10 Easy Rhubarb Custard Bars for Dessert

Preheat and Prepare Pan

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to create handles for easy removal.

Lightly grease the exposed short sides of the pan.

Make Shortbread Crust

In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1/3 cup powdered sugar, and 1/4 teaspoon salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.

Alternatively, pulse in a food processor 10–12 times until the mixture just comes together. Press the mixture evenly and firmly into the bottom of the prepared pan in a uniform layer.

Bake the Crust

Bake the shortbread crust in the preheated 350°F oven for 18–20 minutes, until the edges are lightly golden and the center is set but pale. Remove from the oven and allow it to cool slightly for about 5 minutes while you prepare the filling.

Do not turn off the oven.

Prepare Custard Filling

In a medium mixing bowl, whisk together the 4 large eggs and 1 1/2 cups granulated sugar until pale and well combined, about 1 minute. Add 1/2 cup all-purpose flour, 1/2 teaspoon salt, 1 teaspoon pure vanilla extract, and 1/2 cup heavy cream.

Whisk until the batter is smooth and no lumps remain. Gently fold in the 3 cups of sliced rhubarb using a rubber spatula until the pieces are evenly distributed throughout the custard.

Assemble and Bake

Pour the rhubarb custard filling evenly over the warm shortbread crust, spreading it to the edges with a rubber spatula. Return the pan to the 350°F oven and bake for 35 minutes, until the custard is set with just a very slight jiggle in the very center and the top is lightly golden.

A toothpick inserted 1 inch from the edge should come out clean.

Rest the Bars

Remove the pan from the oven and place it on a wire cooling rack. Allow the bars to rest at room temperature for 15 minutes.

The custard will continue to firm up as it cools. Do not attempt to cut the bars yet.

Chill Until Set

After resting, transfer the pan to the refrigerator and chill for at least 2 hours, or until the bars are completely cold and fully set. Chilling is essential for clean, neat slices and for the custard to achieve its proper firm texture.

Slice and Serve

Use the parchment paper overhang to lift the entire slab out of the pan and onto a cutting board. Using a sharp knife, cut into 16 equal bars (4 rows by 4 columns), wiping the blade clean between cuts for neat edges.

Dust generously with powdered sugar through a fine mesh sieve just before serving. Store any leftovers covered in the refrigerator for up to 4 days.

Preheat and Prepare Pan

Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to act as handles for easy removal.

Lightly grease any exposed pan surfaces.

Make Shortbread Crust

In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1/3 cup dark brown sugar, and 1/4 teaspoon salt. Add the cold butter cubes and 1 teaspoon vanilla extract.

Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse, damp sand with some pea-sized butter pieces remaining. The mixture should hold together when squeezed.

Par-Bake the Crust

Press the shortbread mixture evenly and firmly into the bottom of the prepared pan in a uniform layer about 1/4-inch thick. Use the flat bottom of a measuring cup to smooth it out.

Bake at 350°F for 15 minutes, until the edges are just beginning to turn golden and the center looks set. Remove from oven and set aside while you prepare the rhubarb layer.

Keep the oven on.

Cook Rhubarb Filling

In a medium saucepan over medium heat, combine the sliced rhubarb, 1/2 cup dark brown sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice, and 1/2 teaspoon cinnamon. Stir well to coat.

Cook, stirring frequently, for about 8 to 10 minutes until the rhubarb has softened, released its juices, and the mixture has thickened to a jammy consistency. Remove from heat and let cool for 5 minutes.

Prepare Cream Layer

In a large mixing bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened cream cheese and 1/2 cup light brown sugar on medium speed for about 2 minutes until smooth and fluffy. Add the eggs one at a time, beating well after each addition.

Mix in the sour cream, 2 tablespoons flour, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Beat on low speed until just combined and smooth, about 1 minute.

Do not overmix.

Assemble the Bars

Spoon the slightly cooled rhubarb mixture evenly over the par-baked crust, spreading it to the edges with a rubber spatula. Pour the cream cheese mixture over the rhubarb layer and gently spread it into an even layer using the spatula, being careful not to disturb the rhubarb beneath.

