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A shortbread-like crust, tart rhubarb, and plenty of old fashioned custard filling make these Rhubarb Custard Bars the perfect summer dessert. THM S and low carb
Nope, no clue why half the pan is gone already. Distinctly unprofessional and unphotogenic, I know.
The inspiration for this recipe
This recipe was born in Ohio when I was living with my grandparents while helping at The Peach Barn in Holmes County many summers ago. Grandma often threw together a quick rhubarb custard dessert.
The rhubarb for this particular batch of rhubarb custard bars came from my great aunt Mary Lou (Grandma’s sister) in Holmes County!
New and improved
This recipe was first published to the blog in 2015. Since then I revamped it using my baking mix and included that version in Necessary Food, my first cookbook. (Find the recipe on page 335.) You can find the original blog recipe at the bottom of this post.
This updated recipe (2021) has a sturdier crust and holds its shape better when cut into bars. This recipe also has more custard (always a good thing) and is made in a square 8″x8″ pan instead of a pie plate. Again, more conducive to the title, “Rhubarb Custard BARS.”
I wouldn’t try making this updated recipe in a pie plate. It may not fit anymore due to the additional custard.
How to choose and prepare rhubarb
Thin stems of rhubarb are best. Split large stems down the center before chopping. Discard any woody stems. Chop the rhubarb fairly small so it can soften within the baking time – a quarter inch to half an inch is good.
I have not tried this recipe with frozen rhubarb, but from what I’ve researched, frozen rhubarb should work as well. Thaw and drain before measuring and proceeding with the recipe.
I like to taste the tartness of the rhubarb so I didn’t go overboard on the sweetener. This amount tastes balanced to me – not overly sweet – but add more if you like. Many people do like more sweetener in recipes than I do.
As always, check out the Notes section of the recipe for helpful info and answers to frequently asked questions!
You may also enjoy:
Rhubarb Custard Bars (original blog recipe – 2015)
6-8 servings | THM XO or S (depending on which flour you use)
- 1 cup oat flour (XO) or almond flour (S)
- 3 tablespoons xylitol (or another sweetener that measures like sugar)
- 1/4 cup salted butter (cold and cut into chunks)
- 1/2 cup heavy whipping cream
- 2 small eggs
- 3 tablespoons oat flour (XO) or almond flour (S)
- 2 tablespoons Truvia (or 1 tablespoon THM Super Sweet Blend) – or more to taste (I like mine tart)
- Dash of vanilla extract
- Pinch of salt
4 cups chopped fresh rhubarb
- Combine the crust ingredients with a pastry cutter until they resemble coarse crumbs, then press into a greased 9-inch pie plate and bake at 350* F for 10 minutes. Set aside to cool for at least 10 minutes while preparing the filling.
- Beat the heavy whipping cream, eggs, flour of choice, sweetener, vanilla, and salt until smooth. Stir in the fresh rhubarb. Pour this mixture over the slightly cooled crust and return the pan to the oven for 25-30 minutes or until it is set all the way through. Let sit a little before cutting so it can firm up. Feel free to serve this with one of my homemade ice cream recipes!
- Serves 6-8. I’m sure you could double this recipe for a 9″x13″ pan.
Most people will probably want more sweetener than this recipe calls for. As you’ll notice in the updated recipe above, even I prefer a little more sweetener these days. 🙂