4 Reviews

These are extremely easy and super delicious. I feel like it's something you could even have kids make so they can feel fancy in the kitchen. <br/><br/>4 tweaks that make these even better:<br/>1) Use oven temp 375--at 350 my 9x9 pan had to bake for almost 1.5 hrs<br/>2) Reduce sugar in custard to 1 1/4 cups<br/>3) Before baking, brush crust with egg whites--helps keep it crisp after baking<br/>5) Slice strawberries and put a layer below and on top of the filling

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katiedeheras June 16, 2014

Yum! Just what I was looking for. My pie crust did'nt turn out and had none in the freezer. Made this instead. Love the buttery crust and creaminess of the custard with the tang of rhubarb. Thanks for sharing jagret!

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kannEvore April 26, 2012

Simple, cheap, on hand ingredients - DELICIOUS! I didn't change anything. These remind me of my fav. lemon bars. Sooo good.

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natalie_micheel June 09, 2009

This was exactly the recipe I was looking for. I usually make rhubarb custard pie and didn't want to mess with pie crust, so glad you posted this recipe. Made 1/2 the recipe in a 8x8 pan. Will bake it a few minutes less next time. Served with vanilla bean ice cream, wonderful dessert. Thanks.

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Sam's Mom May 12, 2009
Rhubarb Custard Bars