Print

Rhubarb Custard Crumble Bars – Creamy and Irresistible

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rhubarb Custard Crumble Bars feature a buttery shortbread crust, silky vanilla custard, tart rhubarb filling, and a golden crumble topping. These layered bars are the perfect sweet-tart spring dessert.

Ingredients

Scale
  • For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, cold and cubed
  • For the custard filling:
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup heavy cream (or whole milk)
  • 1 teaspoon vanilla extract
  • 2 cups fresh rhubarb, diced
  • 1 tablespoon flour (optional, for tossing rhubarb)
  • For the crumble topping:
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 teaspoon ground cinnamon (optional)

Instructions

  1. Preheat oven to 350°F and line a 9×9-inch baking pan with parchment paper.
  2. In a bowl, mix flour, sugar, and salt for the crust. Cut in cold butter until crumbly.
  3. Press mixture firmly into the bottom of the pan and bake for 12–15 minutes until lightly golden.
  4. In a separate bowl, whisk eggs and sugar until smooth. Add cream and vanilla, whisk gently to combine.
  5. Spread diced rhubarb evenly over the pre-baked crust. If needed, toss rhubarb with 1 tablespoon flour first.
  6. Pour custard mixture evenly over the rhubarb layer.
  7. Prepare crumble topping by mixing flour and brown sugar, then cutting in cold butter until crumbly. Add cinnamon if desired.
  8. Sprinkle crumble evenly over the custard layer.
  9. Bake for 40–45 minutes until custard is set and topping is golden brown.
  10. Cool completely before slicing. Refrigerate for cleaner cuts if desired.

Notes

  • Always pre-bake the crust to prevent a soggy base.
  • Dice rhubarb evenly for consistent texture.
  • Do not overbake; custard should be just set in the center.
  • Allow bars to cool fully before slicing for clean layers.
  • Store in the refrigerator for up to 4 days.

Nutrition

Find it online: https://recipeeasily.com/rhubarb-custard-crumble-bars/