Bake Until Set

Return the pan to the 350°F oven and bake for 30 to 35 minutes, until the cream layer is set around the edges and the center jiggles only slightly when the pan is gently shaken. The top should appear matte and lightly golden at the edges.

Do not overbake. Remove from the oven and place on a cooling rack.

Cool and Chill

Allow the bars to cool completely at room temperature on the cooling rack, about 45 minutes. Once cooled, cover the pan loosely with plastic wrap and refrigerate for at least 2 hours, or until fully chilled and firm throughout.

This chilling step is essential for clean slicing and proper texture.

Slice and Serve

Use the parchment paper overhangs to lift the entire slab out of the pan and onto a cutting board. Using a sharp knife wiped clean between cuts, slice into 16 bars (4 cuts by 4 cuts).

Serve chilled. Store leftovers covered in the refrigerator for up to 4 days.

Prepare Pan and Oven

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to create handles for easy removal.

Lightly grease the parchment and exposed pan sides with butter or nonstick spray.

Make Shortbread Dough

In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup powdered sugar, and 1/4 teaspoon salt. Add 1 cup cold cubed butter and 1 teaspoon vanilla extract.

Using a hand mixer or stand mixer fitted with the paddle attachment, mix on low speed until the mixture resembles coarse crumbs and just begins to clump together, about 3-4 minutes. Do not overmix — the dough should be crumbly but hold together when pressed.

Press and Par-Bake Crust

Transfer the shortbread dough into the prepared pan and press it firmly and evenly across the bottom using your fingers or the flat bottom of a measuring cup. The layer should be about 1/4 inch thick.

Bake at 350°F for 20 minutes, until the edges are just beginning to turn golden and the center looks set but pale. Remove from the oven and allow to rest for 10 minutes while you prepare the filling and custard.

Cook Strawberry Rhubarb Filling

In a medium saucepan over medium heat, combine 2 cups diced strawberries, 2 cups sliced rhubarb, 1/3 cup granulated sugar, 1 tablespoon lemon juice, and 1 teaspoon lemon zest. Stir to combine and cook for 8-10 minutes, stirring occasionally, until the rhubarb is softened and the mixture is bubbling and jammy.

In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until smooth, then stir it into the fruit mixture. Cook for an additional 2 minutes until thickened.

Remove from heat and allow to cool for 5 minutes.

Whisk Custard Mixture

In a large bowl, whisk together 4 large eggs and 1 1/4 cups granulated sugar until pale and smooth, about 2 minutes. Add 1/2 cup heavy cream, 1/4 cup all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon vanilla extract.

Whisk until completely smooth and no lumps of flour remain. Pass the custard through a fine mesh sieve into a clean bowl to ensure a silky texture.

Layer and Assemble Bars

Spread the warm strawberry rhubarb filling evenly over the par-baked shortbread crust, leaving a 1/4-inch border around the edges. Gently pour the custard mixture over the fruit layer, allowing it to settle and fill in around the fruit.

Use a rubber spatula to spread it evenly to the edges.

Bake Custard Layer

Return the pan to the 350°F oven and bake for 35 minutes, until the custard is set around the edges but has a very slight jiggle in the very center — it should not be liquid. If the edges are browning too quickly, tent loosely with foil after 25 minutes.

The internal temperature of the custard should reach approximately 170°F when fully set.

Rest at Room Temperature

Remove the pan from the oven and place it on a wire cooling rack. Allow the bars to rest at room temperature for 20 minutes.

This resting period helps the custard fully set before chilling and prevents condensation from forming on the surface.

Chill Until Firm

Transfer the pan to the refrigerator and chill uncovered for at least 2 hours, or until the custard is completely cold and firm throughout. Do not cover with plastic wrap until fully cooled to prevent moisture from dripping onto the surface.

Slice and Serve

Use the parchment overhang to lift the entire slab out of the pan and onto a cutting board. Using a sharp knife wiped clean between cuts, slice into 16 bars (4 cuts along the length, 4 cuts along the width).

Dust generously with powdered sugar just before serving. Store leftovers covered in the refrigerator for up to 4 days.

