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Creamy Rhubarb Custard Bars

These Creamy Rhubarb Custard Bars are a delightful combination of a buttery shortbread crust, tangy rhubarb filling, and smooth custard topping. Perfect for a spring dessert or afternoon treat!
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 3 hours 15 minutes
Servings: 9 bars
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup unsalted butter softened
  • 2/3 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
Filling
  • 4 cups fresh rhubarb chopped into 1/2-inch pieces
  • 3/4 cup granulated sugar
  • 3 large eggs room temperature
  • 1 cup heavy cream or full-fat coconut milk for dairy-free option
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8x8 inch pan.
  2. Cream butter and powdered sugar until fluffy. Add vanilla.
  3. Whisk flour and salt. Add to butter mixture until just combined.
  4. Press crust into the prepared pan.
  5. Bake crust for 15-18 minutes until lightly golden. Cool slightly.
  6. Toss rhubarb with granulated sugar. Let sit for 10 minutes.
  7. Whisk eggs until smooth. Add cream, flour, and vanilla. Whisk until creamy.
  8. Spread rhubarb over crust. Pour custard over rhubarb.
  9. Bake for 35-40 minutes until custard is set but slightly wobbly.
  10. Cool completely, then chill for at least 2 hours.
  11. Slice and serve chilled, optionally dusted with powdered sugar.

Notes

For a dairy-free version, use full-fat coconut milk instead of heavy cream.