Rhubarb Custard Bars with Shortbread Crust

These sweet-tart Rhubarb Custard Bars sit on a crisp shortbread crust and are simple to assemble. They’re a great way to use fresh rhubarb—serve warm with a scoop of ice cream and a cup of tea. This family-favorite recipe was passed down from a friend and has become a go-to for rhubarb season.

marilynpeight

A bright, summery dessert combining a buttery shortbread base with a tender rhubarb custard topping. Easy to make and perfect for sharing.

4.34 from 12 votes

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Prep Time
20 mins

Cook Time
55 mins

Course Dessert

Cuisine American

Servings 12

Equipment

9 by 13 inch baking dish
Mixing bowls
Cutting board and knife
Parchment paper (optional)

Ingredients

For the shortbread crust:

1 cup butter softened
10 tablespoons confectioners’ sugar
2 cups all-purpose flour
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°F (175°C).

Combine butter, confectioners’ sugar, flour, and vanilla in a medium bowl. Mix until the dough forms a soft ball and the butter is evenly incorporated. Press the shortbread evenly into the bottom of a greased or parchment-lined 9×13 inch baking dish. Bake 10–15 minutes, until set and just beginning to color.
While the crust bakes, beat the eggs until lemon yellow. Add granulated sugar, salt, and flour; mix until combined. Fold in 3 cups of the chopped rhubarb, reserving 1/4 cup for sprinkling on top.
Remove the crust from the oven. Spoon the rhubarb custard evenly over the par-baked crust, then sprinkle the reserved rhubarb over the top. Return to the oven and bake 40–45 minutes more, or until the custard is set and lightly golden. Cool completely before cutting into bars.

Notes

This recipe yields a relatively thin custard layer in a standard 13 x 9 x 2 inch pan. For a thicker custard, multiply the custard ingredients by 1.5 (measurements provided below). You may need a few extra minutes of baking time to ensure the center sets.

Let bars cool fully before cutting for clean slices.

Keyword Rhubarb bars, shortbread crust, easy recipe

Tried this recipe?Let us know how it was!

Equipment needed for these Rhubarb Custard Bars:

9 by 13 inch baking dish
Mixing bowls (stainless steel or glass)
Cutting board and a sharp chef’s knife for chopping rhubarb
Parchment paper (optional, for easier removal)

Ingredients needed: butter, confectioners’ sugar, vanilla extract, all-purpose flour, eggs, granulated sugar, salt, chopped rhubarb.

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, optional)

Note: If you make the thicker custard, bake a bit longer so the center fully sets.

Step 1: Combine the shortbread ingredients and mix until a soft dough forms. Press into the bottom of the prepared pan and bake 10–15 minutes until drying and lightly colored.

Step 2: Beat the eggs until light lemon yellow. Add sugar, salt, and flour, then fold in the chopped rhubarb.

Step 3: Spoon the rhubarb custard over the par-baked crust, sprinkle with reserved rhubarb if desired, and bake 40–45 minutes until set and golden. Cool completely before cutting.

These bars freeze well in airtight containers or zip-top bags for several months. If refrigerated instead, they will keep 4–5 days.

If you try this recipe, feel free to share a photo on Instagram and tag the author.