Rhubarb Custard Bars
Crunchy cookie like crust with a light custard filling topped off with rhubarb. These Rhubarb Custard Bars taste amazing! The crust and custard are just the right amount of sweetness to compliment the tartness of the rhubarb. If you love rhubarb, as I do, wait until you taste this! I used my home grown rhubarb for this recipe.
Spray a 9 x 13 baking dish with cooking spray.
Make the crust: Combine the sugar and flour.
Add the butter and cut the butter in with a pastry blender or fork.
Cut it in until the butter is the size of very small peas.
Pour the mixture into the prepared pan.
Using your hands press down the mixture evenly forming a crust.
Bake at 350 degrees for 10-12 minutes.
While the crust is baking, make the custard filling.
In a large mixing bowl, combine sugar, flour and salt.
In a small bowl, using a fork, whisk the eggs.
Add the eggs to the sugar mixture.
Stir until combined.
Add the vanilla and the
rhubarb stirring well after each addition.
Pour the mixture evenly on top of the partially baked crust.
Bake in an 350 degree oven for 30-35 minutes.
Serve warm or cold.
Once slightly cool, cover and store in the refrigerator.
Rhubarb Custard Bars
- 1-1/4 cup all purpose flour
- 1/2 cup sugar
- 1/2 cup butter, 1 stick (room temperature)
- 1 cup sugar
- 1/4 tsp salt
- 2 tbsp. flour
- 4 eggs
- 1 tsp vanilla
- 4-5 cups diced rhubarb
- Preheat oven to 350 degrees.
- Spray an oven safe 9″ x 13″ pan with cooking spray.
- CRUST: Combine the flour and the sugar together. Add the butter and cut the butter into the flour mixture with a pastry blender or a fork cutting until the butter is the size of small peas.
- Pour the mixture evenly into the prepared baking pan. Using your hands press down on the mixture making the crust.
- Bake for 10-12 minutes.
- FILLING: While the crust is baking, make the custard filling. In a large bowl, combine the sugar, flour and salt.
- In a small bowl, using a fork, whisk the eggs and add them to the sugar mixture. Stir until combined
- Add the vanilla and rhubarb stirring after each addition.
- Pour the mixture into the partially baked crust.
- Bake for 30-35 minutes.
- Serve warm or cold.
- Store leftovers in the refrigerator covered.
This sounds delicious! Always looking for rhubarb recipes. By the way is that plate a Currier and Ives? It looks like my set. Thank you for the recipe!
Thank you it was the first time I made this and it was soooo good! Yes it is a Currier & Ives…good eye!!
I love my Currier and Ives set. And this recipe!
Thank you! Let me know if you make it and what you think!
I love rhubarb. This makes a nice change from the usual rhubarb crumble I make 🙂
Yes it does and it was very easy to make!
I love seeing what recipes you post next. They look good.
Thank you so much! I have so much fun experimenting!
I like the crust and the custard. I wonder if I could use fruit other than rhubarb?
You could but keep in mind rhubarb is very tart so you may want to use less sugar or substitute with another tart fruit.
Thanks for the advice.
This is so great. Reminds me of my grandma in Iowa. She always had rhubarb. Lovely post.
I love that it reminds you of your grandmother! Thank you Jessica!
My late mom would have loved this – she used to make up strawberry rhubarb pie and even stewed strawberries and rhubarb together to have on toast or over ice cream. My grandmother had a huge rhubarb garden in the corner of her yard. When I was young, she’d take me out in the yard with her big knife and I’d pick a stalk, she’d lop it off and come in and wash it, and she’d pour out a small pile of white sugar to dip the stalk in while it was still warm and damp from washing it under the tap. Nice memories – sure made me pucker up from the sour or tangy taste though.
What a beautiful memory! Now I need to give one to my grandkids…lol
Yes, it was a fond memory of mine and I searched for the rhubarb story I wrote about her and here is the link when you get time. My mom loved pies and her favorite was red currant. Neither my grandmother or I were good cooks/bakers – we always said we skipped a generation. Her mom was a great cook/baker and my mom was as well. My older posts were all one paragraph, and a one-word title and in the very beginning no photos … hard on the eyes! https://lindaschaubblog.net/2013/07/05/berries/
Beautiful blog Linda!
Glad you enjoyed it Diane.
Yum, I love rhubarb.
Have you ever had rhubarb sauce?
No I haven’t. Is it a sweet sauce, or a savoury sauce?
It is as sweet as you want it to be. The rhubarb is cooked in a pan on top of the stove with a little water and as much (if any) sugar as you want. It breaks down into a sauce that is amazing warm or cold!
Love your delicious custard bars. Can you please suggest me something else in place of rhubarb here?
Any tart fruit that is good when baked as it will turn soft.
It is really spring 🙂 – When I was in England, I really liked it with custard, at dinner.
Bises – amitiés
Oh yes!!! It is amazing with custard!!!