Every spring, as rhubarb pushed its way up through the thawing soil in my grandmother’s garden, I knew something sweet was coming. She would dust off her old recipe box, pull out the handwritten card marked “Rhubarb Custard Bars,” and begin what felt like a sacred tradition. These bars, tangy and creamy with a buttery base, were always the first treat we made to welcome spring. And now, I’m honored to share that tradition with you.
Whether you’re looking for a refreshing dessert to bring to Easter brunch, a picnic staple, or simply want to celebrate rhubarb season, these Rhubarb Custard Bars are a classic.
Table of Contents
Why You’ll Love This Recipe
- Perfect balance of tart and sweet
- Simple pantry ingredients
- A great make-ahead dessert for entertaining
- Nostalgic, cozy, and full of spring flavor
Ingredients
For the Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
For the Filling:
- 4 large eggs
- 2 cups granulated sugar
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 3 cups chopped fresh rhubarb (about 1/2-inch pieces)
For the Topping (optional but heavenly):
- 1 cup heavy cream
- 1 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions For Rhubarb Custard Bars
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper for easy lifting later.
Step 2: Make the Crust
- In a large bowl, mix the softened butter, flour, sugar, and salt until crumbly.
- Press the mixture evenly into the bottom of your prepared pan.
- Bake for 15 minutes, or until lightly golden. Let it cool slightly.
Step 3: Prepare the Custard Filling
- In another bowl, whisk together the eggs, sugar, flour, and salt until smooth.
- Gently fold in the chopped rhubarb.
- Pour the mixture over the warm crust.
Step 4: Bake
Return the pan to the oven and bake for 40–45 minutes, or until the custard is set and slightly golden on top. A toothpick inserted should come out clean.
Step 5: Cool and Chill
Let the bars cool to room temperature, then refrigerate for at least 2 hours. This helps the custard set perfectly.
Step 6: Prepare Whipped Topping (Optional)
Whip the cream, powdered sugar, and vanilla together until soft peaks form. Serve a dollop on each bar just before serving.
Tips for the Best Rhubarb Custard Bars
- Use fresh rhubarb: Bright red stalks give the most flavor and color.
- Don’t skip the chilling: This step is essential for clean, creamy slices.
- Make ahead: These bars store beautifully in the fridge for up to 5 days.
- Gluten-free? Substitute a 1-to-1 gluten-free flour blend for the crust and custard.
Variations to Try
- Add strawberries: Replace 1 cup of rhubarb with chopped strawberries.
- Coconut crust: Add 1/2 cup shredded coconut to the crust for a tropical twist.
- Lemon zest: Stir a teaspoon of zest into the custard for added brightness.
Pairing Suggestions
These bars go wonderfully with:
- A cup of Earl Grey tea
- A scoop of vanilla bean ice cream
- Light sparkling rosé for a grown-up spring treat
Storing & Freezing
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezing: Freeze individual bars between parchment layers for up to 2 months. Thaw in the fridge before serving.
Nutritional Info (per serving)
- Calories: ~310 kcal
- Carbohydrates: 40g
- Sugar: 25g
- Fat: 15g
- Protein: 4g
(Estimates only)
The Tradition Behind the Taste
In our family, rhubarb meant more than pie—it meant custard bars. My grandmother used to say rhubarb was “spring’s way of waking up your tongue.” I still remember the feel of her cracked Pyrex mixing bowl, the smell of the warm custard cooling on the windowsill, and how the tart fruit danced with sugar to create something unforgettable. This recipe is more than dessert—it’s memory baked into every square.
Common Questions
Can I use frozen rhubarb?
Yes, but thaw it first and drain excess liquid to prevent sogginess.
Can I double the recipe?
Yes! Use a larger baking sheet (half-sheet pan) and adjust baking time slightly.
Is it okay to skip the whipped cream?
Absolutely—these bars stand on their own, but the cream adds a rich finishing touch.
Grandma’s Rhubarb Custard Bars
Make these nostalgic rhubarb custard bars and enjoy a creamy, tangy spring dessert just like grandma used to make.
- Mixing Bowl
- 9×13 Baking Pan
- Whisk
- 1 cup unsalted butter (softened)
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 4 large eggs
- 2 cups granulated sugar
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 3 cups chopped rhubarb (fresh)
- 1 cup heavy cream (optional)
- 1 tbsp powdered sugar (optional)
- 1/2 tsp vanilla extract (optional)
Preheat oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
Mix butter, flour, sugar, and salt for crust until crumbly. Press into pan and bake for 15 minutes.
Whisk eggs, sugar, flour, and salt for custard. Fold in rhubarb and pour over crust.
Bake for 40–45 minutes until custard is set and golden. Cool completely.
Chill in the refrigerator for at least 2 hours before slicing.
Optional: Whip cream, sugar, and vanilla until soft peaks form. Serve with bars.
For best results, use fresh rhubarb and allow proper chilling time before serving.
Final Thoughts
If you’re searching for the perfect spring dessert, these Rhubarb Custard Bars bring together sweet nostalgia, fresh seasonal flavor, and just the right touch of tang. Whether you’re continuing an old family tradition or starting a new one, this recipe is sure to become a favorite.
Make them once, and I promise—you’ll crave them every spring.
Looking for More Fruit Bars and Spring Bakes?
- Craving a vibrant, nutty combo? Try the Blackberry Pistachio Dream Bars—a stunning dessert with tangy berries and crunchy pistachios.
- Love custard and tangy fruit? Don’t miss the refreshing No Bake Banana Pudding Cheesecake for a chilled creamy twist.
- For another seasonal dessert that pairs wonderfully with rhubarb, try the Carrot Cake Bars—perfect for brunch or Easter.
- Hosting brunch? Pair your rhubarb bars with something savory like the Easy Frittata Recipe or the hearty Breakfast Enchiladas Summer Recipe.
- Add a cookie tray companion with Spring Blossom Cookies—colorful, soft, and great for spring gifting.
- And for a smooth, creamy dessert with a torch-kissed finish, explore Vanilla Crème Brûlée Cheesecake Cupcakes.
