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    Home » Recipes » Desserts

    Grandma's Rhubarb Custard Bars

    Published: May 24, 2023 · Modified: Jun 1, 2023 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    Jump to Recipe Print Recipe

    Grandma's recipe for rhubarb custard bars is melt in your mouth delicious especially warm, right out of the oven. These are the best custard rhubarb bars around! I can't wait for you to try them.

    Overhead shot of rhubarb custard bars on a white plate.

    This recipe is more than fifty years old. Definitely an oldie but a goodie and I assure you a recipe you'll make over and over again. Just like we do. This rhubarb custard recipe is always made first once rhubarb season begins.

    I believe you'll do the same once you taste it. I am excited to hear what you think.

    Custard Rhubarb Bars

    This was inspired by my strawberry pie recipe on this site, and pairs well with this pink mojito or amazing oreo frappuccino recipe.

    Why You Will Love this Recipe

    • The combination of sweet custard and tangy rhubarb creates a perfect harmony of flavors in each bite.
    • An easy straightforward recipe that uses common ingredients.
    • Rhubarb custard bars are perfect for any occasion and this dessert always impresses everyone.

    Top Tip:

    Make sure to cut your rhubarb stalks into evenly sized pieces so that they cook uniformly and soften to the same consistency.

    Ingredients

    This recipe uses common ingredients that you likely have inside your home already.

    All the ingredients to make rhubarb custard bars.

    Base Ingredients

    • eggs
    • milk
    • vanilla extract
    • granulated sugar
    • salt
    • all purpose flour
    • rhubarb
    • strawberries

    Topping Ingredients

    • butter, melted
    • all purpose flour
    • brown sugar
    • oatmeal

    See recipe card below for exact quantities.

    Substitutions and Variations

    Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change these custard rhubarb bars.

    • Vanilla extract - Vanilla is a universal crowd-pleaser, but feel free add a half a teaspoon of your desired extract flavor to your egg mixture like almond, coconut, peppermint, lemon, banana, maple, orange, or rum extract instead.
    • Add Powdered Sugar - Dust your rhubarb custard with a layer of powdered sugar.
    • More Fruit - Add other fruits like chopped raspberries, blackberries, cranberries, apple or blueberries instead of strawberries.
    • Add Flavor - Add spices like cinnamon or nutmeg or lemon or orange zest into the filling to add flavors.
    • Add More - Add chocolate chips, chocolate sauce, caramel sauce, or drizzle a simple glaze made from powdered sugar and water or milk all over rhubarb custard when serving.
    • Make it a Pie - Bake in deep dish pie plate and make the best rhubarb custard pie.

    Instructions

    This old recipe uses simple ingredients that you likely already have in your home.

    Beaten eggs, vanilla, sugar, salt and flour in a bowl.
    Milk being poured into bowl.

    In a large mixing bowl, combine beaten eggs, milk, salt, flour, sugar and vanilla.

    Diced rhubarb and strawberries in bowl with rhubarb custard mixture.
    Rhubarb custard mixture stirred with all ingredients blended together.

    Stir in diced rhubarb and sliced strawberries.

    Rhubarb custard in pan ready to be baked.
    Brown sugar, oats, butter and flour in bowl.

    Transfer custard filling to a greased 9x13 baking pan. Prepare topping by combining butter, flour, brown sugar, and oatmeal.

    Topping mixture stirred and blended together.
    Topping added to top of rhubarb custard.

    Place pieces of the topping mixture on top of the base mixture, almost covering it completely.

    Baked rhubarb custard bars right out of the oven.
    Overhead shot of custard rhubarb bars served on a white plate.

    Bake for 65-75 minutes or until topping is golden brown and center is set. Remove baking dish from oven and serve warm.

    Hint: For a smooth and creamy custard, be sure to whisk your eggs well until they reach a lemon-yellow or orange-yellow color.

    If you love recipes like this, you may also enjoy Strawberry Crisp.

    A forkful of rhubarb custard.

    Storage

    It's so easy to store these rhubarb custard bars.

    Refrigerator: Keep cooled, leftover rhubarb custard bars in an airtight container or covered with plastic wrap in the refrigerator for up to three days.

    Freezer: Wrap the bars individually in plastic wrap and store them in an airtight container for up to 3 months. Thaw in the refrigerator before serving.

    Make Ahead: You can make these bars ahead of time and freeze them, allowing you to enjoy a homemade dessert whenever you want.

    Reheat: When you're ready to enjoy your bars, reheat refrigerated or frozen bars gently in the oven before serving. Preheat your oven to 325 degrees and place the bars on an oven-safe dish. For refrigerated bars, warm them for about 5-7 minutes, while frozen bars may take about 15-20 minutes to reach the desired temperature. Keep an eye on them to avoid overcooking.

