How do I keep rhubarb custard bars from getting soggy?

Make sure the crust is pre-baked until lightly golden before adding the custard. Let the bars cool completely before cutting, and store them in the fridge in a well-sealed container. Avoid covering them while still warm, which traps steam.

Can I use frozen rhubarb for rhubarb custard bars?

Absolutely. Just be sure to thaw and drain it well first. Frozen rhubarb releases more moisture, which can affect the custard setting. For best results, toss it in a tablespoon of flour before mixing it in.

What’s the best way to serve rhubarb custard bars?

Serve chilled or at room temperature. A light dusting of powdered sugar adds a nice touch. For a fancier presentation, cut into diamonds and pair with whipped cream or berry compote.

Can I reduce the sugar in rhubarb custard bars?

Yes, but not by too much. The sugar balances rhubarb’s natural tartness and helps set the custard. Reducing it by 10–15% still yields a delicious result.

Rhubarb Custard Bars: A Sweet-Tart Classic You'll Love

Name: Rhubarb Custard Bars: A Sweet-Tart Classic You'll Love
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 cup cold butter, cubed; 3 large eggs; 2 cups granulated sugar; 1/2 cup all-purpose flour; 1/2 tsp salt; 1 cup heavy cream; 5 cups rhubarb, diced

Description

These rhubarb custard bars are creamy, tart, and set on a buttery shortbread crust—perfect for spring and summer baking.

Ingredients

Scale

2 cups all-purpose flour

1/4 cup granulated sugar

1 cup cold butter, cubed

3 large eggs

2 cups granulated sugar

1/2 cup all-purpose flour

1/2 tsp salt

1 cup heavy cream

5 cups rhubarb, diced

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.

2. Mix 2 cups flour and 1/4 cup sugar; cut in butter until crumbly. Press into pan.

3. Bake crust for 15 minutes until lightly golden.

4. In a separate bowl, whisk eggs, 2 cups sugar, 1/2 cup flour, salt, and cream.

5. Fold in diced rhubarb.

6. Pour filling over hot crust and return to oven.

7. Bake for 40–45 minutes until custard is set.

8. Cool completely before cutting. Chill for firmer texture.

Notes

For frozen rhubarb: thaw and drain well.

Top with powdered sugar before serving.

Store chilled up to 5 days.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 320
Sugar: 28g
Sodium: 110mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg

Keywords: rhubarb custard bars, rhubarb dessert, summer baking