Sweet Strawberry Rhubarb Custard Bars

One of my fondest memories is from a sun-soaked afternoon at my grandmother’s house. She had a sprawling garden filled with vibrant strawberries and tangy rhubarb, and I can still picture her bustling around the kitchen, the air thick with the warm, sweet scent of baking. That’s when I first tasted her Strawberry Rhubarb Custard Bars with Buttery Shortbread Crust. Each bite was a delightful balance of flavors—the tartness of the rhubarb perfectly complemented by the sweetness of the strawberries, all enveloped in a silky custard. The buttery shortbread crust crumbled delightfully, providing the perfect base for this luscious treat.

What makes my version of these bars truly special is the way I elevate the classic recipe with a hint of cinnamon in the crust and a touch of vanilla in the custard, enhancing the flavor profiles while keeping the essence of my grandmother’s dish alive. The vibrant red filling, glistening and inviting, sends out an irresistible aroma that’s bound to draw everyone into the kitchen. I love how the creamy custard creates a harmonious dance with the fruity filling, while that buttery shortbread crust adds a lovely texture.

Now that I’ve taken you on this delicious journey, let me show you exactly how to make these delightful Strawberry Rhubarb Custard Bars with Buttery Shortbread Crust. Trust me, you’ll want to savor every last bite!

this Recipe

Why You’ll Love This Recipe

• Features a buttery shortbread crust that crumbles beautifully, creating a delightful contrast to the creamy custard and tangy filling.
• Combines the sweet and tart flavors of strawberries and rhubarb, making each bite a burst of seasonal goodness.
• Easy to prepare with only a few steps, making it perfect for both novice and experienced bakers.
• Can be made ahead of time, allowing the flavors to meld and the bars to set perfectly in the fridge overnight.
• Budget-friendly, using simple ingredients you probably already have at home, making it accessible for everyone.

Ingredients

• For the Shortbread Crust:
• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• For the Strawberry Rhubarb Filling:
• 2 cups rhubarb, chopped into ½-inch pieces
• 2 cups fresh strawberries, hulled and sliced
• 1 cup granulated sugar
• ¼ cup cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• For the Custard Topping:
• 3 large eggs
• 1 cup heavy cream
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Let’s delve into the key ingredients that make these Strawberry Rhubarb Custard Bars so special! The unsalted butter in the shortbread crust provides rich flavor and helps achieve that tender, crumbly texture. Be sure to use room temperature butter for easy creaming. If you’re looking for a dairy-free option, coconut oil can be a good substitute, though it may alter the flavor slightly.

In the filling, the rhubarb and strawberries are the stars, offering a delightful sweet-tart balance that truly captures spring. When selecting rhubarb, look for firm, brightly colored stalks. If fresh rhubarb isn’t available, frozen can work, but be sure to thaw and drain excess moisture before using. The cornstarch is essential for thickening the filling, giving it that perfect sliceable consistency.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). This ensures that the crust begins baking as soon as it’s in the oven, creating a nice, even base.
2. In a mixing bowl, cream together 1 cup of softened unsalted butter and ½ cup granulated sugar until it’s light and fluffy, about 3-4 minutes. The mixture should be pale and airy. Avoid overmixing to prevent the crust from becoming tough.
3. Add 2 cups of all-purpose flour, ¼ teaspoon salt, and 1 teaspoon vanilla extract to the butter mixture. Mix until just combined. The dough will be crumbly but should hold together when pressed. If it feels too dry, you can add a teaspoon of cold water.
4. Press the dough evenly into a greased 9×13-inch baking dish, making sure to cover the bottom and slightly up the sides. Use your fingers or the bottom of a measuring cup to create an even layer. Bake for 15-18 minutes until lightly golden around the edges.
5. While the crust bakes, prepare the filling. In a large bowl, combine 2 cups of chopped rhubarb, 2 cups of sliced strawberries, 1 cup granulated sugar, ¼ cup cornstarch, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice. Mix well and set aside to allow the juices to meld, about 10 minutes.
6. Once the crust is ready, remove it from the oven and let it cool slightly for about 5 minutes. Pour the fruit mixture evenly over the crust, spreading it out gently.
7. In another bowl, whisk together 3 large eggs, 1 cup heavy cream, ½ cup granulated sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt until smooth. Pour the custard mixture over the fruit filling, ensuring it covers all the fruit.
8. Bake the entire dish for 40-45 minutes or until the custard is set and lightly golden on top. It should jiggle slightly in the center but not be liquid. Avoid overbaking, as this can lead to a rubbery texture.
9. Allow the bars to cool completely at room temperature for about an hour, then refrigerate for at least 2 hours to set before slicing. This is crucial for clean cuts!
10. When ready to serve, slice into squares and enjoy the delightful layers of buttery crust, tangy fruit filling, and creamy custard!

Pro Tips for the Best Strawberry Rhubarb Custard Bars With Buttery Shortbread Crust

• Make sure your butter is at room temperature for the crust. Cold butter will not cream properly, affecting the texture of your shortbread.
• Don’t skip the chilling time! Allowing the bars to cool in the fridge not only makes them easier to cut but also enhances the flavors as they meld together.
• Watch your baking time closely; the custard should be just set but not overcooked. A slight wobble in the center is a good sign that it’s still creamy.
• For the fruit filling, feel free to adjust the sugar based on the sweetness of your strawberries or rhubarb. You can even add a pinch of cinnamon for an extra flavor boost.
• If you notice the crust getting too dark while baking, cover it loosely with aluminum foil to prevent burning while the custard finishes cooking.

