These Rhubarb Custard Bars are like the season itself—bright, tender, and just the right amount of tart. Inspired by countryside baking traditions and French pâtisserie textures, they blend rustic roots with refined results in a way that feels effortlessly elegant.
The contrast of tangy rhubarb and silky custard is pure culinary harmony, layered over a buttery shortbread crust. It tastes just as good as our other rhubarb dessert favorites like Rhubarb Crisp and Rhubarb Oat Bars—maybe even better if you’re craving that custard comfort.
Each bite offers a sensory snapshot of spring mornings and open kitchen windows, where nostalgia meets a hint of innovation. If you’ve never baked with rhubarb before, this is the perfect starting point—simple, stunning, and unforgettable.
What’s So Great About This Dish?
- The flavor? Bright, creamy, and absolutely joyful—like biting into sunshine with a flaky crust.
- I first made these bars when rhubarb was growing wild in a neighbor’s garden—since then, I’ve returned to this recipe every spring like clockwork.
- They fit so easily into my baking routine—no need for fancy tools or complicated steps, just honest ingredients and a little patience.
- I’ve tried swapping the crust for graham crackers or adding lemon zest to the custard—each variation has its own charm, and none of them miss.
- I was surprised at how well these keep in the fridge—great for impromptu guests or a weekday treat that tastes like it belongs in a bakery window.
Rhubarb Custard Bars Recipe
These rhubarb custard bars feature a buttery shortbread crust, a tangy-sweet rhubarb custard center, and a luscious whipped cream cheese topping. Each bite delivers a creamy, tart, and slightly crisp contrast—perfect for spring gatherings or anytime you crave a vibrant, old-fashioned dessert with a refreshing twist.
Equipment
- Mixing bowls
- Whisk
- Pastry cutter or forks
- Measuring cups and spoons
- 9×13-inch baking dish
- Oven
- Electric mixer or hand mixer
- Rubber spatula
Ingredients
- 1 cup cold butter cut into cubes
- 5 cups finely chopped rhubarb
- 1 container frozen whipped topping such as Cool Whip, thawed
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- 1 package cream cheese softened
- 2 ¾ cups white sugar divided
- 1 cup heavy whipping cream
- 3 eggs
- 7 tbsp all-purpose flour
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine 2 cups flour and 1/4 cup sugar.
- Cut in butter using a pastry cutter or forks until the mixture resembles coarse crumbs.
- Press mixture into a 9×13-inch baking dish to form the crust.
- Bake the crust for about 10 minutes, or until lightly browned.
- In another bowl, stir together 2 cups sugar and 7 tablespoons flour.
- Whisk in heavy whipping cream and eggs until the mixture is smooth.
- Evenly spread chopped rhubarb over the warm crust.
- Pour the egg mixture over the rhubarb layer.
- Bake again for about 45 minutes, or until the custard is set ander it cool.
- In a separate bowl, beat together cream cheese, remaining 1/2 cup sugar, and vanilla extract until smooth and creamy.
- Fold in the whipped topping gently until combined.
- Spread the cream cheese mixture over the cooled rhubarb custard layer.
- Refrigerate until chilled and ready to serve.
Notes
- Fresh rhubarb works best, but frozen rhubarb can be used if it’s well-drained to avoid watering down the custard.
- For cleaner cuts, use a hot, clean knife and wipe it between slices.
- Make sure the custard layer is fully set in the center before removing from the oven; it should jiggle slightly but not slosh.
| Calories | 251kcal |
| Carbohydrates | 29g |
| Fiber | 1g |
| Fat | 14g |
| Protein | 3g |
| Cholesterol | 54g |
Tips To Ease Your Job!
- Prep in Stages: Make the crust and custard the night before, then add the topping the next day. Breaking it into steps makes it feel like less work.
- Use a Food Processor: For quick crust prep, pulse the flour, sugar, and butter in a food processor until crumbly. It’s faster and less messy than using a pastry cutter.
- Line the Pan with Parchment: Lining the baking dish with parchment paper (leave some overhang) makes it easier to lift the whole dessert out and slice cleanly.
- Chop Rhubarb Evenly: Cut rhubarb into uniform pieces so it cooks evenly and gives every bite the same sweet-tart balance.
- Don’t Rush Cooling: Allow the bars to cool completely before spreading the topping—warm bars can cause the cream cheese layer to melt and slide.