Prepare Pan and Oven

Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to create handles for easy removal.

Lightly grease any exposed pan edges with butter or nonstick spray.

Make Shortbread Crust

In a food processor, combine 1 1/2 cups all-purpose flour, 1/3 cup powdered sugar, and 1/4 teaspoon salt. Pulse 3-4 times to blend.

Add 3/4 cup cold cubed butter and 1 teaspoon vanilla extract. Pulse in short bursts, about 10-12 times, until the mixture resembles coarse crumbs and just begins to clump together when pressed.

Do not overprocess — the butter should remain in small pea-sized pieces for a flaky texture.

Press and Par-Bake Crust

Transfer the shortbread crumble into the prepared pan. Using your fingertips or the bottom of a flat measuring cup, press the dough firmly and evenly across the bottom of the pan to form a uniform 1/4-inch layer.

Bake at 350°F for 18-20 minutes, until the edges are lightly golden and the center is set but pale. Remove from the oven and allow to cool slightly while you prepare the fillings.

Keep the oven on at 350°F.

Cook Rhubarb Compote

In a medium saucepan over medium heat, combine 2 cups sliced rhubarb, 1/3 cup granulated sugar, and 2 tablespoons lemon juice. Cook, stirring frequently, for about 8-10 minutes until the rhubarb has broken down and released its juices.

In a small bowl, whisk 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry, then stir it into the rhubarb mixture. Continue cooking for 1-2 more minutes, stirring constantly, until the compote thickens noticeably.

Remove from heat and let cool for 10 minutes.

Whisk Lemon Custard

In a large mixing bowl, whisk together 1 cup granulated sugar, 3 tablespoons all-purpose flour, and 1/4 teaspoon salt until combined. Add 4 large eggs and whisk vigorously for about 1 minute until smooth and slightly pale.

Pour in 1/2 cup fresh lemon juice, 2 tablespoons lemon zest, 1/2 cup heavy cream, and 4 tablespoons melted butter. Whisk everything together until the custard is completely smooth and homogenous.

Pour the custard through a fine mesh strainer to remove any zest solids or egg bits for the silkiest texture.

Layer and Assemble

Spread the cooled rhubarb compote evenly over the par-baked shortbread crust using a rubber spatula, creating an even layer across the entire surface. Carefully and slowly pour the lemon curd custard over the rhubarb compote layer, allowing it to settle and fill in around the compote.

The custard layer should fully cover the rhubarb. Gently tap the pan on the counter once or twice to release any air bubbles.

Bake Custard Bars

Carefully transfer the assembled pan to the preheated 350°F oven. Bake for 23-25 minutes, until the custard is set around the edges but still has a very slight jiggle in the center — it should not slosh or appear liquid.

The surface should look matte rather than glossy and wet. Avoid overbaking, as the custard will continue to set during chilling.

Remove from the oven and place on a wire rack.

Cool and Chill

Allow the bars to cool completely at room temperature on the wire rack, about 45 minutes to 1 hour. Once fully cooled, cover the pan loosely with plastic wrap and refrigerate for a minimum of 3 hours, or ideally overnight.

The custard needs this full chill time to firm up completely and allow the layers to set so the bars cut cleanly.

Slice and Serve

Once fully chilled, use the parchment paper handles to lift the entire slab out of the pan and onto a clean cutting board. Using a sharp knife, cut into 16 bars (4 cuts lengthwise, 4 cuts crosswise).

Wipe the knife clean with a damp cloth between each cut for neat edges. Dust generously with powdered sugar and garnish with lemon zest curls just before serving.

Store leftovers covered in the refrigerator for up to 4 days.

Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to act as handles for easy removal.

Lightly grease any exposed pan edges.

Make Oat Mixture

In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 cups rolled oats, 3/4 cup packed light brown sugar, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until evenly combined. Pour in 3/4 cup melted butter and 1 teaspoon vanilla extract.

Stir with a rubber spatula until the mixture resembles damp, clumpy sand and holds together when pressed.

