Can I use frozen rhubarb for Custard Rhubarb Bars?

Yes, frozen rhubarb works perfectly for Custard Rhubarb Bars. There’s no need to thaw it before using. Simply add it directly to the custard mixture and increase the baking time slightly to ensure the filling sets properly.

How do I know when Custard Rhubarb Bars are done baking?

Custard Rhubarb Bars are ready when the top looks lightly golden and the center is set. You can insert a knife into the middle—if it comes out clean, the bars are done. The custard should not jiggle excessively.

How should I store Custard Rhubarb Bars?

Store Custard Rhubarb Bars in an airtight container in the refrigerator for up to 5 days. Keeping them chilled helps maintain their structure and freshness. You can serve them cold or let them sit at room temperature briefly before serving.

Can Custard Rhubarb Bars be frozen?

Yes, Custard Rhubarb Bars freeze very well. Wrap them tightly or store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving for the best texture.

Custard Rhubarb Bars Easy Classic Recipe

Name: Custard Rhubarb Bars
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 6 tablespoons unsalted butter (cold, cut into pieces); 3 1/2 tablespoons icing sugar; 1 1/2 large eggs (lightly beaten); 3 tablespoons all-purpose flour (for topping); 1 cup + 2 tablespoons granulated sugar; 1 1/4 cups rhubarb (finely chopped, fresh or frozen); 1 tablespoon icing sugar (optional, for garnish)

Description

Custard Rhubarb Bars are a classic dessert featuring a buttery shortbread base topped with a creamy, sweet-tart rhubarb custard filling. Perfect for spring and summer baking, these bars are easy to make and can be prepared with fresh or frozen rhubarb.

Ingredients

Scale

3/4 cup all-purpose flour
6 tablespoons unsalted butter (cold, cut into pieces)
3 1/2 tablespoons icing sugar
1 1/2 large eggs (lightly beaten)
3 tablespoons all-purpose flour (for topping)
1 cup + 2 tablespoons granulated sugar
1 1/4 cups rhubarb (finely chopped, fresh or frozen)
1 tablespoon icing sugar (optional, for garnish)

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Instructions

Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a bowl, mix 3/4 cup flour and icing sugar. Cut in cold butter until the mixture becomes crumbly.
Press the mixture evenly into the prepared pan and bake for 10 minutes.
In another bowl, lightly beat the eggs, then add sugar and flour. Mix until smooth.
Stir in the chopped rhubarb until evenly combined.
Pour the custard rhubarb mixture over the pre-baked crust and spread evenly.
Bake for 35–40 minutes, or until the top is lightly golden and set.
Remove from oven and let cool completely before slicing into bars.
Dust with icing sugar before serving, if desired.

Notes

Use frozen rhubarb directly without thawing; add a few extra minutes to baking time.
Allow bars to cool completely to ensure clean slices.
Store in the refrigerator in an airtight container for up to 5 days.
These bars can be frozen for up to 2 months.
For variation, combine rhubarb with strawberries for a sweeter flavor.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 144 kcal
Sugar: 18 g
Sodium: 41 mg
Fat: 5 g
Saturated Fat: 3 g
Unsaturated Fat: 1.3 g
Trans Fat: 0.2 g
Carbohydrates: 24 g
Fiber: 0.4 g
Protein: 1 g
Cholesterol: 29 mg