This Amish Rhubarb Custard Dessert features the perfect balance of sweet and tangy flavors, with a soft rhubarb custard layered over a buttery shortbread crust.
Make it as a simple two-layer dessert, or add a light meringue topping or cream cheese frosting for an extra special touch. It's delicious either way and perfect for spring rhubarb season.
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Why You'll Love This Rhubarb Custard Dessert
- Sweet and tangy flavor - classic rhubarb custard (similar to my rhubarb custard pie)
- Buttery shortbread crust - soft, rich base
- Flexible recipe - make it plain, with meringue, or cream cheese topping
- Perfect for spring - great way to use fresh or frozen rhubarb
- Old-fashioned Amish dessert - simple, comforting, homemade dessert
Ingredients
For the shortbread crust:
- Flour provides structure and texture to the crust.
- Butter adds richness and flavor while also helping to bind the ingredients together. (I use salted butter.)
- Powdered sugar sweetens the crust and helps to create a crumbly texture.
- Salt enhances the flavor.
- Chopped nuts (optional): Adds crunch and additional flavor to the crust, though it's optional depending on personal preference.
For the custard filling:
- Rhubarb provides the main flavor and tartness for the bars. When baked, rhubarb becomes soft and adds a tangy sweetness to the filling.
- Sugar sweetens the filling to balance out the tartness of the rhubarb.
- Eggs act as a binder and help to thicken the filling as it bakes.
- Cream or half-and-half adds richness and creaminess, resulting in a smooth texture.
- All-purpose Flour helps to thicken the filling and provides structure.
- Salt enhances the overall flavor by balancing the sweetness and tartness.
How to Make Rhubarb Custard Meringue Dessert With Shortbread Crust
- Separate eggs: You may want to begin by separating the eggs, so they have time to come to room temperature. Separate the whites from the yolks, and set them aside. (An egg separator makes this job easy.)
- Shortbread Crust: To make the shortbread crust, simply mix the dry ingredients, then use a pastry blender or two butter knives and cut the butter into the mixture until crumbly. Press the crust mixture into a greased 9x13" pan and bake for approximately 12 minutes.
- Rhubarb: Wash and chop fresh rhubarb into small pieces.
- Custard: In a large mixing bowl, mix flour, sugar, and salt. Add the egg yolks and cream. Mix to combine. Then spread the rhubarb over the baked crust and cover with the custard sauce.
- Bake for approximately 45 - 50 minutes or until the center is set and no longer looks liquid. A slight jiggle is okay, but it should not appear runny.
Optional Toppings (Meringue or Cream Cheese Frosting)
These rhubarb bars with custard filling are delicious as-is with just the shortbread crust and custard layer. But if you'd like to take them up another notch, you can add a light topping. My favorite way to enjoy this rhubarb dessert is topped with meringue.
If meringue isn't your thing, you can simply sprinkle a bit of powdered sugar over the rhubarb custard layer, or top it with a light cream cheese frosting.
Meringue Topping
Whip the six room-temperature egg whites with cream of tartar until very foamy. Slowly add the sugar and beat on high speed until stiff peaks form.
Spread the meringue over the hot custard layer, making sure to go all the way to the edges. Bake for 12-15 minutes, or until lightly browned.
Cream Cheese Frosting (Optional Alternative)
If meringue isn't your thing, a light cream cheese frosting is a delicious alternative.
Beat softened cream cheese until smooth. Add the sugar and vanilla, mixing well. Then add the heavy whipping cream and beat on high speed until thick and creamy.
Spread over completely cooled bars, then chill before serving.
Rhubarb (Use Fresh or Frozen)
It's rhubarb season again! Rhubarb is technically a vegetable, though it's commonly used like a fruit in desserts. It has a naturally tart flavor and becomes soft and delicious when baked with sugar.
I absolutely adore rhubarb desserts such as rhubarb custard pie, sour cream rhubarb pie with crumb topping, and these delicious rhubarb squares with a shortbread crust! The flavors are heavenly, and I cannot leave them alone! 😉
Fresh rhubarb is always the best choice, however, this rhubarb custard meringue dessert can easily be made with chopped frozen rhubarb as well. When using frozen rhubarb, you need to thaw, drain, and toss one tablespoon of flour with the rhubarb before adding it to the recipe.