Press Crust Base

Reserve 1 cup of the oat mixture and set aside for the topping. Transfer the remaining oat mixture into the prepared pan and press it firmly and evenly across the bottom using your fingers or the flat bottom of a measuring cup to form a compact, uniform crust layer.

Par-Bake Crust

Place the pan in the preheated 350°F oven and bake the crust for 12 minutes, until it is lightly set and just beginning to turn golden at the edges. Remove from the oven and set aside while you prepare the filling.

Keep the oven on.

Prepare Custard Filling

In a medium mixing bowl, whisk together 1 1/4 cups granulated sugar, 3 large eggs, 1/2 cup sour cream, 1/3 cup all-purpose flour, 2 tablespoons melted butter, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 teaspoon vanilla extract until completely smooth and no lumps remain. Fold in the 3 cups of rhubarb pieces with a rubber spatula until evenly distributed throughout the custard batter.

Assemble the Bars

Pour the rhubarb custard filling evenly over the par-baked crust, spreading it to the edges with a rubber spatula. Evenly scatter the reserved 1 cup of oat topping mixture over the surface of the custard, breaking up any large clumps with your fingers for even distribution.

Bake Until Set

Return the pan to the 350°F oven and bake for 40 to 43 minutes, until the custard filling is set (it should not jiggle in the center when gently shaken), the top is golden brown, and the edges are bubbling slightly. If the topping browns too quickly, loosely tent with foil during the last 10 minutes.

Cool Completely

Remove the pan from the oven and place it on a wire cooling rack. Allow the bars to cool completely at room temperature for approximately 30 minutes, then transfer to the refrigerator and chill for at least 2 hours.

This chilling step is essential for the custard to fully firm up and for clean, neat slices.

Slice & Serve

Once fully chilled, use the parchment paper overhang to lift the entire slab out of the pan and onto a cutting board. Using a sharp knife, cut into 16 equal bars (4 cuts x 4 cuts).

Wipe the knife clean between cuts for the neatest edges. Serve chilled or at room temperature.

Store leftovers covered in the refrigerator for up to 5 days.

Preheat and Prepare Pan

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on both long sides to create handles for easy removal.

Lightly grease any exposed pan edges.

Toast the Coconut

Spread 1 cup of shredded or flaked coconut (combined amount for crust and topping) on a dry baking sheet. Toast in the preheated oven for 5 to 7 minutes, stirring once halfway through, until lightly golden and fragrant.

Remove and let cool completely. Divide into 1/2 cup for the crust and 1/2 cup for the topping.

Make the Shortbread Crust

In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup toasted shredded coconut, 1/3 cup powdered sugar, and 1/4 teaspoon salt. Pulse 3 to 4 times to combine.

Add the 3/4 cup cold cubed butter and pulse 10 to 12 times until the mixture resembles coarse crumbs and begins to clump together when pressed.

Press and Par-Bake Crust

Transfer the crust mixture into the prepared pan and press it firmly and evenly across the bottom using your fingertips or the flat bottom of a measuring cup. Bake at 350°F for 18 to 20 minutes until the edges are lightly golden and the center looks set.

Remove from the oven and let cool for 10 minutes while you prepare the compote and filling. Keep the oven on.

Cook Rhubarb Compote

In a medium saucepan over medium heat, combine 3 cups chopped rhubarb, 1/2 cup granulated sugar, and 2 tablespoons water. Cook, stirring occasionally, for 8 to 10 minutes until the rhubarb has completely broken down and the mixture is thick and jammy.

Stir in 1 teaspoon vanilla extract, then remove from heat. Allow to cool for 5 minutes.

The compote should be thick enough to hold its shape when spooned.

Whisk Custard Filling

In a large mixing bowl, whisk together 4 large eggs and 1 1/4 cups granulated sugar until pale and slightly thickened, about 2 minutes. Add 1 cup full-fat coconut milk and 1/2 cup heavy cream, whisking until smooth.

Sift in 3 tablespoons cornstarch, 2 tablespoons all-purpose flour, and 1/4 teaspoon salt, whisking vigorously until completely lump-free. Stir in 1 teaspoon coconut extract.