    What to Serve with Rhubarb Custard

    • Consider adding a dollop of whipped cream, whipped topping, or vanilla or strawberry ice cream on top of your rhubarb custard bars. .
    • A refreshing glass of sparkling wine can bring out the fruity notes of the rhubarb and a cup of warm tea, such as an herbal blend with mint or lemon, will soothe the palate and cleanse your taste buds so you can enjoy every bite.

    Tips

    Here are some important tips to make sure your recipe comes out just right.

    • Cut rhubarb evenly: Make sure to cut your rhubarb stalks into evenly sized pieces so that they cook uniformly and soften to the same consistency.
    • Whisk eggs thoroughly: For a smooth and creamy custard, be sure to whisk your eggs well until they reach a lemon-yellow or orange-yellow color.
    • Monitor baking time: Custard bars should be baked until until topping is golden brown and center is set that no longer jiggles.
    • Let bars cool: To achieve the best texture and flavor, allow your rhubarb custard bars to cool to warm room temperature before cutting or serving.

    FAQ

    Do you have questions about custard rhubarb bars? Here are some of the most commonly asked questions about them.

    Do I need to peel the fresh rhubarb?

    No, there's no need to peel rhubarb for custard bars. Simply wash the stalks well and cut them into small pieces before adding them to the custard mixture.

    What type of fresh rhubarb should I use?

    Choose fresh, firm stalks with a bright red color for the best taste and texture in your rhubarb custard bars. Avoid using soft, limp, or greenish stalks.

    Can I use frozen rhubarb for this recipe?

    Absolutely! Frozen rhubarb can be used, just thaw it and drain any excess liquid before adding it to the custard mixture.

    A sideshot of a rhubarb custard bar on white plate.

    Video

    More Strawberry Recipes

    Do you like strawberries? Here some recipes you may also like to try.

    • Strawberry Danish
    • Strawberry Charlotte Cake
    • Air Fryer Strawberry Shortcake
    • Strawberry Jam with Jalapenos

    Rhubarb Custard Bars

    Ready to get cooking? Remember that you can print this recipe if you would like.

    Grandma's Rhubarb Custard Bars

    Grandma's recipe for rhubarb custard bars are melt in your mouth delicious especially warm, right out of the oven. These are the best custard rhubarb bars around!
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 5 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 24
    Calories 266 kcal

    Equipment

    • Measuring cups and spoons
    • 13 x 9 inch cake pan
    • large bowl
    • Hand mixer
    • wooden spoon
    • Rubber spatula
    • mixing bowl
    • Fork
    • spatula

    Ingredients
      

    Base Ingredients

    • 5 large eggs beaten
    • 1 cup milk
    • 1 teaspoon vanilla extract
    • 3 cups granulated sugar
    • ½ teaspoon salt
    • ½ cup all purpose flour
    • 4 cups rhubarb chopped
    • 3 cups sliced strawberries

    Topping Ingredients

    • 1 cup butter melted
    • 1 cup all purpose flour
    • 1 cup brown sugar packed
    • 1 cup oatmeal

    Instructions
     

    • Preheat oven to 350ºF.
    • In a large mixing bowl, combine beaten eggs, milk, vanilla, sugar, salt, and flour.
    • Stir in rhubarb and strawberries.
    • Transfer mixture to a greased 9x13 baking dish.
    • Prepare topping by combining butter, flour, brown sugar, and oatmeal. I use my fingers. My husband uses a fork.
    • Place pieces of the topping mixture on top of the base mixture, almost covering it completely.
    • Bake for 65-75 minutes or until topping is golden brown and center is set.

    Notes

    •  
    • Cut rhubarb evenly: Make sure to cut your rhubarb stalks into evenly sized pieces so that they cook uniformly and soften to the same consistency.
    • Whisk eggs thoroughly: For a smooth and creamy custard, be sure to whisk your eggs well until they reach a lemon-yellow or orange-yellow color.
    • Monitor baking time: Custard bars should be baked until until topping is golden brown and center is set that no longer jiggles.
    • Let bars cool: To achieve the best texture and flavor, allow your rhubarb custard bars to cool to warm room temperature before cutting or serving. If serving warm, which is my favorite, slices will not hold together as bars.
    •  
    •  
    •  

    Nutrition

    Calories: 266kcalCarbohydrates: 44gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 60mgSodium: 132mgPotassium: 146mgFiber: 1gSugar: 36gVitamin A: 332IUVitamin C: 12mgCalcium: 51mgIron: 1mg
    Keyword custard rhubarb bars, rhubarb custard bars
    Tried this recipe?Let us know how it was!
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    Welcome!

    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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