Coconut Rhubarb Custard Bars on a wooden cutting board

Rhubarb custard bars

coconut rhubarb custard bars

By:

WordofMany

Published:

26 Jun 2025
Coconut Rhubarb Custard Bars on a wooden cutting board
Okay, picture this: a buttery, crumbly crust, a tangy rhubarb filling bursting with flavor, and a creamy, dreamy coconut custard that ties it all together. These Coconut Rhubarb Custard Bars are not just a dessert; they're an experience. I first made these bars last spring when my rhubarb plant went absolutely bonkers. I had rhubarb coming out of my ears! After a bit of tinkering, this recipe was born, and I've been making it every spring since.
Close-up of a Coconut Rhubarb Custard Bar, showing the layers of crust, rhubarb filling, and custard
What I especially adore about these bars is the unexpected combination of flavors. The tartness of the rhubarb is beautifully balanced by the sweetness of the custard and the subtle hint of coconut. It’s a flavor profile that’s both comforting and exciting, familiar yet unique. These bars are perfect for spring picnics, potlucks, or just a simple afternoon treat with a cup of tea. They even make a stunning addition to a brunch spread! Trust me, once you try them, you’ll be hooked. They are also great for bake sales! Last year, the sale, I was so nervous about selling anything!
Overhead shot of a pan of Coconut Rhubarb Custard Bars, sliced and ready to serve

Required Equipments

  • 9x13 inch baking pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Parchment paper
  • Electric mixer

Coconut Rhubarb Custard Bars: Frequently Asked Questions

Coconut Rhubarb Custard Bars

These Coconut Rhubarb Custard Bars feature a buttery crust, a tangy rhubarb filling, and a creamy coconut custard. They're a delightful treat that perfectly balances sweet and tart flavors.

⏳ Yield & Time

Yield: 12 servings

Preparation Time: 15 minutes

Cook Time: 38 minutes

Total Time:

🍽 Ingredients

📖 Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, whisk together the flour, powdered sugar, and salt for the crust. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Seriously, make sure the butter is COLD – it makes a huge difference!
  3. Add the egg yolk and vanilla extract to the flour mixture. Mix until the dough just comes together. It might seem a little dry at first, but keep mixing and it will form a ball. Don't overmix!
  4. Press the dough evenly into the prepared baking pan. Prick the crust all over with a fork. This prevents it from puffing up too much during baking.
  5. Bake the crust for 18-20 minutes, or until it's lightly golden brown. Let it cool slightly while you prepare the filling. I always forget to set a timer and then I'm scrambling...don't be like me!
  6. While the crust is baking, prepare the rhubarb filling. In a saucepan, combine the chopped rhubarb, sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb is tender and the mixture has thickened slightly. This usually takes about 8-10 minutes. Try not to burn it! (Oops, did that once... disaster!).
  7. Remove the rhubarb mixture from the heat and let it cool slightly.
  8. For the custard, in a large mixing bowl, whisk together the eggs, sugar, coconut milk, cornstarch, vanilla extract, and salt until smooth. Make sure there aren't any lumps of cornstarch!
  9. Gently fold the cooled rhubarb mixture into the custard. Be careful not to overmix.
  10. Pour the custard filling over the pre-baked crust. Spread it evenly.
  11. Bake for 35-40 minutes, or until the custard is set with a slight jiggle in the center and the crust is golden brown. If the crust starts to get too brown, cover the pan loosely with foil.
  12. Remove from the oven and let cool completely in the pan before cutting into bars. I know, it's hard to wait! But they'll slice much cleaner if they're fully cooled. Use the parchment paper overhang to lift the bars out of the pan.

📝 Notes

  • For an extra layer of flavor, try adding a sprinkle of shredded coconut on top before baking.
  • If you don't have parchment paper, you can grease and flour the baking pan instead.

🍎 Nutrition

Calories: 280 kcal

Protein: 4g

Fat: 12g

Carbohydrates: 40g

Fiber: 1g

Calcium: 50mg

Baking is therapy. Rhubarb is happiness. Combine the two, and you've got a recipe for pure joy. – Eleanor Vance

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