marilynpeight
These sweet and tangy Rhubarb Custard Bars are made with a crisp shortbread crust and are so easy to put together! These treats are perfect if you are a fan of rhubarb desserts or just have an abundance of rhubarb and don’t know what to do with it. Our favorite way to enjoy these rhubarb bars is with a scoop of ice cream on top and a sip of hot tea on the side. If you would enjoy more Rhubarb recipes, you may also enjoy Oatmeal Rhubarb Bars with Crumb Topping or Rhubarb Pie with Crumb Topping.
As an Amazon Associate I may earn from qualifying purchases. Follow along for more Amish and Mennonite recipes and feel free to leave a rating and comment in the comment section below!
Rhubarb Custard Bars with Shortbread Crust
Equipment
- 9 by 13 inch baking dish (linked below)
- Mixing bowls (linked below)
- Cutting board (linked below)
- Parchment paper (linked below)
Ingredients
For the shortbread crust:
- 1 cup butter softened
- 10 tablespoons confectioner's sugar
- 2 cups all purpose flour leveled
- 1 teaspoon vanilla extract
Rhubarb Custard Topping:
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 1/2 cup flour
- 3 1/4 cups chopped Rhubarb
Instructions
Preheat oven to 350 degrees.
- Combine the ingredients for the shortbread crust in a medium sized bowl, mixing until the shortbread forms a soft ball and the butter is well incorporated. Press the shortbread into the bottom of a 13 by 9 inch baking dish that is greased or lined with parchment paper. Bake in the preheated oven for 15 minutes until set and beginning to color.
- Beat the eggs well until they are a lemon yellow color, then add the sugar, salt and flour. Mix again until well combined, then fold in 3 cups of the chopped rhubarb, reserving 1/4 cup for later.
- Remove the shortbread from the oven, then spoon the rhubarb custard mixture evenly over top. Sprinkle the reserved rhubarb over top of the custard, then return the bars to the oven and bake for 40-45 additional minutes, or until the custard has set and is cooked through. Remove from the oven and allow to cool completely before cutting.
Notes
Equipment needed for these Rhubarb Custard Bars:
- 9 by 13 inch baking dish I like to use my glass baking dish from Pioneer Woman (not an ad), it has such pretty edges and a nice floral design.
- Mixing bowls Stainless steel mixing bowls are my go-to. Mine have lasted me for quite a while and are also dish washer friendly and easy to clean.
- Cutting board You will need a cutting board to chop the rhubarb on. A large Chef’s knife is also nice for making the chopping process easier.
- Parchment paper I am a big fan of using parchment paper for baking bars. Using parchment paper makes removing the bars from the baking sheet so much easier, especially if the bars have more of a sticky filling like these rhubarb custard bars. Of course, parchment paper is optional and you can also use butter or cooking spray.
Subscribe today and get free meal inspirations delivered to your doorstep!
Ingredients needed for these Rhubarb Custard Bars: Sugar, vanilla extract, butter, eggs, salt, confectioner’s sugar, chopped rhubarb, all purpose flour.
Ingredients for a thicker Custard Layer:
- 3 large eggs
- 2 1/4 cups granulated sugar
- 3/4 teaspoon salt
- 3/4 cup flour
- 4 1/2 cups chopped rhubarb (plus 1/4 cup for sprinkling over top, optional).
Note*
If making a thicker layer of custard for these rhubarb custard bars, you may also need to bake the custard bars for a little longer so that the center of the custard sets properly.
Step 1: Combine the ingredients for the shortbread, mixing well until a soft ball can be formed with the dough.
Step 1 continued: Press the shortbread into the bottom of a greased or parchment lined baking sheet. Bake in the preheated oven for 10-15 minutes until the shortbread looks dry and is beginning to color.
Step 2: Beat the eggs well, until they are a lemon yellow or orange-yellow color.
Step 2 continued: Add the sugar, salt and flour to the eggs, then combine. Gently fold in the chopped rhubarb until also well combined.
Step 3: Spoon the Rhubarb custard filling over the par-baked shortbread crust, then sprinkle the chopped rhubarb over top (optional). Return the bars to the oven and bake for an additional 40-45 minutes until the custard is set in the center and golden on top.
Allow the custard bars to cool completely before cutting, then enjoy!
Storage for these rhubarb custard bars:
These bars freeze well and can be placed in zip-lock bags or an airtight container, then frozen for several months. If you don’t plan to freeze the bars or use them up immediately, you can also keep them refrigerated for 4-5 days.
Feel free to pin this recipe for later and tag me on Instagram to show off your own creation!
