Layered Rhubarb Custard Bars

If you love that perfect sweet-tart dessert, these rhubarb custard bars are going to be a new favorite. With a buttery shortbread crust, a creamy rhubarb custard filling, and a light whipped topping, every bite is soft, rich, and just a little tangy.

This is one of those tried-and-true recipes I come back to every spring. I actually wrote “A+” on the original recipe card years ago—and I’ve been making these rhubarb custard bars ever since. They’re simple, nostalgic, and always disappear fast!

I love rhubarb. Whether it’s a Strawberry Rhubarb Pie or Rhubarb Upside Down Cake, there are many tasty possibilities with this tart vegetable. But I have to be honest, out of everything I’ve tried, these rhubarb custard bars are our favorites! And they’ll be yours too!

Why You’ll Love These Rhubarb Custard Bars

• Perfect sweet + tart balance – the rhubarb adds just the right tang
• Layered textures – buttery crust, creamy custard, fluffy topping
• Simple ingredients – nothing complicated or hard to find
• Great make-ahead dessert – even better after chilling overnight
• Easy to adapt – works with fresh or frozen rhubarb

Ingredients

This recipe has 3 components – the crust, the filling, and the cream cheese topping. Here’s what you’ll need for each.

Shortbread Crust

• all-purpose flour or gluten-free flour all-in-one blend if you want to make this gluten free
• sugar
• cold butter, cut into small pieces

Rhubarb Custard Filling

• sugar
• all-purpose flour or gluten-free flour all-in-one blend
• orange peel
• heavy or whipping cream
• eggs, beaten
• chopped fresh or frozen rhubarb, thawed and drained

Cream Cheese Topping

• cream cheese, softened
• sugar
• vanilla extract
• heavy or whipping cream

Instructions

First, you’ll make the shortbread crust. Start by preheating the oven to 350º.

Shortbread Crust

Mix the flour, sugar, and cold butter (cut into small pieces) in a mixing bowl.

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

Then, 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 of grease).

Press the butter mixture into the pan. Use your fingers to press it in well. 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 sugar, flour, and dried orange peel in a mixing bowl.

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

Then stir it in with 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.

Note: If you don’t wait, the whipped cream topping will melt so do not rush this step!

Whipped Topping Instructions

Allow the cream cheese to soften at room temperature first for easier mixing.

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

In a separate bowl, mix the cream cheese with sugar and 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. Even better? I recommend refrigerating overnight for the best results.

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

How to Store Rhubarb Custard Bars

You can keep these bars in the fridge for up to 4 days. You can also freeze the bars for several months. To do so, I recommend making the custard bars without the topping, then freezing. Once thawed, make then add the whipped topping layer.

• Refrigerator: Store covered for up to 4 days
• Make ahead: Best made the day before serving
• Freezer: Freeze without topping for up to 2 months (thaw and add topping fresh)

Tips for the Best Rhubarb Custard Bars

• Drain rhubarb well – especially if using frozen, or the custard won’t set properly
• Don’t skip pre-baking the crust – this keeps it from getting soggy
• Let the bars cool completely before adding topping
• Chill before slicing – this helps the layers hold together cleanly
• Use cold heavy cream for the best whipped texture

Variations

Want to change it up a bit? Here are a few ways to do so!

• Strawberry rhubarb bars – add 1 cup chopped strawberries for a sweeter flavor
• Lemon twist – swap orange zest for lemon zest for a brighter taste
• No cream cheese topping – use plain whipped cream instead for a lighter finish
• Extra crumb crust – double the crust and reserve some for a crumble topping

Trust me – however you make them, you will be obsessed! Whether you’re sharing them with friends or sneaking one straight from the fridge, these bars are a simple, delicious way to enjoy rhubarb at its best. Give them a try and let me know what you think. Enjoy!

More Rhubarb Recipes

• Old-Fashioned Strawberry Rhubarb Pie
• Easy and Delicious Rhubarb Upside Down Cake
• Rhubarb Spice Cake with Fresh Spiced Whipped Cream

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