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Rhubarb Custard Bars

Rhubarb custard bars with a buttery shortbread crust and a creamy yellow custard layer studded with pink rhubarb. Baked until lightly golden, then 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: 310
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 for a crumbly shortbread texture
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
  • 1 powdered sugar for dusting dust just before serving

Equipment

  • 1 sheet pan

Method
 

Prep the pan and bake the crust
  1. Preheat oven to 350°F (175°C) and line a 9x13-inch pan with parchment paper, leaving overhang for lifting later.
  2. Mix all-purpose flour and sugar, then cut in cold butter until crumbly and press evenly into the bottom of the pan.
  3. Bake crust for 15 minutes at 350°F (175°C) until lightly golden, with the edges setting and the surface looking dry.
Make and bake the custard layer
  1. Whisk together sugar, all-purpose flour, salt, and beaten eggs until smooth and pourable.
  2. Fold in finely diced rhubarb until the mixture turns marbled with pink pieces.
  3. Pour the custard mixture over the hot crust and return to the oven.
  4. Bake for 35-40 minutes at 350°F (175°C) until the custard is set and lightly golden, with a slight jiggle in the center.
Cool, chill, and finish
  1. Cool completely at room temperature until fully set and not warm to the touch.
  2. Refrigerate for at least 3 hours to firm up the custard for cleaner slicing.
  3. Cut into bars and dust with powdered sugar just before serving.

Notes

Pro tip: press the crust firmly into a level layer so it holds up under the custard, and cool fully before chilling to prevent soggy spots. Store covered in the refrigerator up to 4 days; freeze bars up to 1 month (wrap tightly) for later thawing. For a lower-sugar swap, use a 1:1 baking sweetener substitute for the sugar in both crust and custard.