Rhubarb Custard Bars – A Tart, Sweet Tribute to Spring

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Absolutely! Here’s a long-form, detailed recipe for Rhubarb Custard Bars, complete with an introduction, history, full method, ingredients, serving tips, and more—a rich experience for rhubarb lovers and baking enthusiasts alike.

Rhubarb Custard Bars – A Tart, Sweet Tribute to Spring

Introduction

As winter’s grip loosens and the earth begins to warm, a vibrant herald of spring emerges: rhubarb. With its ruby-red stalks and signature tartness, rhubarb has long been cherished in both rustic and refined kitchens. One of the most comforting and nostalgic ways to use rhubarb is in these Rhubarb Custard Bars—a luscious dessert that perfectly balances tangy rhubarb with sweet, creamy custard, all on a buttery shortbread crust.

Whether you’re looking to impress guests at a garden party, treat your family to a springtime dessert, or explore the wonders of old-fashioned baking, these bars deliver in both flavor and elegance.

A Brief History of Rhubarb & Custard

Rhubarb has ancient roots, first cultivated in Asia for medicinal purposes thousands of years ago. It wasn’t until the 18th century that it found its way into European and American kitchens, often paired with sugar to counterbalance its natural tartness. Custard, on the other hand, dates back to the Middle Ages—eggs, milk, and sugar thickened into rich, sweet sauces or fillings.

Together, rhubarb and custard became a classic combination in English and North American baking, forming the heart of pies, crumbles, and bars. These Rhubarb Custard Bars are a modern take on this timeless pairing.

Ingredients

For the Shortbread Crust:

  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (1 stick or 113g) cold unsalted butter, cubed

For the Rhubarb Custard Filling:

  • 2 large eggs
  • 1 cup (200g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups (about 230g) fresh rhubarb, diced into 1/2-inch pieces

Optional Toppings:

  • Powdered sugar, for dusting
  • Whipped cream or vanilla ice cream, for serving

Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper, leaving overhang for easy removal later.

Step 2: Make the Shortbread Crust

In a medium-sized mixing bowl:

  1. Combine 1 cup flour and 1/4 cup sugar.
  2. Add the cold, cubed butter.
  3. Using a pastry cutter, two forks, or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Press the mixture evenly and firmly into the bottom of the prepared baking dish.

Bake the crust for 12–15 minutes, or until it just starts to turn golden. Set aside to cool slightly while you make the filling.

Step 3: Prepare the Rhubarb Custard Filling

In another bowl:

  1. Whisk together the eggs, 1 cup sugar, 1/4 cup flour, vanilla extract, and salt until smooth and slightly pale in color.
  2. Gently fold in the diced rhubarb, distributing it evenly.

Step 4: Assemble and Bake the Bars

  1. Pour the custard filling over the warm shortbread crust.
  2. Use a spatula to spread the rhubarb and filling evenly across the surface.

Bake for 35–40 minutes, or until the filling is set with a slight jiggle in the center and the edges are lightly golden.

Step 5: Cool and Chill

Remove from the oven and allow to cool at room temperature for about 30 minutes. Then refrigerate for at least 1 hour—this helps the custard firm up and makes slicing easier.

Step 6: Slice and Serve

Lift the bars out of the pan using the parchment overhang. Use a sharp knife to cut into 9 equal squares.

Dust with powdered sugar, or top with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Baking Tips & Variations

  • Frozen Rhubarb? You can substitute frozen rhubarb—just thaw and drain well before using.
  • Add citrus: A teaspoon of lemon or orange zest can add a fresh twist to the custard.
  • Go nutty: Add a handful of slivered almonds on top for texture and flavor.

Nutritional Information (per bar)

  • Calories: ~230
  • Carbohydrates: ~35g
  • Fat: ~9g
  • Protein: ~3g
  • Prep Time: 20 minutes
  • Baking Time: 40 minutes
  • Total Time: ~1 hour 30 minutes
  • Servings: 9 bars

Who Loves These Bars?

From springtime picnic-goers to grandma’s Sunday table, rhubarb lovers, custard enthusiasts, and nostalgic bakers alike adore this treat. Whether shared at family gatherings or enjoyed solo with a cup of tea, these bars bridge generations and tastes.

Conclusion: A Seasonal Classic Reborn

These Rhubarb Custard Bars are more than just a sweet treat—they’re a celebration of spring’s bounty, a comforting nod to tradition, and a reminder that simple ingredients can yield unforgettable results. With their tender crust, creamy filling, and tangy bursts of rhubarb, they invite you to pause, savor, and share.

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