Sweet Tangy Rhubarb Dessert

This rhubarb custard bar recipe transforms humble garden stalks into an irresistible dessert that balances tangy and sweet flavors perfectly. Every spring when rhubarb appears at farmers markets, I rush to make these bars that bring together a buttery shortbread crust with a silky custard filling studded with ruby red rhubarb.

I discovered this recipe during my first year with an overproductive rhubarb plant in the garden. After experimenting with several desserts, these bars quickly became the family favorite that everyone requests when rhubarb season arrives.

Ingredients

• All purpose flour: Creates a tender shortbread base and helps thicken the custard filling
• Cold butter: Cubed for the perfect crumbly crust texture when cut into the flour
• Granulated sugar: Balances the natural tartness of rhubarb without overwhelming it
• Fresh eggs: Bind the custard filling and provide richness
• Heavy cream: Creates silky smooth custard with luxurious mouthfeel
• Fresh rhubarb stalks: For bright color and signature tangy flavor
• Salt: Enhances all flavors and balances sweetness

Step-by-Step Instructions

Prepare the Shortbread Base:

Combine flour and sugar in a large bowl then incorporate the cold butter until the mixture resembles coarse crumbs. Work quickly with your fingers or a pastry cutter to prevent the butter from warming too much. Press this mixture firmly and evenly into your prepared baking dish to create a solid foundation for the custard.

Partially Bake the Crust:

Bake the crust for exactly 10 minutes at 350°F. This initial bake sets the crust but leaves it slightly underdone so it won't overbake when returned to the oven with the filling. The crust should look dry on top but not yet golden.

Create the Custard Filling:

Whisk eggs, sugar, flour, salt and heavy cream until completely smooth with no lumps. The flour in this mixture acts as a thickening agent that helps the custard set properly. Make sure your eggs are at room temperature for the smoothest blend.

Incorporate the Rhubarb:

Gently fold diced rhubarb into the custard mixture. Use fresh stalks cut into small uniform pieces about half an inch in size for even cooking and distribution throughout the bars. The rhubarb will release its distinctive tart flavor as it bakes.

Bake to Perfection:

Pour the rhubarb custard mixture over the warm crust and return to the oven. Bake for 40 to 45 minutes until the custard is just set in the center with a slight wobble. The top should be lightly golden but not browned. Be patient and resist the urge to open the oven frequently.

Cool Completely:

Allow the bars to cool completely at room temperature before cutting. This cooling period is essential for the custard to fully set and develop its flavor. For cleanest cuts, refrigerate for at least one hour after cooling before slicing.

Pin it

My grandmother taught me the secret to these bars is not rushing the process. She would always say the patient baker gets the reward of perfect texture. I remember her collecting rhubarb from her garden with me as a child, explaining how something so tart could transform into something so wonderful with just a few simple ingredients.

Seasonal Variations

Rhubarb custard bars shine with spring rhubarb, but you can enjoy this dessert year round with some thoughtful adaptations. In summer, replace one cup of rhubarb with fresh strawberries for a classic flavor pairing. Fall brings the opportunity to add warming spices like cinnamon or nutmeg to the custard base. Winter versions work beautifully with frozen rhubarb thawed and well drained before use.

Storage and Freezing

These bars keep beautifully in the refrigerator for up to five days, tightly covered with plastic wrap. The flavor actually improves after the first day as the rhubarb infuses the custard more deeply. For longer storage, these bars freeze exceptionally well. Cut into individual portions, place on a baking sheet to freeze solid, then transfer to airtight containers with parchment between layers. Frozen bars will keep for three months. Thaw overnight in the refrigerator before serving.

Pin it

Troubleshooting Tips

Achieving the perfect rhubarb custard bar might take practice. If your custard seems too loose after baking, you likely need to extend the baking time by five minute increments. A slight jiggle in the center is normal, but the edges should be set. For a crust that crumbles too easily, the butter might have been too warm when incorporated. Always start with very cold butter and handle minimally. If your rhubarb releases too much liquid during baking, toss it with a tablespoon of additional flour before adding to the custard mixture.

Frequently Asked Questions

→ How do I ensure the crust stays crisp?

Pre-bake the crust for 10 minutes before adding the custard to maintain a crisp texture under the filling.

→ Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb. Ensure it’s thawed and drained before adding it to the custard mixture.

→ How do I know when the bars are fully baked?

Check that the custard is set and the top is lightly golden. A slight jiggle in the center is fine; it will firm up as it cools.

→ How should I store rhubarb custard bars?

Store the bars in an airtight container in the refrigerator for up to four days to maintain freshness and texture.

→ Can I add other fruits to this dessert?

Absolutely! Adding strawberries or raspberries complements the tangy rhubarb beautifully for a tasty twist.