Gluten-Free Rhubarb Custard Bars

I love rhubarb. Whether it’s a Strawberry Rhubarb Pie or Rhubarb Upside Down Cake, there are many tasty possibilities with this tart vegetable.

One of my family’s favorite rhubarb desserts is Rhubarb Custard Bars.

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With a shortbread crust, rhubarb custard filling, and a cream cheese/whipped cream topping, these gluten-free Rhubarb Custard Bars are mouth-wateringly delicious. 

I first tried this recipe for Rhubarb Custard Bars a few years ago and it was so good, I wrote A+ on my recipe card and added it to my “must make” recipe collection. I’ve made it every year since and even adjusted it to make it gluten-free.

I can’t take credit for this recipe as I found it years ago in a Taste of Home magazine. I adapted it slightly, but you can find the original recipe here.

Rhubarb Custard Bars

Ingredients:

Shortbread Crust

• 1 cup gluten-free flour all-in-one blend
• 2 tablespoons sugar
• 1/2 cup (1 stick) cold butter, cut into small pieces

Rhubarb Custard Filling

• 1 cup sugar
• 5 Tbsp gluten-free flour all-in-one blend
• 1/2 teaspoon orange peel
• 1/2 cup heavy or whipping cream
• 2 eggs, beaten
• 2 cups chopped fresh or frozen rhubarb, thawed and drained

Cream Cheese Topping

• 3 oz cream cheese, softened
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy or whipping cream

Shortbread Layer Instructions

Preheat your oven to 350º.

Add 1 cup of flour, 2 Tablespoons sugar, and the cold butter (cut into small pieces) to a mixing bowl.

Mix together using a stand mixer. You can mix this by hand too, but it’s much easier with a mixer.

Grease the bottom of an 8×8 or 9×9″ square glass baking dish. (Tip: use the butter wrapper – this recipe doesn’t need a lot grease).

Press the butter mixture into the pan. Use your fingers to press it in good. You want it to be smooth and pressed into all the corners. It doesn’t have to be perfect.

Bake for 10 minutes.

While the shortbread layer is baking, you can make the custard layer.

Custard Layer Instructions

Stir together 1 cup sugar, 5 Tablespoons flour, and 1/2 teaspoon orange peel in a mixing bowl.

Next, mix in 2 eggs and 1/2 cup cold whipping cream (or heavy cream.)

Stir in with a spoon 2 cups of rhubarb.

If you are using previously frozen rhubarb, make sure it drains well first, so there is not excessive liquid (this would mess up the recipe.)

About this time, you should be taking the shortbread layer out of the oven. It won’t look completely baked through yet and that’s okay; the goal is just to get a head start baking before adding the custard.

Pour the rhubarb mixture over the hot shortbread crust. (It’s okay if it’s cooled a little, but a hot crust is best.)

Bake at 350 degrees for about 40 minutes or until the custard is set and no longer liquidy.

Let your rhubarb custard bars cool completely. I usually wait around 3 hours. If you don’t wait, the whipped cream topping will melt so do not rush this step!

Whipped Topping Instructions:

Allow the cream cheese (3 oz) to soften at room temperature first for easier mixing.

Whip 1/2cup cold heavy cream in a mixing bowl at high speed until thick. Add 1 Tbsp confectioners’ sugar to help stabilize the cream.

In a separate bowl, mix the cream cheese with 1/4 cup sugar and 1/2 teaspoon vanilla extract until smooth.

Gently fold in the whipped cream into the cream cheese mixture using a spatula. Do NOT whip it or it may fall apart.

Spoon the cream cheese/whipped cream mixture over the cooled custard filling and spread evenly.

Cool and refrigerate for at least an hour or two.

I recommend refrigerating overnight for the best results.

Cut into bars and enjoy your delicious homemade Rhubarb Custard Bars!

Gluten-Free Rhubarb Custard Bars

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With a shortbread crust, rhubarb custard filling, and a cream cheese – whipped cream topping, these gluten-free Rhubarb Custard Bars are one of our favorite rhubarb desserts

• Author: Erika
• Prep Time: 30 minutes
• Cook Time: approx 50 minutes
• Total Time: approx 1 hour 20 minutes + cooling & chill time
• Yield: about 15 bars 1x
• Category: dessert

Ingredients

Scale 1x2x3x

Shortbread Crust

• 1 cup gluten-free flour all-in-one blend
• 2 tablespoons sugar
• 1/2 cup (1 stick) cold butter, cut into small pieces

Rhubarb Custard Filling

• 1 cup sugar
• 5 Tbsp gluten-free flour all-in-one blend
• 1/2 teaspoon orange peel
• 1/2 cup heavy or whipping cream
• 2 eggs, beaten
• 2 cups chopped fresh or frozen rhubarb, thawed and drained

Cream Cheese Topping

• 3 oz cream cheese, softened
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy or whipping cream

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Instructions

Preheat your oven to 350 degrees.

For the Shortbread Crust:

Combine 1 cup flour and 2 tsp sugar; cut in butter until well mixed. Press into a greased 8×8″ pan. Bake for 10 minutes. It will not be fully baked and that’s fine.

For the Custard Filling:

While the crust is baking, combine the custard ingredients, starting with the 1 cup sugar, 5 Tbsp flour, and orange peel. Whisk in 1/2 cup heavy/whipping cream and 2 eggs. Stir in the rhubarb.

Remove the shortbread crust from the oven when the 10 minutes is up.

Pour the custard filling over the hot crust. Bake at 350 degrees for about 40 minutes, or until custard is set. Cool completely.

For the Cream Cheese Topping:

Allow the cream cheese (3 oz) to soften at room temperature.

Whip 1/2 cup cold heavy cream in a mixing bowl at high speed until thick. Add 1 Tbsp confectioners’ sugar to help stabilize the cream.

In a separate bowl, mix the cream cheese with 1/4 cup sugar and 1/2 teaspoon vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture using a spatula. Do NOT whip it or it may fall apart.

Spoon the cream cheese/whipped cream mixture over the cooled custard filling and spread evenly. Refrigerate for at least an hour or two. I recommend refrigerating overnight for the best results.

Cut into bars and serve.

Notes

Store these bars in the refrigerator.