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These Rhubarb Custard Bars are the perfect spring party dessert! It’s the perfect combination of shortbread crust, custard, rhubarb and cream cheese frosting that everyone will love.
*Originally published 6/2011. Updated 4/2024*
Hi Friends!
If you’re looking for a delicious way to use up some of the beautiful rhubarb that you might see in the garden or on grocery store shelves during the spring and early summer months, these Rhubarb Custard Bars are worth a try!
I first published this recipe way back in 2011 because it’s one of my dad’s very favorite desserts. When I saw some rhubarb at the store the other day, I decided it was high time to make a batch and show you all just how easy and delicious they are.
How To Make Rhubarb Custard Bars with Cream Cheese Frosting
These bars have 3 layers but each one is super easy to put together.
To make the shortbread crust, just mix together some flour and sugar and then cut in cold butter until you have a crumbly mixture. Press it into the bottom of a pan and stick it in the oven. It will look super dry and crumbly but will come together in the oven as the butter melts.
While the crust is cooking, mix together the custard. Simply whisk together a little flour, eggs, milk and sugar. Then stir in the sliced rhubarb. Pour the mixture over the crust when it’s done baking and stick it back in the oven.
Once the bars have cooked and cooled to room temperature, it’s time to make the frosting. Use an electric mixer to mix some cream cheese, cool whip and vanilla. Then add powdered sugar until the frosting is sweet enough for you. Spread it over the top of the bars and enjoy!
Best Rhubarb Custard Bars
Here’s how you make them:
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Rhubarb Custard Bars with Shortbread Crust
These Rhubarb Custard Bars are the perfect spring party dessert! It’s the perfect combination of shortbread crust, custard, rhubarb and cream cheese frosting that everyone will love.
- Yield: serves 12
Ingredients
Crust
- 1.5 cups flour
- 1/3 cup sugar
- 8 Tbsp cold butter, cut into small pieces
- 1/4 tsp salt
Filling
- 1/3 cup flour
- 1 cup sugar
- 1.5 cups milk
- 3 large eggs
- 5 cups sliced rhubarb (fresh or frozen)
Frosting
- 8 oz cream cheese, room temp
- 1/2 tsp vanilla extract
- 1 cup cool whip, thawed
- 1/2 – 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- Combine 1.5 cups flour, 1/3 cup sugar, and salt in a bowl. Add cold, cubed butter and use a pastry blender to cut butter in until mixture is crumbly.
- Press mixture evenly into a 9×13 pan lined with parchment paper. Mixture will be very dry and crumbly.
- Bake for 15 minutes.
- Meanwhile, combine 1/3 cup flour, 1 cup sugar, milk and eggs in a bowl and whisk until well combined.
- Stir in rhubarb.
- When the crust is done baking, pour rhubarb mixture over crust and bake 40-45 minutes or until set.
- Cool to room temperature.
- To make the frosting, combine cream cheese, vanilla and cool whip. Beat with an electric mixture until smooth.
- Add powdered sugar, tasting as you add until desired sweetness is reached.
- Spread topping over bars once they’re cooled. Cut and serve.
- Store in the fridge.
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Old Fashioned Rhubarb Custard Bars FAQs
What makes rhubarb a good choice for custard bars?
In case you’re not familiar, rhubarb is often described as red celery. It grows in stalks similar to celery and has leafy greens at the top. In it’s raw form, rhubarb is quite tart. It lends itself well to baking because it can be added to sweet desserts for a bit of a contrasting flavor for a nice balance of tart and sweet. It also holds up well when baked and maintains its shape.
Can frozen rhubarb be used in this recipe and if so, how does it affect the cooking process?
Yes! You are welcome to use frozen sliced rhubarb. No need to thaw ahead of time, just use as directed in the recipe.
What are some alternative crust options for these rhubarb custard bars?
You could make these with a graham cracker crust if you wanted to or try something a little different like a gingersnap crust.
How can you tell when the rhubarb custard bars are perfectly cooked?
When the bars are done, the custard should be set. The outside should be firm and slightly jiggly in the middle.
Can the sugar in the recipe be substituted with a healthier alternative?
You can play around with cutting back the sugar in this recipe if you want to. Try cutting back to 2/3 or 3/4 cup in the custard part or cutting back on the amount added to the frosting.
How do you store rhubarb custard bars? What the best way to store them?
Since these bars have a cream cheese frosting, they need to be stored in the refrigerator. I usually just cut and store in a glass container with a lid.
Is it possible to make a gluten-free version of these bars?
Yes! Just use a 1:1 gluten-free flour blend (I like King Arthur Measure for Measure) in place of the flour to make these bars gluten-free.
Can other fruits be combined with rhubarb for a different flavor profile in these bars?
You could try. Some fruits like strawberries and raspberries that would mix well with rhubarb tend to have a higher water content and may affect the set of the custard.
What are some serving suggestions or garnish ideas for rhubarb custard bars?
You could garnish these with fresh fruit like raspberries or sliced strawberries, make a rhubarb sauce to drizzle over the top or make little reddiwhip flowers to garnish.
Rhubarb Custard Shortbread Bars
Rhubarb Dessert Recipes
Have more rhubarb you need to use up? Try one of these recipes:
Easy Dessert Recipes
Need more dessert ideas? Here are a few we love:
- Mini Lemon Cheesecakes
- Easy Peanut Butter S’mores Bars
- Healthy Fruit Crisp
- Blackberry Crumble Bars
- Vanilla Cake Parfaits
- Small Batch Raspberry Lemon Bars
Enjoy!
–Lindsay–
