Go Back
Delicious Rhubarb Custard Bars with a creamy vanilla custard layer

Rhubarb and Vanilla Custard Bars

A delightful dessert with a creamy custard filling and tangy rhubarb, perfect for brunch or as an afternoon treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 9 pieces
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 large egg
For the filling
  • 2 cups rhubarb chopped, frozen rhubarb can be used if thawed and drained
  • 1/2 cup granulated sugar for filling
  • 3 large eggs for filling
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream substitutes like half-and-half are available
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt for filling

Method
 

Crust Preparation
  1. Preheat your oven to 350°F (175°C). Prepare an 8-inch square baking dish by greasing it lightly or lining it with parchment paper.
  2. In a mixing bowl, combine 1 cup flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt.
  3. Add the softened butter and one egg to the dry ingredients. Mix until the dough comes together, creating a smooth texture.
  4. Press the crust mixture into the bottom of the prepared baking dish evenly. Bake for about 15 minutes until lightly golden. Remove from the oven and let it cool slightly.
Filling Preparation
  1. While the crust is cooling, prepare the filling. In a medium bowl, whisk together 1/2 cup sugar, 3 large eggs, 1 teaspoon vanilla extract, and 1 cup heavy cream until well combined.
  2. Add the 1 tablespoon cornstarch and 1/4 teaspoon salt to the mixture, whisking until smooth. Finally, fold in the 2 cups of rhubarb until evenly distributed.
Assembly and Baking
  1. Pour the rhubarb custard filling over the pre-baked crust.
  2. Bake in the oven for 30-35 minutes until the custard is set and a slight jiggle remains in the center.
  3. Allow to cool completely in the pan before transferring to the refrigerator to chill for at least 2 hours. Cut into bars and serve.

Notes

These bars can be served chilled, and a light dusting of powdered sugar on top enhances their presentation. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Store leftover bars in an airtight container in the refrigerator for up to 3-4 days or freeze for up to a month.
QR Code linking back to recipe