Variations & Serving Ideas

Looking to mix things up? Here are a few fun variations! You could swap out the strawberries for blueberries or blackberries for a different flavor profile. If you want to make it gluten-free, substitute the all-purpose flour with a gluten-free blend. For a seasonal twist, try adding a layer of lemon curd under the custard for a zesty zing!

As for serving ideas, these bars pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream, which adds a creamy contrast. A fresh mint garnish can also elevate the presentation and flavor. Additionally, serve with a cup of herbal tea or a light rosé for a delightful dessert experience.

Storage, Make-Ahead & Reheating

Store any leftovers in an airtight container in the refrigerator for 3-4 days. These Strawberry Rhubarb Custard Bars actually taste better the next day as the flavors continue to develop. If you want to freeze them, wrap the bars tightly in plastic wrap and then foil, and they’ll keep for up to 3 months. To reheat, simply thaw overnight in the fridge and warm in a 300°F (150°C) oven for about 10-15 minutes.

Frequently Asked Questions

Can I make Strawberry Rhubarb Custard Bars With Buttery Shortbread Crust ahead of time?

Yes — in fact, they taste even better the next day! Making them ahead allows the flavors to meld beautifully. Simply store them in the fridge until you’re ready to serve.

Can I substitute the rhubarb in this recipe?

Absolutely! If you can’t find fresh rhubarb, you can use frozen rhubarb. Just make sure to thaw and drain it well to avoid excess moisture that could make the filling watery.

How do I know when the custard is done?

The custard is done when it is set but still slightly jiggly in the center. If it looks too firm or starts to brown too much, it may be overcooked. Aim for a light golden top.

Can I use other fruits in the filling?

Yes! Feel free to experiment with other fruits such as peaches, cherries, or apples. Just be aware that different fruits will have varying sweetness and moisture content, which may require adjustments in sugar or cornstarch.

What’s the best way to cut these bars for serving?

For clean cuts, use a sharp knife and lightly warm it under hot water before slicing. Wipe the knife between cuts to keep the edges neat. This will help maintain the layers and presentation!

Final Thoughts

These Strawberry Rhubarb Custard Bars with Buttery Shortbread Crust are truly a delightful combination of flavors and textures, making them a standout dessert. The tangy sweetness of the strawberries and rhubarb perfectly complements the rich, creamy custard, all nestled atop a buttery, melt-in-your-mouth shortbread crust.

This is the kind of recipe I come back to again and again, especially when I want to share a slice of seasonal goodness with friends and family. The vibrant colors and enticing aromas that fill the kitchen are simply irresistible. I encourage you to give these bars a try; they’re sure to become a cherished favorite in your home. Don’t forget to share your results or add your own twist—your creativity can make this recipe even more special!

Print

Strawberry Rhubarb Custard Bars

---

• Author: Ava
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x

Print Recipe

Pin Recipe

Description

These Strawberry Rhubarb Custard Bars feature a buttery shortbread crust and a creamy custard filling that perfectly balances the tartness of rhubarb and sweetness of strawberries. They are easy to make and are sure to be a hit with family and friends.

---

Ingredients

Scale 1x2x3x

• For the Shortbread Crust:
• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• For the Strawberry Rhubarb Filling:
• 2 cups rhubarb, chopped into ½-inch pieces
• 2 cups fresh strawberries, hulled and sliced
• 1 cup granulated sugar
• ¼ cup cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• For the Custard Topping:
• 3 large eggs
• 1 cup heavy cream
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

---

Instructions

1. Preheat your oven to 350°F (175°C). This ensures that the crust begins baking as soon as it’s in the oven, creating a nice, even base.
2. In a mixing bowl, cream together 1 cup of softened unsalted butter and ½ cup granulated sugar until it’s light and fluffy, about 3-4 minutes. The mixture should be pale and airy. Avoid overmixing to prevent the crust from becoming tough.
3. Add 2 cups of all-purpose flour, ¼ teaspoon salt, and 1 teaspoon vanilla extract to the butter mixture. Mix until just combined. The dough will be crumbly but should hold together when pressed. If it feels too dry, you can add a teaspoon of cold water.
4. Press the dough evenly into a greased 9×13-inch baking dish, making sure to cover the bottom and slightly up the sides. Use your fingers or the bottom of a measuring cup to create an even layer. Bake for 15-18 minutes until lightly golden around the edges.
5. While the crust bakes, prepare the filling. In a large bowl, combine 2 cups of chopped rhubarb, 2 cups of sliced strawberries, 1 cup granulated sugar, ¼ cup cornstarch, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice. Mix well and set aside to allow the juices to meld, about 10 minutes.
6. Once the crust is ready, remove it from the oven and let it cool slightly for about 5 minutes. Pour the fruit mixture evenly over the crust, spreading it out gently.
7. In another bowl, whisk together 3 large eggs, 1 cup heavy cream, ½ cup granulated sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt until smooth. Pour the custard mixture over the fruit filling, ensuring it covers all the fruit.
8. Bake the entire dish for 40-45 minutes or until the custard is set and lightly golden on top. It should jiggle slightly in the center but not be liquid. Avoid overbaking, as this can lead to a rubbery texture.
9. Allow the bars to cool completely at room temperature for about an hour, then refrigerate for at least 2 hours to set before slicing. This is crucial for clean cuts!
10. When ready to serve, slice into squares and enjoy the delightful layers of buttery crust, tangy fruit filling, and creamy custard!

• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 250
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 70 mg

Keywords: Make sure your butter is at room temperature for the crust. Don’t skip the chilling time! Allowing the bars to cool in the fridge not only makes them easier to cut but also enhances the flavors as they meld together.