Layer and Assemble Bars

Spoon the warm rhubarb compote evenly over the par-baked crust and spread it into a thin, even layer using an offset spatula, leaving a 1/4-inch border around the edges. Slowly and carefully pour the coconut custard filling over the rhubarb layer, pouring gently from the center outward to avoid disturbing the compote.

The custard will settle and cover the rhubarb.

Bake the Bars

Carefully transfer the pan to the oven and bake at 350°F for 35 to 40 minutes, until the custard is set around the edges but has only a very slight jiggle in the very center when gently shaken. The surface should appear matte and no longer glossy.

If the edges begin to brown too quickly after 25 minutes, tent loosely with foil. Do not overbake or the custard will crack.

Cool and Chill

Remove the pan from the oven and place on a wire rack. Allow the bars to cool at room temperature for 30 minutes, then transfer the pan to the refrigerator.

Chill uncovered for at least 3 hours, or until the custard is completely firm and cold all the way through. For cleanest cuts, chill overnight.

Slice and Garnish

Use the parchment paper overhang to lift the slab out of the pan and onto a cutting board. Using a sharp knife wiped clean between each cut, slice into 16 even bars (4 cuts by 4 cuts).

Sprinkle the tops with 1/2 cup toasted coconut flakes and dust lightly with 2 tablespoons powdered sugar just before serving.

Prepare Pan and Oven

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to act as handles for easy removal.

Lightly grease the exposed short sides of the pan with butter or nonstick spray.

Make Shortbread Crust

In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1/3 cup powdered sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.

The mixture should just hold together when pressed. Alternatively, pulse in a food processor 10–12 times until the same texture is achieved.

Press and Pre-Bake Crust

Transfer the crust mixture to the prepared pan and press it firmly and evenly across the bottom using the flat bottom of a measuring cup. Bake at 350°F for 18–20 minutes until the edges are lightly golden and the center is set but not browned.

Remove from the oven and set aside while you prepare the filling. Keep the oven on.

Cook Rhubarb Filling

In a medium saucepan over medium heat, combine the 4 cups of chopped rhubarb, 1/2 cup granulated sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 tablespoon cornstarch. Stir well to coat.

Cook, stirring frequently, for 8–10 minutes until the rhubarb has softened and released its juices and the mixture has thickened slightly. Remove from heat and let cool for 5 minutes.

Prepare Custard Batter

In a large mixing bowl, whisk together the 4 eggs and 1 1/2 cups granulated sugar until pale and slightly thickened, about 2 minutes. Add the sour cream, 1/2 cup flour, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.

Whisk until completely smooth and no lumps remain. The custard batter should be pourable and silky.

Layer and Assemble Bars

Spoon the cooked rhubarb filling evenly over the pre-baked crust, spreading it in a single layer with a rubber spatula. Gently pour the custard batter over the top of the rhubarb layer, allowing it to flow evenly and settle.

Use the spatula to gently spread it to the edges if needed without disturbing the rhubarb layer beneath.

Bake Custard Bars

Return the pan to the oven and bake at 350°F for 40–45 minutes, until the custard is fully set with just a very slight jiggle in the very center, the edges are golden, and a toothpick inserted 2 inches from the edge comes out clean. Do not overbake — the custard will continue to firm up as it cools.

Cool Completely

Remove the pan from the oven and place it on a wire cooling rack. Allow the bars to cool completely at room temperature, approximately 1 hour.

Do not attempt to cut while warm as the custard will be too soft.

Chill Before Cutting

Once cooled to room temperature, cover the pan tightly with plastic wrap and refrigerate for at least 2 hours, or up to overnight. Chilling is essential for the custard to fully set and for clean, neat cuts.

Slice and Serve

Use the parchment paper overhang to lift the entire slab out of the pan and onto a cutting board. In a small bowl, whisk together 2 tablespoons powdered sugar and 1/2 teaspoon cinnamon, then sift over the top of the bars using a fine mesh sieve.

Using a sharp knife wiped clean between cuts, slice into 16 even bars (4 columns x 4 rows). Serve chilled or at room temperature.

Store covered in the refrigerator for up to 4 days.

