Creamy Rhubarb Custard Bars

A year ago, if you asked me my opinion of rhubarb, it would pretty much be the polar opposite of what it is now. To be honest, I was really confused by rhubarb in general. What was it? Red Celery? Why would I want to bake with red celery? I knew it was often paired with strawberries, but I was a little too weirded out to try it.

Then, last spring, I tried the most unexpectedly delicious rhubarb crisp and I was an instant convert. I couldn’t believe that I’d been missing out on such a tart and delicious ingredient! So, around this time last year, I baked up a couple wonderful things with rhubarb and berries, and I’ve been anxiously awaiting it’s short-lived springtime season ever since!

When I saw these gorgeous pink bars on Pinterest a few months ago, I knew this had to by my next rhubarb creation. It made me a little nervous to not pair it’s tartness with some sweet berries, but I was excited to give it a whirl. And really, how could I resist a fluffy pink bar that was also a bit tart and refreshing? Answer- I couldn’t.

This recipe is simple to throw together, and would be the perfect summer picnic treat. I also think it would be outstanding with other fruits when they are in season. You can bet that I’ll be whipping up some peaches and cream custard bars come August! (If I still have time to bake during wedding month. I sure hope I do!)

Creamy Rhubarb Custard Bars- The Baker Chick

Creamy Rhubarb Custard Bars

Yield: 9 bars


  • crust:
  • 1 cup all purpose flour
  • 1/8 cup sugar
  • 1 stick cold butter cut into pieces
  • filling:
  • 1 cup sugar
  • 1/4 tsp. nutmeg
  • 3 and 1/2 tablespoons flour
  • 1/2 cup heavy whipping cream
  • 1 egg and 1 egg yolk, beaten
  • 1/2 tsp vanilla extract
  • 2 1/2 cups fresh rhubarb finely chopped.
  • topping:
  • 4 oz. cream cheese softened
  • 1/4 cup sugar
  • 1/4 tsp vanilla extract
  • 1/2 cup heavy whipping cream, whipped


  1. Preheat oven to 350°F and grease or parchment an 8x8 baking dish.
  2. Prepare crust by combining the flour and sugar in a bowl. Cut in the butter with pastry blender or fork until mixture resembles coarse crumbs. Lightly press into prepared pan and bake for 10-15 minutes in preheated oven. (Crust should be puffy but still soft.)
  3. While crust is baking, prepare filling. Combine sugar, nutmeg, and flour in a large bowl. Whisk in the cream and egg/yolk, then gently fold in the rhubarb. Pour over the crust and bake for 40-45 minutes or until the custard is set. Cool completely.
  4. Prepare topping by beating cream cheese, sugar, and vanilla until smooth then fold in the whipped cream. Spread the topping over the top and cover and chill. (Best served very cold!) Cut into bars before serving. Store bars in the refrigerator.
Nutrition Information:
Yield: 9 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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Recipe adapted from: Dulce Dough via Taste of Home


  1. I grew up eating rhubarb luckily and love the stuff. This sounds soooo fabulous!

  2. I can’t wait to try making this recipe – they look sooo good! Thanks for sharing :-)

  3. This looks delicious! Like you too, I’ve always been a bit confounded with rhubard and didn’t really understand what everyone enjoyed about it or how to use it. I finally broke down a few weeks ago and picked a few up to try and it is so delicious! I have more so plan on using it this week. These custard bars might be the way to go!

  4. I’ve never had rhubarb, and I’m behind you on the idea that it looks like red celery, but I’d be willing to try it :P And these bars look so fluffy, creamy, and delicious! :)

  5. Rhubarb is such a weird little plant! But my momma and grandmother have been feeding it to me since I was just a little nugget, so I have always loved it! I can totally see why someone who didn’t grow up with it would be apprehensive, but I’m glad you tried it and have come to love it!

  6. That’s what I thought of rhubarb at first too! But now I looovee it since I get what in the world it is haha. These bars look oh so good and creamy. YUM! :)

  7. Ok, Audra! I’ve really missed reading your wonderful recipes on your blog and on Foodbuzz! So glad I got to see this! It looks amazing and I’m a HUGE fan of rhubarb!!! Hope you are doing well!

  8. This sounds absolutely fabulous. I happen to LOVE rhubarb. Grew up breaking off the staks and crunching on it like a carrot. I think I am going to try a modified version of this with some of my pickled rhubarb!

  9. Hi, do you have any idea how much rhubarb you used for this in weight? Or if not, how many sticks? Thanks!

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