• naturalLiving
  • activitiesfor kids
  • Easyrecipes
  • yourhome
  • just formoms
  • Start Here
  • About
  • Start Here
  • About
  • Contact
  • Blog
  • Shop
  • Natural Living
    • Essential Oils
    • Natural Homemade Ideas
    • Natural Solutions
  • Activities for Kids
    • Arts and Crafts
    • Playdough and Slime
    • Sensory Activities
  • Recipes
  • For Your Home
    • Backyard Chickens
    • Easy DIY Projects & Crafts
    • Organizing Tips
    • Tips and Hacks
  • For Moms
    • Caring for Yourself
    • Parenting
    • Product Reviews
    • Travel
  • About
  • Start Here
  • Contact
  • Blog
  • SHOP
↑

Living Well Mom

Simple, easy, and natural ways to care for your family.

  • naturalLiving
  • activitiesfor kids
  • Easyrecipes
  • yourhome
  • just formoms
  • Start Here
  • About
  • Home
  • Seasonal
  • Essential Oils
  • Natural Solutions
  • Autism

Gluten-Free Rhubarb Custard Bars

By Erika in Desserts

gluten-free rhubarbThis post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe

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.

rhubarb custard bars gluten-free recipe this idea now...

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.

Gluten-Free Rhubarb Custard bars recipe

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

a bowl filled with rhubarb

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.

layout of printable recipe binder pages

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!

easy rhubarb custard bars gluten-free recipe

Print

Gluten-Free Rhubarb Custard Bars

rhubarb custard bars gluten-free recipe
Print Recipe

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

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

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.

Keywords: rhubarb dessert, gluten-free dessert, cream cheese, rhubarb

gluten-free rhubarb custard bars recipe

 

Dear Mom, Join the Living Well Mom Insiders

You’ll get exclusive content, “Sunshine for Your Day,” and more stuff Erika doesn’t share anywhere else!
    By entering your info, you’ll become a LWM Insider! Everything is delivered straight to your email inbox. You can unsubscribe at any time.

    Filed Under: Desserts, Recipes, Seasonal, Summer Tagged With: gluten-free, rhubarbPublished on July 31, 2018

    You May Also Love

    gluten-free lunch box ideas for kids
    60+ Gluten-Free Lunch Ideas for Kids (Even Picky Eaters!)
    Banana Chocolate Chip Muffins (Easy and Delicious Recipe!)
    Easy Chicken and Dumpling Casserole

    About Erika

    Erika Bragdon is a second-generation homeschooling mom with 3 kids at home and 1 in college. She enjoys her chickens, goats, and gardening on a small farm in New Hampshire, and is passionate about sharing flower essences and more ways to renew body, mind, and soul with moms.

    Comments

    1. Nicole - Mama to 4 Blessings says

      June 15, 2012 at 9:47 am

      that’s funny, my hubby
      + I were just talking about rhubarb last night, I have never had it before. Looks yummy – thanks for sharing!

      Reply
    2. Melissa says

      June 15, 2012 at 1:08 pm

      Those look decadent! I’m going to have to add these to my recipe book.

      Reply
    3. mellissa hanks says

      June 15, 2012 at 1:11 pm

      Those look super good.

      Reply
    4. Deanna says

      June 15, 2012 at 1:16 pm

      Love rhubarb, sounds delicious! Thanks for sharing.

      Reply
    5. melissa says

      June 15, 2012 at 6:15 pm

      These look delicious! I pinned it so I could make it!

      Reply
    6. Leah says

      June 15, 2012 at 9:59 pm

      Oh man, I have so much rhubarb in my garden that I have to use soon! Great idea!

      Reply
    7. Kelley Johnsen says

      June 16, 2012 at 12:02 am

      I have never had rhubarb before but these look good!

      Reply
    8. Leslie says

      June 3, 2020 at 5:56 pm

      Absolutely delicious…. no one will know these are gluten free. An easy and fabulous recipe to make. Many thanks. This is one recipe I will be making again.

      Reply
    9. Karen says

      July 6, 2022 at 11:17 pm

      Can I make this with regular all-purpose flour Instead of gluten-free?

      Reply
      • Erika says

        August 15, 2022 at 4:43 pm

        Yes, you can. Try increasing the flour in the filling by another tablespoon or two.

        Reply

    Leave a Reply Cancel reply

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

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Erika Bragdon sitting on a bench drinking a drink out of her mug

    Welcome! I’m Erika and I’m the creator behind Living Well Mom.

    More About Erika

    The Latest

    • 60+ Gluten-Free Lunch Ideas for Kids (Even Picky Eaters!)
    • Banana Chocolate Chip Muffins (Easy and Delicious Recipe!)
    • How To Make Putty (2-Ingredient DIY Silly Putty!)
    • Addictively Fun Family Game Night Ideas (+ 5 Reasons To Do It)
    • Raising Chickens 101: The Basics

    Trending now…

    • playdough in a container How to Make the Easiest Homemade Playdough Recipe {Lasts for Months!}
    • Taco Pizza is a great as an easy family dinner (you can even make it the night before) or a tasty appetizer. Kids love this recipe and the cream cheese/sour cream “sauce” and spicy taco flavor are a hit with adults too.The Best Easy Taco Pizza Recipe
    • outside holding tick spray bottle with dogSimple All-Natural Tick Repellent for Dogs – with Video!
    • big strong homemade bubble solutionHow to Make Homemade Bubbles (Easy + Strong)
    • How to Tell Hens and Roosters apart - if you’re new to raising chickens, it can be confusing to tell the boys and girls apart, especially when they are young. Here’s some useful information and tips, plus the difference between a pullet and a hen!How to Tell Hens and Roosters Apart: Rooster vs Hen Differences
    • smiling boy with glasses holding up last day of school fifth grade signLast Day of School Signs for 2023 – Free Printables for All Grades
    • Home
    • Seasonal
    • Essential Oils
    • Natural Solutions
    • Autism

    Living well is a journey not a destination

    copyright ©2023, Living Well Mom. / Site by Pixel Me Designs
    Privacy PolicyTerms & ConditionsDisclaimer
    4.8K shares
    • 30