My Citrus Rhubarb Custard Bars are gooey, sweet, tangy, and filled with citrus flavor. A buttery crust topped with a rich rhubarb citrus filling.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
My Citrus Rhubarb Custard Bars have a shortbread crust, rich citrus filling, and a dusting of powdered sugar. They are tangy, but still sweet, and the perfect springtime dessert.
Rhubarb is excellent for baking and softens perfectly into the custard filling of these bars. I like to use orange and lemon zest in this recipe because it is the perfect aroma with the rhubarb and sweet custard.
I was gifted a beautiful box of produce from Melissa's Produce and it was the best inspiration for my Citrus Rhubarb Custard Bars. I received grapefruit, sweet mandarin oranges, key limes, kumquats, kiwi berries, rainbow carrots, and rhubarb!
Ingredients
For Crust:
- all-purpose flour
- sugar
- cold butter
For Filling:
- sugar
- all-purpose flour
- heavy whipping cream
- vanilla extract
- lemon zest
- orange zest
- large eggs
- chopped fresh rhubarb
- Powdered Sugar for topping
When Is Rhubarb Ready To Eat?
- Rhubarb will be different shades of green to pink to red.
- The important thing is the length of the rhubarb stalk. A stalk that is ready to pick will be 8 to 10 inches long.
Instructions
For Crust:
- In a bowl, add the flour and sugar. Cut the butter into the flour/sugar mixture until the mixture resembles coarse crumbs.
- Press into a greased 8x8-in. baking pan. Bake at 350° for 10 minutes.
For Filling:
- Combine sugar and flour in a bowl. Whisk in cream, vanilla, zests, and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 30-35 minutes.
- Cover and chill. When ready to serve dust with powdered sugar, and cut the Citrus Rhubarb Custard into bars. Store in the refrigerator.
Looking For More Citrus Recipes?
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Citrus Rhubarb Custard Bars
Ingredients
For Crust:
- 1 cup all-purpose flour
- ⅓ cup sugar
- ½ cup cold butter (1 stick)
For Filling:
- 1 cup sugar
- 4 tbsp all-purpose flour
- ⅔ cup heavy whipping cream
- ½ tsp vanilla extract
- 1 tsp lemon zest
- 1 tsp orange zest
- 2 large eggs beaten
- 2 ½ cups chopped fresh rhubarb
- Powdered Sugar for topping
Instructions
For Crust:
- In a bowl, add the flour and sugar. Cut the butter into the flour/sugar mixture until the mixture resembles coarse crumbs.
- Press into a greased 8x8-in. baking pan. Bake at 350° for 10 minutes.
For Filling:
- Combine sugar and flour in a bowl. Whisk in cream, vanilla, zests, and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 30-35 minutes.
- Cover and chill. When ready to serve dust with powdered sugar, and cut into bars. Store in the refrigerator.
Friday #SpringSweetsWeek Recipes
- Candied Kumquats by Karen's Kitchen Stories
- Carrot Cake Cupcakes with Orange Cream Cheese Frosting by Hezzi-D's Books and Cooks
- Citrus Biscotti by Pook's Pantry
- Citrus Rhubarb Custard Bars by Cheese Curd In Paradise
- Coconut Macaroons by Books n' Cooks
- Easy Key Lime Mousse Tarts by Blogghetti
- Eclairs by House of Nash Eats
- Grapefruit Mint Julep by The Spiffy Cookie
- Key Lime Soufflé by Art of Natural Living
- Lemon Lime Macaron by A Kitchen Hoor's Adventures
- Lemon Raspberry Parfait by The Carefree Kitchen
- Mini Lemon Sweet Tea Pound Cakes by Nik Snacks
- No-Cook Candied Kumquats by Shockingly Delicious
- Pineapple Cheesecake Shooters by Jen Around the World
- Rhubarb Cream Cheese Danish by Devour Dinner
- Rhubarb Lavender Crisp by Sweet Beginnings
- Walking Banana Pudding Dessert Bags by For the Love of Food
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
a Rafflecopter giveawayThank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
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