• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Grumpy's Honeybunch
  • HoneyB's Kitchen
  • Recipes
    • Breakfast
    • Lunch Recipes
    • Dinner
    • Dessert Recipes
    • Low Carb Keto Recipes
  • Disclosure & Privacy Policy
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Meal Plans
  • Shop
  • Contact
  • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Meal Plans
    • Shop
    • Contact
    • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Rhubarb Recipes

    Rhubarb Custard Bars

    Published: Jul 15, 2015 Last updated: May 5, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Sharing is caring!

    444 shares
    • Facebook
    • Twitter
    Rhubarb Custard Bars are a layer of shortbread crust, custard filling and creamy topping. Filling all the senses for the perfect comfort food!
    Featured image for Rhubarb Custard Bars
    Pinnable image for Rhubarb Custard Bars

    These Rhubarb Custard Bars have a shortbread crust, a custard filling, and a creamy whipped topping. They are light and delicious with plenty of rhubarb flavor coming through with just enough sweet to cut the tart of the rhubarb.

    These rhubarb bars are also known as dream bars because they are so heavenly in your mouth! This is the first recipe you should make at the start of rhubarb season!

    Rhubarb Custard Bars on a lime green plate topped with a green mint sprig.

    ❤️ Why you'll love it

    ✔️ It is a rhubarb recipe that is a delicious springtime dessert that you will love to eat all summer long!

    ✔️ The shortbread crust is sturdy and holds together well with the baked rhubarb custard topping.

    ✔️ It's super easy to make and is the perfect summertime dessert to share with friends at picnics, bridal showers or baby showers.

    Washed rhubarb stalks on a cutting board with part of the stalks sliced.

    🥘 Ingredients

    All purpose flour, the flour is used to make the shortbread crust and to aid in thickening of the custard.

    Sugar, this is needed to sweeten the dish and counterbalance the tang from the sour rhubarb.

    Unsalted butter is used in the shortbread crust.

    Large eggs, aid in forming the rhubarb custard filling

    Milk, is used in the custard filling. Any type of milk works here.

    Vanilla extract, is a flavor enhancer and used in the custard.

    Fresh rhubarb, is really a vegetable, and is super sour. It needs the sugar to sweeten it but the rhubarb lends a unique flavor to the dessert.

    ⅓ less fat cream cheese, is used to make the cream topping. If calories don't matter use full fat cream cheese.

    Cool whip, is mixed with the cream cheese and sugar to make the cream topping for the rhubarb squares.

    Cooking spray is used to prevent the shortbread crust from sticking to the dish.

    pressing the shortbread layer into the 9x13 baking dish

    🔪 Instructions

    1. Preheat oven to 350 degrees.

    For the Crust

    1. Place flour, sugar, and salt in a food processor. Drop in cold cubed butter and process until crust forms crumbles.
    2. Place crumbles in 9x13 baking pan that has been sprayed with cooking spray.
    3. Press crumbs in bottom of pan covering entire bottom. Bake for 15 minutes, until crust starts to brown slightly around the edges.

    To prepare filling

    1. While the crust is baking, mix together the rhubarb custard.
    2. Using a hand mixer, combine milk, flour, sugar, eggs and vanilla in a large bowl, blending until creamy. Stir in diced rhubarb.
    3. Pour the rhubarb mixture over the partially baked crust and return to oven.
    4. Bake for another 40 minutes or until a knife comes out clean when inserted into the center of the dessert. Remove from oven and let cool completely.

    To prepare the topping

    1. In a medium bowl combine softened cream cheese, sugar and vanilla.
    2. Fold in 1 cup whipped topping.
    3. Spread over completely cooled bars.
    Rhubarb custard mixture in mixing bowl with baked crust in the background.

    🥄 Equipment

    Baking pan

    Mixing bowls

    Rubber scraper, to scrape down the sides of the bowls while mixing ingredients.

    Electric hand mixer

    🥫Storage

    Store these Rhubarb Custard Bars in the fridge up to 5 days. Freezing is not recommended.

    📖 Variations

    • Substitute half of the rhubarb for sliced strawberries
    • Omit the cream cheese topping and serve the bars with a scoop of vanilla ice cream.

    💭 Tips

    • If using frozen rhubarb for this recipe, do not thaw it. Doing so will make the rhubarb soggy and extra wet.

    📚 Related Recipes

    One rhubarb bar on a lime green plate.

    🍽 Serve with…

    These Rhubarb Custard Bars make the perfect ending to any spring or summertime meal.

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    Featured image for Rhubarb Custard Bars

    Rhubarb Custard Bars

    Shelby Law Ruttan
    Rhubarb Custard Bars are a layer of shortbread crust, custard filling and creamy topping. Filling all the senses for the perfect comfort food!
    4.32 from 44 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 mins
    Cook Time 55 mins
    Total Time 1 hr 10 mins
    Course Desserts
    Cuisine American
    Servings 24
    Calories 201 kcal

    Equipment

    • 9 x 13 Baking dish
    • mixing bowls
    • Rubber scraper
    • Electric hand mixer

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    Shortbread crust:

    • 1½ cups flour
    • ½ cup sugar
    • ⅛ teaspoon salt
    • 9 tablespoons unsalted butter cubed

    Custard filling:

    • 1½ cups sugar
    • 3 large eggs
    • 1½ cups milk
    • 1 teaspoon vanilla extract
    • ⅓ cup flour
    • 5 cups diced rhubarb

    Cream topping:

    • 8 oz ⅓ less fat cream cheese
    • 1 cup cool whip
    • 1 teaspoon vanilla extract
    • ½ cup sugar

    Instructions
     

    • Preheat oven to 350 degrees.

