) baking pan lined with parchment, creating an even layer. Chill while you prepare the filling.

Preheat the oven to 350 °F (175 °C). In a bowl, toss the chopped rhubarb with sugar, cornstarch, lemon zest, and lemon juice until evenly coated. Spread the rhubarb mixture over the chilled crust in an even layer.

In a separate bowl, whisk together the eggs, sugar, and vanilla until pale and slightly thickened. Gradually whisk in the heavy cream until smooth. Carefully pour the custard over the rhubarb layer, letting it settle into any gaps.

Bake for about 40–45 minutes, until the custard is set around the edges but still quivers slightly in the center. If the top begins to brown too much, tent loosely with foil for the last 10 minutes. Remove from the oven and let cool completely in the pan on a wire rack. Once cool, refrigerate for at least 2 hours to firm up fully.

Use the parchment overhang to lift the bars from the pan. Slice into 16 squares and serve chilled or at room temperature, optionally dusted with a pinch of powdered sugar.

 

Notes

  • Chill the crust: Refrigerate your pressed crust while preparing the filling to prevent sinking.

  • Even pieces: Cut rhubarb uniformly (½ in) to ensure consistent cooking.

  • Custard jiggle: Remove from the oven when the center still quivers; carryover heat will finish setting.

  • Prevent over-browning: Tent loosely with foil if the top darkens too quickly.

  • Make-ahead: Bars can be refrigerated up to 48 hours in an airtight container—bring to room temperature before serving for best flavor.

Find it online: https://claradelish.com/top-rhubarb-desserts-from-custard-bars-to-classic-rhubarb-pies/