Rhubarb Custard Bars: A Taste of Spring in Every Bite

Hello there fellow baking enthusiasts! Today I’m thrilled to share one of my all-time favorite spring desserts: Rhubarb Custard Bars9. These bars are a delightful combination of a buttery shortbread crust a creamy custard filling and the tangy burst of fresh rhubarb29. Trust me they’re a guaranteed crowd-pleaser!

Why You’ll Love These Rhubarb Custard Bars

• Perfect Balance of Flavors: The sweetness of the custard and the tartness of the rhubarb create a harmonious blend that’s simply irresistible29.
• Easy to Make: Forget about the fuss of pie crusts! This recipe uses a simple shortbread base that comes together in minutes2.
• Versatile: Whether you’re serving them at a potluck a picnic or just enjoying a sweet treat at home these bars are always a hit3.

Ingredients You’ll Need

For the Shortbread Crust

• 2 cups all-purpose flour1
• 1/3 cup sugar1
• 1 cup salted butter cold and cubed1

For the Custard Filling

• 1 1/2 cups sugar1
• 1/2 cup all-purpose flour1
• 1 cup half and half (or whole milk)1
• 3 large eggs1
• 1 teaspoon vanilla extract1
• 5 cups diced rhubarb1

For the Cream Cheese Frosting

• 6 ounces cream cheese softened1
• 1 1/2 cups powdered sugar1
• 1 teaspoon vanilla extract1
• 1 cup whipped topping (homemade or store-bought)1

Step-by-Step Instructions

1. Prepare the Rhubarb: Wash the rhubarb stalks and discard the leaves1. Cut the stalks into 1/2-inch slices. If the rhubarb is tough peel the outer layer with a vegetable peeler1.
2. Make the Shortbread Crust: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper1. In a large bowl combine the flour and sugar1. Cut in the cold cubed butter using a pastry blender or a fork until the mixture resembles coarse crumbs157. Press the mixture firmly into the prepared pan and bake for 10 minutes1.Pro Tip: For an even easier crust use a food processor to pulse the ingredients together until crumbly1.
3. Make the Custard Filling: In a large mixing bowl whisk together the sugar flour half and half eggs and vanilla until smooth1. Gently stir in the diced rhubarb1. Pour the filling over the pre-baked crust and bake for an additional 40-50 minutes or until the center is almost set and the edges are golden brown1.Pro Tip: If the crust starts to brown too quickly you can tent the pan with foil during the last 15-20 minutes of baking.
4. Make the Cream Cheese Frosting: Allow the bars to cool completely on a wire rack1. In a mixing bowl beat the softened cream cheese powdered sugar and vanilla until smooth1. Fold in the whipped topping until well combined1. Spread the frosting evenly over the cooled bars1.
5. Chill and Serve: Refrigerate the bars for at least 2 hours before cutting them into squares with a sharp knife1. This will allow the custard to set completely and the flavors to meld together.

Tips for the Perfect Rhubarb Custard Bars

• Use Fresh High-Quality Rhubarb: The flavor of the rhubarb is key to this recipe so make sure to use fresh firm stalks29.
• Don’t Overbake: Overbaking the custard can result in a dry cracked filling1. Bake until the center is just set.
• Let the Bars Cool Completely: This is crucial for achieving clean cuts and preventing the custard from being too runny17.
• Get Creative with Toppings: Feel free to add a sprinkle of powdered sugar or a dusting of cinnamon for an extra touch of flavor5.

Variations to Try

• Nutty Crust: Add 1/2 cup of chopped nuts (such as walnuts or pecans) to the shortbread crust for a delightful crunch9.
• Citrus Zest: Add the zest of one lemon or orange to the custard filling for a bright citrusy twist.
• Spice it Up: A pinch of ground ginger or cardamom in the custard filling can add a warm aromatic note.

Make Ahead Instructions

These Rhubarb Custard Bars can be made ahead of time and stored in the refrigerator for up to 3 days1. For the best results add the cream cheese frosting just before serving.

Enjoy!

I hope you enjoy this recipe as much as I do! These Rhubarb Custard Bars are a perfect way to celebrate the flavors of spring and share a delicious treat with your loved ones26. Happy baking!