This Rhubarb Custard Bars recipe features layers of buttery shortbread crust, rich egg custard, and tart rhubarb. Served with a tangy whipped cream cheese + sour cream topping, this pretty spring and summer dessert is an absolute delight!

These Rhubarb Custard Bars are a fun combination of my grandma’s beloved Rhubarb Custard Pie and my Rhubarb Cheesecake Pie. The bright, tart rhubarb is the perfect foil for the creamy custard filling and topping, bringing it all into balance. Prepare to be enamored by my latest rhubarb dessert recipe!
Why I Adore These Beautiful Rhubarb Bars
I thoroughly enjoy reinventing classic recipes, such as my grandma’s rhubarb custard pie – it’s a very dear recipe in my family. And these rhubarb custard bars do not disappoint. Here’s what makes them a favorite.
- Ready for a party. I just love a good bar recipe! Bars were meant for parties, as they usually serve a good amount of people and can be eaten straight out of hand. While I adore my grandma’s rhubarb custard pie, this bar version yields more servings, so it’s ideal for summer get-togethers with family and friends. My mom’s Rhubarb Cream Cheese Bars are another delicious rhubarb option.
- A summer indulgence. Like my Raspberry Swirl Cheesecake, I find that adding some fresh tartness to rich desserts is the perfect way to give them a summertime makeover. These rhubarb custard bars are rich and creamy, but the fresh rhubarb cuts through some of that richness.
- Ideal for using up rhubarb. If, like me, you’re always looking for ways to use your rhubarb harvest, you’ll be glad to learn that these bars use 4 cups of diced rhubarb. (Make my Strawberry Rhubarb Bars and Ruby Rhubarb Syrup too, and you’ll be sure to use up your bounty in no time.)
What You’ll Need
This recipe is made in layers, with each layer requiring just a few ingredients. Scroll down to the printable recipe card to find the exact ingredient quantities and recipe instructions.

Crust:
- Flour – All-purpose flour forms the base of the crust.
- Powdered sugar – Powdered sugar, rather than granulated, gives the crust a melt-in-your-mouth quality to it.
- Salt – A little bit of salt is a delicious contrast to the sweetness.
- Butter – Use room temperature unsalted butter.

Rhubarb Custard Filling:
- Sugar – Granulated sugar tames the tartness of the rhubarb.
- Flour – All-purpose flour gives the egg custard filling some substance.
- Salt – For balance.
- Nutmeg – My grandma’s rhubarb custard pie includes a bit of nutmeg, which I’ve always loved. So I included that warm spice here as well.
- Eggs – Let these come to room temperature while you gather up the ingredients.
- Rhubarb – Use fresh rhubarb with bright to deep red or pink stalks. Learn more about rhubarb in this guide: Rhubarb 101.

Topping:
- Cream cheese – Use full-fat block-style cream cheese, not the whipped kind in the tub. Let this come to room temperature.
- Powdered sugar – This “melts” right into the topping because it’s so finely ground (no grainy sugar = the creamiest topping!).
- Sour cream – My rhubarb cream cheese pie recipe features a thin layer of sour cream topping, which I’ve always loved. So I just had to add some to the cream cheese – it’s WONDERFUL! Use full-fat sour cream for the richest flavor and texture.
- Vanilla extract – Or try almond extract for a little different flavor twist.
How to Make Rhubarb Custard Bars
Here’s what you’ll need to do to create this summertime dessert:


- Prepare. Preheat your oven to 350° F and coat your pan with nonstick spray. You can line the pan with parchment paper too, if you’d like. (If I’m making bars for a party, I usually do this because it makes them easier to remove and cut cleanly, but if I’m making them for my family, we just enjoy them out of the pan.)
- Make the crust. Whisk the dry ingredients, then cut in the butter. Transfer to the prepared pan and press into an even layer. Bake for 15 minutes.


- Make the filling. Stir together the dry ingredients, then mix in the egg. Fold in the rhubarb and pour over the crust.
- Bake. Return the pan to the oven and bake for 40 to 45 minutes, or until the top is lightly browned and the center no longer jiggles.


- Cool and chill. Let the bars cool on a rack and once they reach room temperature, refrigerate for about 2 hours, or until they’re set. Then slice.
- Make the topping. Beat the topping ingredients with an electric mixer until smooth.

- Serve. Plate the bars. Then add a bit of the topping (make it fancier with a piping tip or just add a casual dollop with a spoon), if desired.

Tips, Variations, and More Serving Suggestions
Here are all the pointers you need for perfect rhubarb custard bars!
- Be patient and let them chill. To achieve a firmer, sliceable texture, be sure to refrigerate them until they’re chilled throughout and set.
- Try another crust. Swap in a graham cracker crust instead of shortbread; you can use the crust from my Lemon Cheesecake Bars with Raspberries and simply double the ingredients.
- Add cinnamon. I like cinnamon with rhubarb. You could add some cinnamon to the crust. Or along with the nutmeg in the filling.
- Use a different topping. If you’d like to serve these bars as a handheld treat, you can skip the topping, like in the photo above. You could also give them a dusting of powdered sugar. Whipped cream is another topping option.

How to Store
Refrigerate the rhubarb custard bars and the topping in separate containers — or keep the bars in the pan and wrap it tightly with plastic wrap or foil. Both elements will keep well for up to 4 days in the fridge. Let the cream cheese topping soften at room temperature for 20 to 30 minutes before serving.
Custard-based desserts can be finicky when you freeze and thaw them, so freeze at your own risk. I do it, though, because I just can’t stand to see this dessert go to waste! 😉
More Rhubarb Recipes

Rhubarb Custard Bars
Ingredients
Crust
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon Morton kosher salt
- 14 tablespoons unsalted butter, at room temperature
Rhubarb Custard Filling
- 2 cups granulated sugar
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 6 large eggs
- 4 cups diced (¼" to ½" size) fresh rhubarb (I recommend using stalks that are bright to deep red or pink in color, for the prettiest color.)
Cream Cheese + Sour Cream Topping
- 6 ounces full-fat block-style cream cheese, at softened room temperature
- ½ cup powdered sugar
- ½ cup full-fat sour cream
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350° F. Lightly spray a 9" x 13" baking pan with nonstick spray and set aside. If desired, line pan with a parchment paper sling, for clean cuts.
- Crust: In a medium bowl, whisk flour, powdered sugar, and salt. With a rigid pastry blender, cut in the butter until ½" sized pieces form.
- Scatter crust mixture evenly over bottom of prepared pan, then gently press into an even layer.
- Bake crust for 15 minutes, then remove from oven.
- Rhubarb Custard Filling: While crust is baking, stir sugar, flour, salt, and nutmeg in a medium bowl.
- Add eggs and use a spatula to mix until just evenly combined. Then fold in the rhubarb. Pour filling over par-baked crust.
- Bake at 350° F for 40-45 minutes, or until top is lightly browned and the center is not jiggly (should barely move) when you nudge the pan. Transfer pan to a cooling rack to cool completely. Then refrigerate until firm enough to cut, about 2 hours.
- Cream Cheese + Sour Cream Topping: With an electric mixer, beat all ingredients until completely smooth.
- Serve & Store: Once chilled, cut into bars and serve individual pieces with small dollops of cream cheese topping. Store both the rhubarb custard bars and the cream cheese topping in the fridge. Let refrigerated cream cheese topping soften at room temperature for 20-30 minutes before serving.
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