Preheat and Prepare Pan

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to create handles for easy removal.

Lightly grease the parchment with butter or non-stick spray.

Make Almond Crust

In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup almond flour, 1/3 cup powdered sugar, and 1/4 teaspoon salt. Pulse 3-4 times to blend.

Add 3/4 cup cold cubed butter and 1/2 teaspoon almond extract. Pulse 10-12 times until the mixture resembles coarse crumbs and begins to clump together when pressed between your fingers.

Press and Pre-Bake Crust

Transfer the crust mixture to the prepared pan. Using your fingers and the flat bottom of a measuring cup, press the dough evenly across the bottom of the pan into a firm, uniform layer about 1/4-inch thick.

Bake at 350°F for 18-20 minutes, until the edges are lightly golden and the center looks set. Remove from oven and let cool for 5 minutes while you prepare the filling.

Prepare Custard Filling

In a large mixing bowl, whisk together 4 large eggs and 1 3/4 cups granulated sugar until pale and slightly thickened, about 1 minute. Add 1/2 cup sour cream, 1/3 cup all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon vanilla extract.

Whisk until completely smooth and no lumps remain. Fold in 3 cups chopped rhubarb with a rubber spatula, distributing it evenly throughout the custard.

Fill and Top Bars

Pour the rhubarb custard filling evenly over the warm pre-baked crust, using a rubber spatula to spread the rhubarb pieces into an even layer. Scatter 1/4 cup sliced almonds evenly over the top of the filling.

Bake Custard Filling

Return the pan to the oven and bake at 350°F for 35 minutes, until the custard is set around the edges but has only a very slight jiggle in the very center when the pan is gently shaken. The top should be lightly golden and the almonds toasted.

Do not overbake — the custard will firm up as it cools.

Cool and Chill Bars

Remove the pan from the oven and place it on a cooling rack. Allow the bars to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours, or until completely cold and the custard is fully set.

Chilling is essential for clean, firm slices.

Slice and Serve

Use the parchment paper overhangs to lift the entire slab out of the pan and onto a cutting board. Using a sharp knife, cut into 16 bars (4 columns by 4 rows), wiping the blade clean between cuts for neat edges.

Dust the tops generously with 2 tablespoons powdered sugar through a fine mesh sieve just before serving. Store leftovers refrigerated in an airtight container for up to 4 days.

Prepare Pan and Oven

Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to create handles for easy removal.

Lightly grease any exposed pan edges with butter or cooking spray.

Make Shortbread Crust

In a food processor, combine 1 1/2 cups all-purpose flour, 1/3 cup powdered sugar, 1 teaspoon ground ginger, and 1/4 teaspoon salt. Pulse 3-4 times to blend.

Add the 3/4 cup cold cubed butter and pulse 10-12 times until the mixture resembles coarse, damp sand and just begins to clump together. Do not over-process — the dough should hold together when squeezed but not be smooth.

Press and Pre-Bake Crust

Transfer the crust mixture to the prepared pan and press it evenly across the bottom using your fingers or the flat bottom of a measuring cup, creating a compact, uniform layer about 1/4-inch thick. Bake at 350°F for 18-20 minutes until the edges are lightly golden and the center appears set and dry.

Remove from oven and set aside while you prepare the fillings. Keep the oven on.

Cook Rhubarb Layer

In a medium saucepan over medium heat, combine the 3 cups chopped rhubarb, 3 tablespoons honey, and 1 teaspoon freshly grated ginger. Cook, stirring occasionally, for 8-10 minutes until the rhubarb breaks down and softens into a chunky compote.

Stir in 1 tablespoon cornstarch and cook for an additional 2 minutes until the mixture thickens slightly and becomes glossy. Remove from heat and let cool for 5 minutes.

Spread Rhubarb Base

Spoon the warm rhubarb compote evenly over the pre-baked shortbread crust, spreading it with a rubber spatula to cover the entire surface in an even layer. Set aside while you prepare the custard filling.

