Easy Rhubarb Custard Bars
These easy rhubarb custard bars are the perfect dessert for rhubarb season. A sweet shortbread crust is topped with a delicious rhubarb custard filling and baked to perfection, making the perfect rhubarb bars. These bars bake up quickly and are perfect for a summer picnic or BBQ. These rhubarb bars can also be made gluten free by replacing the all purpose flour in the crust with gluten-free flour, so even the gluten free rhubarb lover can enjoy it. This easy dessert is one your family will love and request over and over again.
Ingredients
Crust Ingredients
- 2 cups all purpose or gluten free flour
- ½ cup sugar
- 1 cup butter softened
Filling Ingredients
- 4 eggs
- 1 ¾ cups sugar
- ¼ cup all purpose or gluten free flour
- 1 Tbl. lemon juice
- 4 cups diced rhubarb
Instructions
- Preheat your oven temperature to 350 degrees.
- Combine crust ingredients together in a 9 x 13 pan using a fork and your hands to thoroughly mix them together. Then press into the bottom of the pan.
- Bake for 20 minutes or until crust starts to turn golden brown on the edges.
- Meanwhile, in a medium sized mixing bowl add eggs, sugar, flour and lemon juice and stir well with a whisk.
- Chop the rhubarb and add to the filling mixture, stirring gently.
- When the crust is done baking, pour the rhubarb mixture on top of the hot crust.
- Return to the oven and bake for 20-30 minutes or until the center of the bars is set.
- Allow to cool completely before serving.
- Cut into bars and serve.
- Leftover bars can be stored in an airtight container for up to a week in the refrigerator, or frozen for up to three months.
Notes
- Save on dishes by just mixing up the shortbread crust right in the baking pan
- Make this delicious dessert with whatever fruit you have on hand
- Individually wrap these bars in parchment paper and tie with a string for a cute presentation at a picnic
