Sweet and Tangy Rhubarb Custard Bars

If you’re looking for a bright, refreshing dessert with the perfect balance of sweet and tangy flavors, these Sweet and Tangy Rhubarb Custard Bars are exactly what you need!
With a buttery crust, creamy custard center, and vibrant rhubarb topping, these bars are sure to become a favorite spring and summer treat.

Ingredients

For the Crust:

2 cups all-purpose flour
1/4 cup granulated sugar
1 cup cold unsalted butter, cut into small cubes

For the Custard Filling:

2 cups granulated sugar
1/4 cup all-purpose flour
4 large eggs
1 teaspoon vanilla extract
4 cups chopped fresh rhubarb

‍ Instructions

1. Prepare the Crust

Preheat your oven to 350°F (175°C).
In a large bowl, mix 2 cups flour and 1/4 cup sugar.
Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Press the mixture evenly into a greased 9×13-inch baking dish.
Bake for 15 minutes or until lightly golden.

2. Make the Custard Filling

While the crust bakes, whisk together 2 cups sugar and 1/4 cup flour in a large bowl.
Beat in the eggs and vanilla extract until smooth.
Gently fold in the chopped rhubarb.

3. Assemble and Bake

Pour the custard mixture over the hot crust.
Return the pan to the oven and bake for 40–45 minutes, or until the custard is set and slightly golden around the edges.

4. Cool and Serve

Allow the bars to cool completely in the pan.
Cut into squares or bars before serving.
Optional: Dust with powdered sugar for an extra touch of sweetness!

Tips for Perfect Rhubarb Custard Bars

Use fresh rhubarb for the best texture and flavor.
Chop the rhubarb finely to ensure even baking and a smooth custard.
Cool completely before slicing to get clean, neat bars.

Discover more rhubarb dessert ideas and tips at Taste of Home and Delish.

️ Storage Instructions

Store leftovers covered in the refrigerator for up to 4 days.
These bars taste even better the next day after chilling!

Variations

Strawberry Rhubarb Version: Add 1 cup chopped strawberries for a sweeter twist.
Cinnamon Touch: Add 1 teaspoon ground cinnamon to the custard mixture.
Gluten-Free Option: Use a gluten-free flour blend for the crust and filling.

❓ Frequently Asked Questions

Can I use frozen rhubarb?
Yes! Just thaw and drain it well before using to prevent excess moisture.

Can I make these bars ahead of time?
Absolutely. These bars are even better after sitting for a few hours or overnight.

Do I need to peel rhubarb before using it?
No, just trim the ends and chop. The skin is tender and edible.

Final Thoughts

These Sweet and Tangy Rhubarb Custard Bars deliver a delicious combination of buttery crust, creamy custard, and tart rhubarb flavor that will brighten up any occasion.
Perfect for spring brunches, potlucks, or whenever you crave a sweet-tart dessert, this recipe is easy, nostalgic, and incredibly satisfying.

For more details, visit the full recipe

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