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.
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.
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.
In a large mixing bowl, combine beaten eggs, milk, salt, flour, sugar and vanilla.
Stir in diced rhubarb and sliced strawberries.
Transfer custard filling to a greased 9x13 baking pan. Prepare topping by combining butter, flour, brown sugar, and oatmeal.
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. 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.
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.
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.
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.
Absolutely! Frozen rhubarb can be used, just thaw it and drain any excess liquid before adding it to the custard mixture.
More Strawberry Recipes
Do you like strawberries? Here some recipes you may also like to try.
Rhubarb Custard Bars
Ready to get cooking? Remember that you can print this recipe if you would like.
Grandma's Rhubarb Custard Bars
Equipment
Ingredients
Base Ingredients
- 5 large eggs beaten
- 1 cup milk
- 1 teaspoon vanilla extract
- 3 cups 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
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