Rhubarb Dessert or Bars
A popular recipe in Amish cookbooks, this delightful rhubarb dessert is known by various names, including Rhubarb Custard Bars and Rhubarb Bars with Meringue Topping. Whether you prefer to refer to it as bars or as dessert is entirely your choice. I lean towards calling it a dessert due to its generous portion that fills the 9x13" pan to the brim.
Frequently Asked Questions
If your custard turned out runny, there are a few possible reasons. Make sure the bars are baked until the center is fully set - it shouldn't be jiggly.
If using frozen rhubarb, it must be thawed and well-drained, as excess moisture can prevent the custard from thickening. Also, be sure to measure the flour accurately, since it helps the filling set properly.
The custard should be set and lightly browned on top. A very slight jiggle in the center is fine, but it should not look runny.
Yes! Frozen rhubarb works well in this recipe. Just be sure to thaw it completely, drain off any excess liquid, and toss it with a bit of flour before adding it.
Heavy cream gives the custard a richer texture and helps it set properly. You can substitute half & half or whole milk if needed, but the filling may be slightly softer. For best results, avoid low-fat milk like 2%, or add an extra egg or a bit more flour to help thicken the custard.
More Amish Dessert Bar Recipes
And if you love rhubarb pies, you may want to try my rhubarb custard pie or my sour cream rhubarb pie with crumb topping. Both of these pies are amazing!
I hope you enjoy this Rhubarb Custard Dessert with a Meringue Topping and Shortbread Crust. If you try this recipe, I'd love it if you left a comment and star rating below. Thank you!
📖 Recipe Card
Rhubarb Custard Meringue Dessert With Shortbread Crust Recipe
Ingredients
Shortbread Crust:
- 2 cups all-purpose flour
- ¼ cup powdered sugar
- 1 cup butter (2 sticks)
- ¼ teaspoon salt
Custard Layer:
- 5 cups rhubarb (finely chopped)
- 1 ½ cups sugar
- ½ cup all-purpose flour
- ½ teaspoon salt
- 6 large egg yolks (use whites for meringue)
- 1 cup heavy cream
Meringue Topping:
- 6 large egg whites (room temperature)
- ½ cup sugar
- ½ teaspoon cream of tartar
Optional Cream Cheese Frosting Instead of Meringue:
- 1 (8 oz. pkg.) cream cheese (softened)
- ½ cup sugar
- ½ teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
Shortbread Crust:
- Preheat the oven to 350℉.
- Combine the flour, powdered sugar, and salt in a large bowl. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.2 cups all-purpose flour, ¼ cup powdered sugar, 1 cup butter , ¼ teaspoon salt
- Press the mixture into a well-greased 9x13" baking pan. Bake for approximately 12 minutes.
Custard Layer:
- Wash and finely chop fresh rhubarb. Evenly spread it over the baked crust.5 cups rhubarb (finely chopped)
- Mix the sugar, flour, and salt in a large mixing bowl. Add the egg yolks and cream and mix well. Pour the cream mixture over the rhubarb.1 ½ cups sugar, ½ cup all-purpose flour , ½ teaspoon salt, 6 large egg yolks (use whites for meringue), 1 cup heavy cream
- Bake at 350℉ for 45 - 50 minutes or until set and lightly browned.
- These rhubarb bars can be made with only two layers. Cool and sprinkle with powdered sugar. Or top them with either meringue topping or cream cheese frosting. We don't need both. Top with meringue as soon as the bars are done baking. If topping with cream cheese frosting, the bars will need to cool first.
Meringue Topping:
- In a clean bowl with clean beaters, whip egg whites and cream of tartar until very foamy. Slowly add the sugar and beat until stiff peaks form.6 large egg whites (room temperature), ½ teaspoon cream of tartar, ½ cup sugar
- Spread the meringue over the baked rhubarb layer (to the edges) as soon as it comes out of the oven.
- Bake for 12 - 15 minutes at 350℉ till nicely browned. Chill before slicing and serving. Keep refrigerated.
Cream cheese Frosting:
- If using cream cheese frosting, beat the cream cheese until smooth. Add the powdered sugar and vanilla and mix well. Add the heavy whipping cream, scrape the sides of the bowl, and beat on high speed until thick and creamy.1 (8 oz. pkg.) cream cheese (softened), ½ cup sugar, ½ teaspoon vanilla extract, 1 cup heavy whipping cream
- Spread over the cooled rhubarb layer. Chill and serve. Keep refrigerated.
Anna
I'm in love with this stuff!