Whisk Custard Filling

In a large mixing bowl, whisk together 4 large eggs and 1 cup granulated sugar until pale and slightly thickened, about 2 minutes. Add 1/3 cup honey, 1/2 cup heavy cream, 1/4 cup all-purpose flour, 1 teaspoon vanilla extract, 1 teaspoon ground ginger, and 1/4 teaspoon salt.

Whisk vigorously until completely smooth and no flour streaks remain, about 1 minute.

Pour and Bake Bars

Carefully pour the custard filling over the rhubarb layer in the pan, allowing it to settle evenly. Gently tap the pan on the counter once or twice to release any air bubbles.

Bake at 350°F for 35-40 minutes until the custard is set — it should have a very slight jiggle in the very center but the edges should be firm and the top should appear matte rather than glossy. A toothpick inserted 1 inch from the edge should come out clean.

Cool and Chill Bars

Remove the pan from the oven and place on a wire cooling rack. Allow the bars to cool completely at room temperature for about 30 minutes, then transfer the pan to the refrigerator and chill for at least 2 hours, or until completely cold and fully set.

Chilling is essential for clean slicing — do not attempt to cut the bars while warm.

Slice and Serve

Once fully chilled, use the parchment paper overhang to lift the entire slab out of the pan and onto a cutting board. Using a sharp knife, trim the edges for clean lines if desired, then cut into 16 equal bars (4 cuts lengthwise, 4 cuts crosswise).

Dust generously with powdered sugar through a fine mesh sieve and top each bar with a piece of candied ginger if using. Serve cold or at cool room temperature.

Prepare Pan and Oven

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to use as handles later.

Lightly grease any exposed pan edges.

Make Shortbread Crust

In a food processor, combine 1 1/2 cups all-purpose flour, 1/3 cup powdered sugar, 1 tablespoon orange zest, and 1/4 teaspoon salt. Pulse 3-4 times to blend.

Add 3/4 cup cold cubed butter and pulse 10-15 times until the mixture resembles coarse, pea-sized crumbs and just begins to clump together. Do not over-process.

Press and Pre-Bake Crust

Transfer the crust mixture into the prepared pan and press it firmly and evenly across the bottom using your fingertips or the bottom of a flat measuring cup. Bake at 350°F for 18-20 minutes until the edges are lightly golden.

Remove from oven and set aside. Keep oven on.

Cook Rhubarb Layer

While the crust bakes, combine 3 cups chopped rhubarb, 1/3 cup granulated sugar, and 1 tablespoon orange juice in a medium saucepan over medium heat. Cook, stirring occasionally, for 8-10 minutes until the rhubarb softens and breaks down into a thick, jammy compote.

Remove from heat and let cool for 5 minutes.

Whisk Custard Filling

In a large mixing bowl, whisk together 4 large eggs and 1 1/2 cups granulated sugar until pale and well combined, about 1-2 minutes. Add 1/3 cup flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt, whisking until smooth.

Stir in 2 tablespoons orange zest, 2 tablespoons orange juice, and 1 teaspoon vanilla extract until fully incorporated.

Layer and Pour Filling

Spread the cooked rhubarb compote evenly over the warm pre-baked crust using a rubber spatula. Gently pour the custard filling over the rhubarb layer, spreading it evenly to the edges.

The rhubarb may swirl slightly into the custard — this is perfectly fine.

Bake Custard Bars

Return the pan to the 350°F oven and bake for 25-28 minutes, until the custard is set with just a very slight jiggle in the center and the top is lightly golden. Do not overbake — the custard will firm up further as it cools.

Total bake time including the crust pre-bake is approximately 45 minutes.

Cool and Chill Bars

Remove the pan from the oven and place on a wire cooling rack. Allow the bars to cool completely at room temperature, about 45 minutes.

Then transfer to the refrigerator and chill for at least 2 hours, or until fully set and cold. This chilling step is essential for clean slicing.

Slice and Serve

Use the parchment paper overhangs to lift the entire slab out of the pan onto a cutting board. Dust generously with powdered sugar through a fine mesh sieve.

Cut into 16 even bars (4 rows by 4 rows) using a sharp knife, wiping the blade clean between cuts for neat edges. Serve chilled or at room temperature.