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!)
Recipe adapted from: Dulce Dough via Taste of Home
Katrina @ Warm Vanilla Sugar says
May 29, 2012 at 10:44 amI grew up eating rhubarb luckily and love the stuff. This sounds soooo fabulous!
Angie says
May 29, 2012 at 10:51 amThese rhubarb custard bars look so delightful and simply mouthwatering.
Georgia The Comfort of Cooking says
May 29, 2012 at 2:19 pmThese bars look so amazingly dreamy, creamy and delicious Audra!
Amy J says
May 29, 2012 at 2:59 pmI can’t wait to try making this recipe – they look sooo good! Thanks for sharing :-)
Cassie @ Bake Your Day says
May 29, 2012 at 3:19 pmThese look incredibly creamy, Audra. Love the bright color too!
Averie Cooks says
May 29, 2012 at 3:23 pmthese look delish and like the best way to use rhubarb, ever!
Gastronomic Momad says
May 29, 2012 at 4:29 pmThis 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!
Becca Looney says
May 29, 2012 at 4:50 pmI’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! :)
Stephie @ Eat Your Heart Out says
May 29, 2012 at 5:29 pmRhubarb 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!
Chung-Ah | Damn Delicious says
May 29, 2012 at 9:05 pmYou had me at creamy! I still haven’t tried rhubarb yet but it looks like I have to get to the store and try these babies out so I can make these oh-so-creamy bars!
LuRuSo says
May 30, 2012 at 2:00 pmI’ve been in eager anticipation for another Audra rhubarb recipe-hooray! Summer is here!
gingerbreadbagels says
May 30, 2012 at 3:09 pmThat’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! :)
Claire Gallam10 says
May 30, 2012 at 3:37 pmrhubarb is SO in right now :) hahah! I love these, Audra!
Indigo Scones (Ellen) says
May 30, 2012 at 5:34 pmAmazing! I’m might be joining your conversion.
ATasteOfMadness says
May 31, 2012 at 10:41 pmWOw, these look amazing! It`s amazing what you find on pinterest. I love it :)
carolyn bradford says
June 1, 2012 at 4:05 amOk, 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!
Preserved and Pickled says
June 4, 2012 at 3:08 pmThis 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!
Lucy says
May 16, 2018 at 2:43 pmHi, do you have any idea how much rhubarb you used for this in weight? Or if not, how many sticks? Thanks!