These dreamy rhubarb custard bars are a delightful treat, featuring a buttery, crunchy crust that pairs beautifully with a creamy custard filling. The tartness of the fresh rhubarb is matched by the tropical sweetness of coconut, creating a perfect symphony of flavors and textures in every bite.

A stack of rhubarb bars surrounded by other rhubarb bars.


 

Why you’ll love this recipe:

  • Simple and versatile – Despite its gourmet taste, this rhubarb bar recipe is straightforward and super easy to make. It’s versatile enough to be served at a casual family gathering or an elegant afternoon tea, making it a go-to dessert for any occasion.
  • Perfect harmony of flavors – The richness of the shortbread crust and custard filling balances the acidity of the rhubarb while the natural sweetness from the shredded coconut balances the sourness and adds a lovely tropical flavor.
  • Texture delight – From the buttery, crunchy crust to the smooth custard filling, this recipe provides an irresistible mix of textures. The contrast between the layers of crunchy, creamy, soft, and chewy makes these rhubarb bars an exciting and satisfying treat.
Rhubarb bars topped with almond slices scattered on a white surface.

If you like rhubarb, you must try my Easy Rhubarb Crisp, Fresh Rhubarb Muffins, and Lemon Rhubarb Bread. Or if you are in the mood for multi-layered bars, try my Best Nanaimo Bars, Magic Cookie Bars, and S’mores Bars.

How to make rhubarb bars:

(The full written and printable recipe is further below.)

process shots of how to make rhubarb bars
  1. In a large bowl, combine the flour and sugar. Using a pastry cutter, fork or food processor, cut in the butter until the mixture resembles coarse meal.
  2. Press the mixture into the bottom of a 9×9″ baking pan lined with parchment paper. Bake at 350F for 15 minutes.
  3. Meanwhile, in another large bowl, whisk together the flour, sugar, eggs, and vanilla. Then mix in the rhubarb and coconut.
  4. Pour the filling mixture over the hot crust. Top with chopped or sliced nuts if using. Place back in the oven and bake for another 30 minutes.
A slice of rhubarb custard bar on a light grey plate with a piece on a pink fork.

FAQ:

Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb. Just make sure to thaw and drain it well before using to prevent excess moisture from affecting the texture of the bars.

Do rhubarb bars need to be refrigerated?

Yes, because of the custard filling, it’s best to refrigerate them to maintain freshness.

Can you freeze rhubarb bars?

Yes, first cool the bars completely, then cut them into squares and arrange them in a single layer on a baking sheet. Freeze until solid, then wrap each bar individually in plastic wrap or foil and place them in an airtight container or freezer bag. Store in the freezer for up to 2 months.

If you’ve tried this Rhubarb Custard Bar Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

5 from 1 review

Rhubarb Custard Bars

Yield: 16 squares
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Author: Lily Ernst
Course: Dessert
Method: Bake
These dreamy rhubarb bars are a delightful treat, featuring a buttery, crunchy crust that pairs beautifully with a creamy custard filling.
Print Leave a Review Pin Recipe

Ingredients

Crust

  • 1 cup (125g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (114g) unsalted butter, cold and cut into cubes

Filling

  • 1 cup (200g) granulated sugar
  • 1/4 cup (31g) all-purpose flour
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups diced rhubarb
  • 1/4 cup shredded coconut

Optional

  • 3 Tbsp chopped or sliced nuts, I used sliced almonds

Instructions
 

  • Preheat oven to 350F and line a 9×9″ pan with parchment paper.
  • In a large bowl, combine the flour and sugar. Using a pastry cutter, fork or food processor, cut in the butter until the mixture resembles coarse meal.
    1 cup (125g) all-purpose flour, 1/2 cup (100g) granulated sugar, 1/2 cup (114g) unsalted butter
  • Press the mixture into the bottom of the prepared pan. Bake for 15 minutes or until the edges are just lightly golden.
  • Meanwhile, in another large bowl, whisk together the sugar, flour, eggs, and vanilla.
    1 cup (200g) granulated sugar, 1/4 cup (31g) all-purpose flour, 2 large eggs, 1 tsp vanilla extract
  • Then mix in the rhubarb and coconut.
    2 cups diced rhubarb, 1/4 cup shredded coconut
  • Pour the filling mixture over the hot crust. Top with chopped or sliced nuts if using. Place back in the oven and bake for another 30 minutes or until the filling is almost set.
  • Let cool for at least 30 minutes before removing from pan and cutting into squares. Best served the day of.

Notes

Leftovers can be placed in an airtight container and stored in the fridge for up to 3 days.
Calories: 188kcal, Carbohydrates: 28g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 36mg, Sodium: 13mg, Potassium: 83mg, Fiber: 1g, Sugar: 20g, Vitamin A: 223IU, Vitamin C: 1mg, Calcium: 25mg, Iron: 1mg
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Recipe adapted from Noshing with the Nolands