Easy Rhubarb Custard Bars

A shortbread crust, a layer of rhubarb and rich custard, finished with a thick, whipped, cheesecake-like topping, and these easy Rhubarb Custard Bars do not disappoint.

I have so much rhubarb coming out of my garden this spring, I’ve been searching for new ways to use it! I’ve baked up all my favorite rhubarb dessert classics, plus experimented with a few rhubarb cocktails too! These Easy Rhubarb Custard Bars are near the top of the list for my favorites so far.

How to Make Easy Rhubarb Custard Bars

Rhubarb Custard Bars start with a simple 3-ingredient shortbread base: flour, sugar, and butter. Combine it using a pastry cutter or food processor and then press into the bottom of a greased 9×13 baking pan. I use the bottom of a mixing cup to give it a firm, even press.

Bake the crust for 10 minutes at 350 degrees.

Fresh or Frozen Rhubarb?

Either one works great for these Rhubarb Custard Bars. If you do use frozen, just be sure to thaw and drain well. Scatter the rhubarb evenly across the top of the pre-baked crust.

Rhubarb Custard Bars

Make the custard mixture by beating together eggs, cream, sugar and a little bit more flour to thicken it. Pour this over the rhubarb and shortbread crust.

Bake until the custard is set in the middle–about 45-50 minutes. Cool. It will be hard to wait at this point, because your whole house will smell so good, but hold yourself back please. The final topping is made from sugar, cream cheese and whipped cream, and you don’t want to spread it on an overly warm custard or sad things will happen.

Once the bars have cooled to room temperature, you can spread the thick, cheesecake-like frosting over the whole thing. Then pop it into the fridge to chill for at least 30 minutesl. These bars are best served cold.

The buttery shortbread, rich custard and decadent whipped topping layer make this a surefire crowd-pleaser. It’s an excellent choice for potlucks or family gatherings. You can easily cut the recipe in half and bake in a square baking dish to serve a smaller group, too.

Easy Rhubarb Custard Bars

Niky @ The House on Silverado
A shortbread crust, a layer of rhubarb and custard, finished with a thick, whipped, cheesecake-like topping, and these easy Rhubarb Custard Bars do not disappoint.
Prep Time 25 minutes
Cook Time 50 minutes
Chill Time 30 minutes
Course Dessert
Servings 24 bars
Calories 255 kcal


For the crust:

  • 2 cups allo-purpose flour
  • ¼ cup granulated sugar
  • 1 cup cold butter cubed

For the filling:

  • 2 cups granulated sugar
  • 7 TBSP all-purpose flour
  • 1 cup heavy whipping cream
  • 3 large eggs beaten
  • 5 cups roughly chopped rhubarb fresh or frozen

For the topping:

  • 6 oz cream cheese softened
  • ½ cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 cup heavy whipping cream whipped


For the crust:

  • In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13×9-in. baking pan. Bake at 350° for 10 minutes.

For filling:

  • Combine sugar and flour in a bowl. Whisk in cream and eggs. Scatter rhubarb over baked crust, and then top with custard mixture. Bake at 350° until custard is set, 45-50 minutes. Cool.

For topping:

  • Beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.


This recipe serves a crowd, but it can easily be halved if you’re serving a smaller group–just bake in an 8- or 9-inch square baking dish instead.
*nutrition facts calculated using verywellfit.com


Serving: 1barCalories: 255kcalCarbohydrates: 29.4gProtein: 3.1gFat: 14.6gSaturated Fat: 8.9gCholesterol: 65mgSodium: 89mgPotassium: 97mgFiber: 0.8gSugar: 19.2gCalcium: 41mgIron: 1mg
Keyword rhubarb
Tried this recipe?Let us know how it was!

Happy Rhubarb Season,

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My dad's favorite pie, made from my mom's old family recipe.
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4 thoughts on “Easy Rhubarb Custard Bars

  1. I’ve always loved rhubarb and custard in combination. These look incredibly delicious and you make them look pretty simple to make. I’ve pinned the recipe for later.

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