why make this recipe
Rhubarb Custard Bars mix tart rhubarb with a creamy custard and a buttery shortbread base. They taste bright, smooth, and comforting. You can make them for a family dessert, a picnic, or a simple treat with tea.
introduction
This recipe is easy to follow and uses simple pantry ingredients. It makes a firm base, a soft custard layer, and a tangy rhubarb top with a crumbly finish. For another take on rhubarb bars, check an easy rhubarb bars recipe to compare methods and serving ideas.
how to make Rhubarb Custard Bars
- Make the shortbread base from flour, sugar, baking powder, salt, and cold butter. Press most into the pan and bake until light gold.
- Whisk egg yolks, sugar, and cornstarch, then mix in the milk, cream, and vanilla. No cooking needed — the custard will set in the oven.
- Pour the custard over the pre-baked base. Add sliced rhubarb on top and press gently. Sprinkle the reserved shortbread crumbs over everything.
- Bake until the top is golden and the custard mostly sets with a slight jiggle. Cool, chill well, then slice and dust with icing sugar.
Ingredients :
- 250g All-Purpose Flour (2 cups)
- 100g Sugar (1/2 cup)
- 200g Cold Unsalted Butter (3/4 cup + 2 tbsp)
- 1/2 tsp Baking Powder
- Pinch of Salt
- 4 Large Egg Yolks
- 200g Sugar (1 cup)
- 3 tbsp Cornstarch
- 240ml Whole Milk (1 cup)
- 120ml Heavy Cream (1/2 cup)
- 1 tsp Vanilla Extract
- 300–350g Rhubarb, thinly sliced (2 1/2–3 cups)
- 1 tbsp Sugar
Directions :
- Preheat oven to 175°C (350°F). Line a 23cm (9-inch) square pan with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter and rub it in with your fingertips (or pulse in a food processor) until crumbly.
- Press 2/3 of the mixture firmly into the base of your prepared pan. Bake for 12–15 minutes, until lightly golden.
- Set the remaining 1/3 aside for the crumble.
- In a medium bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Gradually whisk in the milk, cream, and vanilla extract until fully combined and lump-free.
- Set aside — no need to cook it; it will thicken as it bakes.
- Pour the uncooked custard mixture over the pre-baked shortbread base.
- Scatter the sliced rhubarb evenly across the top of the custard and gently press to embed.
- Sprinkle the reserved shortbread mixture over the top as a crumble.
- Bake for 35–40 minutes, until the top is golden and the custard is mostly set with just a slight jiggle in the centre.
- Cool completely, then refrigerate for at least 2 hours (or overnight) before slicing.
- Dust with icing sugar just before serving.
how to serve Rhubarb Custard Bars
Cut into squares after the bars are well chilled. Serve plain or with a small dollop of whipped cream or vanilla ice cream. A light dusting of icing sugar makes them look nice.
how to store Rhubarb Custard Bars
Keep the bars in an airtight container in the refrigerator. They stay good for 3–4 days. You can also freeze them for up to 1 month; thaw in the fridge before serving.
tips to make Rhubarb Custard Bars
- Use cold butter and work quickly for a good shortbread texture.
- Slice rhubarb evenly so it cooks at the same rate.
- Chill fully before slicing to get clean pieces.
- If your rhubarb is very tart, sprinkle a bit more sugar over it before baking.
- Do not overbake; a slight jiggle in the centre means the custard will set as it cools.
variation (if any)
- Add a teaspoon of lemon zest to the custard for extra brightness.
- Swap half the all-purpose flour for oat flour for a nuttier base.
- Use strawberries with rhubarb for a sweeter, fruitier top.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before using to avoid a soggy custard.
Q: Do I need to cook the custard first?
A: No. This recipe uses an uncooked custard that sets in the oven while baking.
Q: Can I make these in a different pan size?
A: You can use a similar volume pan. Adjust baking time slightly if the layer is much thinner or thicker.
Q: Can I use whole eggs instead of yolks?
A: Yolks give a richer custard. Using whole eggs will change the texture and may need slight baking time changes.
Q: How do I get clean slices?
A: Chill well, use a sharp knife, and wipe the blade between cuts for neat slices.
Rhubarb Custard Bars
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious creamy rhubarb custard bars with a buttery shortbread base, perfect for dessert or tea time.
Ingredients
- 250g All-Purpose Flour (2 cups)
- 100g Sugar (1/2 cup)
- 200g Cold Unsalted Butter (3/4 cup + 2 tbsp)
- 1/2 tsp Baking Powder
- Pinch of Salt
- 4 Large Egg Yolks
- 200g Sugar (1 cup)
- 3 tbsp Cornstarch
- 240ml Whole Milk (1 cup)
- 120ml Heavy Cream (1/2 cup)
- 1 tsp Vanilla Extract
- 300–350g Rhubarb, thinly sliced (2 1/2–3 cups)
- 1 tbsp Sugar
Instructions
- Preheat oven to 175°C (350°F). Line a 23cm (9-inch) square pan with parchment paper.
- Combine the flour, sugar, baking powder, and salt in a large bowl. Add the cold butter and rub it in until crumbly.
- Press 2/3 of the mixture into the base of your prepared pan and bake for 12–15 minutes, until lightly golden.
- Set the remaining mixture aside.
- Whisk together the egg yolks, sugar, and cornstarch in a medium bowl until smooth.
- Gradually whisk in the milk, cream, and vanilla until combined and lump-free.
- Pour the uncooked custard mixture over the pre-baked shortbread base.
- Scatter the sliced rhubarb over the custard and gently press to embed.
- Sprinkle the reserved shortbread mixture over the top.
- Bake for 35–40 minutes, until golden and mostly set with a slight jiggle in the center.
- Cool completely, refrigerate for at least 2 hours (or overnight) before slicing.
- Dust with icing sugar before serving.
Notes
Chill completely before slicing for clean pieces. Adjust baking time if using a different pan size.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 12g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
