Written by Sarah Miller
Rhubarb Custard Bars are one of those treats that somehow manage to look way fancier than they actually are. I get it.
Sometimes, you stare into your fridge, see a bunch of rhubarb (because maybe you got carried away at the farmers market — been there), and wonder what on earth to do with it. Or perhaps you just want a quick dessert that doesn’t require a million steps and fancy gadgets.
Just like those lemon protein bars I found over at MomTasty, these rhubarb bars save the day, especially when you need something that wows family but doesn’t stress you out. And honestly, if you’re craving something easy, cozy, and just sort of, well, homey? These bars are your new BFF.
If you’re a protein bar fan, maybe check out those lemon protein bars for a little variety too.
Ingredients for Rhubarb Custard Bars
Okay. Let’s cut to the chase. Here’s what you’ll need to scramble together your own batch of these rhubarb custard bars (no complicated stuff here):
- 2 cups all-purpose flour
- 1/4 cup sugar (I like to use plain old white sugar)
- 1 cup cold butter, cubed (don’t panic, just cube it roughly)
- 4 large eggs
- 2 cups additional sugar
- 1/2 cup milk (whole milk is best, but honestly, any kind will do)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3 cups diced fresh rhubarb (if you only have frozen, that’s cool too — just thaw and pat it dry)
No need to get fancy. Most of this stuff sits in most pantries.
Directions to Make Rhubarb Custard Bars
Here’s where it gets fun. I’m not going to feed you some complicated pastry chef instructions. Just the real deal.
First, set your oven to 350 degrees. Then, take a 13×9-in. baking dish and slap some parchment paper in it. It makes cleanup a breeze.
Now, mix 2 cups flour and 1/4 cup sugar together. Toss in your cold butter, and mash it around with a fork (your hands work even better, no shame) until it’s crumbly, sandy bits.
Dump the mix in your dish. Press it down—firm but not Hulk-strong. Bake for about 10-12 minutes, just until it’s barely golden.
While that’s in the oven, beat your eggs. Pour in 2 cups sugar, 1/2 cup milk, 1/4 cup flour, and salt. Whisk until it’s smooth-ish. Fold in the chopped rhubarb.
Pour that filling right on your pre-baked crust. Bake again, about 40-45 minutes, till the center’s just set (a little jiggle is perfect).
Let ‘em cool. If you cut too soon, things get weird and messy. Trust me.
| Tip | Description |
|---|---|
| Cool Completely | Make sure to let your bars cool completely before cutting to avoid a messy situation. |
| Serving Suggestions | These bars are delicious with a sprinkle of powdered sugar or some fresh whipped cream on top. |
| Storage Tips | Store airtight in the fridge for up to 4 days; they can also be frozen for longer storage. |
| Experiment with Flavors | Don’t be shy! Try adding different fruits like strawberries or even some coconut flakes for a twist. |
| Gluten-Free Option | Use gluten-free all-purpose flour to adjust the recipe without sacrificing taste. |
Recipe Variations
Here’s where you can play. Rhubarb Custard Bars are stubbornly good as they are, but, hey, rules are meant to be broken.
Maybe swap a cup of rhubarb for fresh strawberries. Half and half works, turns out gorgeous. Or, sprinkle a bit of cinnamon or nutmeg in the custard for a tiny flavor twist. Sometimes, I’ve even tossed in a handful of coconut flakes for a smooth, tropical vibe. And, if you’re out of regular milk, almond milk doesn’t hurt a thing. If you love baking with protein, you might also wanna check those lemon protein bars for another creative treat.
One more: Got extras? Crumble them up for an ice cream topping — don’t knock it until you try it.
How to Store Rhubarb Bars
Once you’ve baked these beauties (and maybe snuck a warm piece), storage is crucial. If you just leave them out, they’ll dry up faster than, well, Minnesota in February.
Personally, I let them cool, then pop them in the fridge in an airtight container. They’ll last about 4 days, though they rarely survive that long in my house. You can freeze them if you wanna make a big batch ahead of time. Wrap ‘em up tight in plastic wrap and foil. Just thaw in the fridge when you’re feeling snacky — taste is barely different, promise.
No need to store at room temp unless you’re eating within a few hours (which is totally relatable). By the way, I store my lemon protein bars the same way — fridge is your friend!
Rhubarb Bars Tips
Okay, a few gotta-know tips from my own trial-and-error (and some disasters).
- Let your bars cool totally before cutting. Warm custard is a mess.
- Try the bars sprinkled with a little powdered sugar for extra pretty.
- For a firmer bar, bake an extra 5 minutes. For softer, lean towards the shorter end.
- Bars pair amazingly with coffee, iced tea, or — not lying — lemon-flavored protein bars for a quirky dessert board.
Common Questions
Do I have to peel rhubarb?
Nope. Just wash it well and dice. The peel softens in the bake.
Can I use frozen rhubarb?
Absolutely. Thaw first, drain off liquid, then use like fresh.
Why did my custard not set?
Probably needed more baking time, or your eggs were small. Give it a few extra minutes — don’t stress.
Is there a gluten-free version?
Sure! Substitute cup-for-cup gluten-free flour, but texture might change a bit.
What can I serve with these bars?
Try fresh berries, whipped cream, or honestly just eat them straight from the pan (no judgment here).
Bake ’Em and Brag About It!
There you have it — all my best secrets, a couple “oops” moments, and plenty of reasons to love these rhubarb custard bars. Trust me, they come together way easier than people expect. If you want more inspiration, I highly recommend checking Easy Rhubarb Custard Bars – Stephanie’s Dish or this spot for more great Rhubarb Custard Bars ideas. These are the kind of bars that get ooohs and aaahs and disappear fast at potlucks. Don’t be afraid to experiment (or to grab a second piece). Just, you know, save at least one for yourself!
Rhubarb Custard Bars
Ingredients
For the crust
- 2 cups all-purpose flour Plus extra for dusting
- 1/4 cup sugar Plain white sugar
- 1 cup cold butter, cubed Cube it roughly
For the filling
- 4 large eggs
- 2 cups additional sugar
- 1/2 cup milk Whole milk is best
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3 cups diced fresh rhubarb Frozen can be used if thawed and dried
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a 13×9-in. baking dish with parchment paper.
- In a mixing bowl, combine 2 cups of flour and 1/4 cup of sugar.
- Add the cubed cold butter and mix until crumbly.
- Press the mixture firmly into the bottom of the baking dish.
- Bake the crust for about 10-12 minutes until barely golden.
Filling
- In a separate bowl, beat the eggs.
- Add in 2 cups of sugar, 1/2 cup of milk, 1/4 cup of flour, and salt, whisking until smooth.
- Fold in the diced rhubarb.
- Pour the filling over the pre-baked crust.
- Bake again for 40-45 minutes until the center is set with a slight jiggle.
Cooling
- Let the bars cool completely before cutting to avoid a mess.