    For the Crust

    • Place flour, sugar, and salt in a food processor. Drop in cold cubed butter and process until crust forms crumbles.
    • Place crumbles in 9x13 baking pan that has been sprayed with cooking spray. Press crumbs in bottom of pan covering entire bottom. Bake for 15 minutes, until crust starts to brown slightly around the edges.

    To prepare filling

    • While the crust is baking, mix together the rhubarb custard.
    • Using a hand mixer, combine milk, flour, sugar, eggs and vanilla in a large bowl, blending until creamy. Stir in diced rhubarb.
    • Pour the rhubarb mixture over the partially baked crust and return to oven. Bake for another 40 minutes or until a knife comes out clean when inserted into the center of the dessert. Remove from oven and let cool completely.

    To prepare the topping

    • In a medium bowl combine softened cream cheese, sugar and vanilla. Fold in 1 cup whipped topping.
    • Spread over completely cooled bars. Keep refrigerated.

    Nutrition

    Serving: 1barCalories: 201kcalCarbohydrates: 32gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 42mgSodium: 65mgPotassium: 144mgFiber: 1gSugar: 23gVitamin A: 273IUVitamin C: 2mgCalcium: 64mgIron: 1mg
    Keyword Custard Bars, Rhubarb Bars, Rhubarb Custard Bars
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Rhubarb Recipes

    • Duck Appetizer Chaffle with Rhubarb Topping
    • Strawberry Rhubarb Pudding Cake
    • Strawberry Rhubarb Salad - sugar-free rhubarb recipe
    • 9 Sweet Rhubarb Recipes

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

    1. Crystal McLaughlin

      March 21, 2021 at 10:34 pm

      Do I have to strain the rhubarb before I use it or just toss it in still frozen?

      Reply
      • Shelby Law Ruttan

        March 23, 2021 at 5:27 am

        Hi Crystal, I would use the rhubarb frozen. Thanks! Shelby

        Reply
    2. shelby D mason

      August 08, 2020 at 2:27 pm

      The recipe for rhubarb custard bars asks for milk...but in the directions : To prepare filling, In a large mixing bowl combine cashew milk,
      What is cashew milk?

      Reply
      • Shelby Law Ruttan

        August 09, 2020 at 9:28 am

        Hi Shelby, Milk of any type can be used. We use almond and cashew milk, but cow's milk is ok as well. ˜Shelby

        Reply
    3. Jo Ann Young

      June 13, 2020 at 7:21 pm

      In the recipe is says 1 teaspoon but not what it is?

      Reply
      • Shelby Law Ruttan

        June 14, 2020 at 3:03 pm

        Hi Jo Ann, it is vanilla extract. I have updated the recipe card. Thanks for letting me know!

        Reply
    4. Suzanne

      June 16, 2019 at 9:55 pm

      Oh my goodness!!! I doubled the custard and used half almond milk and the rest half and half. This was heaven, my entire family loved it!

      I cant wait to try the low carb version...back to keto tmrw, but this was worth every carb.

      Reply
      • Shelby Law Ruttan

        June 17, 2019 at 4:53 am

        Hi Suzanne! I agree, this is one yummy recipe! I'm glad you enjoyed it and that it was worth the carbs 🙂 I would have to agree! The Low Carb version is still very delicious and Grumpy doesn't complain that I make that one instead of this one, so I had to have come pretty darn close to the original recipe for him to be happy! 🙂 Thanks for stopping by!

        Reply
    5. Doretta Sturtevant

      August 07, 2015 at 1:42 am

      I just want to thank you!! You're recipes have brought excitement back to a humdrum recipe box and not only does my husband look forward to the next OMG find but my son looks forward to the next recipe we can try out together.

      By sharing your recipes we have spent some valuable time together (hard to do with a teenager much less a son who has more important things to do than hang with mom in the kitchen--but he loves it as much as I do)

      I enjoy sharing in your life moments and of course benefitting from your cooking expertise.

      Thank you so much!!

      Reply
      • Shelby

        August 07, 2015 at 5:35 am

        Doretta, thank you so much for your comment! It makes me happy that your family is enjoying recipes and spending time together 🙂 As someone with sons, I know it can be a challenge! You may be interested to hear the my youngest son is going to become a contributor to the blog with me while my oldest son is a part of the technical end. Everything I could ask for, my boys working with me on my passion 🙂 Thank you again!

        Reply
    6. Kristin @ Dizzy Busy and Hungry

      July 18, 2015 at 8:49 am

      Happy birthday to Justin! These bars look awesome!

      Reply
    7. Christie

      July 16, 2015 at 9:29 am

      I really like your new website. So clean and easy to navigate. Happy Birthday to your son. I would love to celebrate with a slice.

      Reply
    8. Sandra

      July 15, 2015 at 11:18 pm

      I love the whole look of your new website and the logo is adorable! Great job to you and your son! Lucky guy gets to celebrate his 30th with delicious rhubarb custard bars! I want to make them for ME!

      Reply
    9. Patty Lee Haas

      July 15, 2015 at 1:38 pm

      LOVE Grumpys Huneybunch!

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

    More about me →

    Old Fashioned Peanut Butter Cookies
    Southern Sweet Potato Pie

    Trending Recipes

    • Keto Chicken Nuggets with Canned Chicken
    • Baked Red Snapper Recipe with Garlic Topping
    • Air Fryer Roast Beef with Herb Crust
    • Hot Fireball Apple Cider Toddy
    • Crockpot Venison Stew - Warm and Hearty
    • Mom's Rhubarb Sauce

    Footer

    ↑ back to top

    About

    About Shelby Law Ruttan

    Privacy Policy

    Terms and Conditions of Use

    Accessibility Statement

    As Featured In:

    Contact Shelby

    Contact

    Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    444 shares