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Let’s talk about the humble yet strangely fabulous dessert that’s taking over Google: rhubarb custard bars. These classic spring treats are everywhere right now, particularly where rhubarb is in season — and while it’s likely the old-school, butter-laden versions that are trending, I figured… why not offer a healthier take for the rest of us?
Because if you’re anything like me, you love a nostalgic dessert — but you’d rather not crash from a sugar bomb an hour later.
🌱 A Whole Food Plant-Based Twist on a Classic
These WFPB rhubarb custard bars are:
- 100% plant-based and dairy-free
- Naturally sweetened (no refined sugar)
- Oil-free
- Gluten-free
- Totally dreamy served cold straight from the fridge
They’re not exactly a balanced breakfast — but if you want to head in that direction, you could pair a bar with one of my high-protein smoothies or plant-based breakfast bowls for something a little more sustaining.
👉 Try my Strawberry Chia Seed Pudding (vegan recipe) 🌱🍓 if you’re feeling the sweet-and-creamy vibes!
🌾 Why Rhubarb?
Rhubarb custard bars bring me straight back to my childhood. My grandpa had an epic garden in Utah, and I still remember those tart red stalks like it was yesterday. Sadly, fresh rhubarb doesn’t grow well in Florida (trust me, I’ve tried). So these days I use frozen rhubarb, and it works like a charm — just be sure to thaw and chop it first if it’s in big chunks.
Same goes for the strawberries in this recipe. Frozen is great, as long as you let them thaw first so they blend smoothly into the creamy custard.
😄 Bonus: More Rhubarb Custard Bars for Me
One of my favorite things about making rhubarb desserts? No one else in my house of 6.5 (yes, the baby counts as half — for now) likes rhubarb. Which means I get to enjoy almost the whole pan myself. It’s the kind of unspoken mom tax I am very okay with.
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🍓 About These Rhubarb Custard Bars
These vegan rhubarb custard bars have:
- A chewy oat-almond-date crust
- A rich, naturally pink custard made from soaked cashews, strawberries, and coconut milk
- A splash of vanilla, a touch of beet powder to keep them pretty, and absolutely zero oil or gluten
They’re chilled to set, best served cold, and honestly? Pretty addictive. But again — no one’s fighting me for them, so we’re good.
📖 Get the Recipe
You’ll find the full rhubarb custard bars (WFPB) recipe at the bottom of this post. Whether you’re a longtime rhubarb fan or a “what even is that celery-looking thing?” skeptic, give it a try. This version might just convert you.
And hey — if you have access to fresh, local rhubarb? Grab it while you can. Not only does it taste better, but sourcing produce locally supports your community, reduces emissions, and brings us all one step closer to sustainable, seasonal eating. 🌍
And If you Like This Recipe…
Here are Some More Desserts -> All Healthy Plant-Based Desserts! A few handpicked below.
- Chocolate Zucchini Muffins: A Vegan & Gluten-Free Take on the Olympic Favorite
- Raspberry Lemon Bars (plant-based & gluten-free) 🍋
- Healthy Strawberry Rhubarb Baked Oats (vegan, gluten-free)
💬 Let’s Chat Healthy !
Are you a lifelong rhubarb lover or just now dipping your toe into the tart side of dessert?
Drop a comment below and let me know if you try these rhubarb custard bars — or share the recipe with someone who needs a plant-based dessert upgrade in their life! 💚
Whole Food Plant-Based Rhubarb Custard Bars
Ingredients
Crust
- 1 ½ cups rolled oats
- ¾ cup almond flour
- ½ tsp cinnamon optional
- ¼ tsp salt
- ~6 whole Medjool dates pitted
- 1 tbsp ground flaxseed + 3 tbsp water for crust flax egg
Custard Layer
- 1 ½ cups chopped rhubarb fresh or frozen, thawed and chopped
- 1 cup strawberries fresh or from frozen, thawed
- ½ cup soaked raw cashews or ½ cup cashew cream cheese
- ½ cup full-fat canned coconut milk
- ~6 whole Medjool dates pitted
- 1 tbsp ground flaxseed + 3 tbsp water for custard flax egg
- 1 tsp vanilla extract
- ¼-1/2 tsp beet powder optional, for color (suggested)
- 1 Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8” baking dish with parchment paper.
- Make the flax egg for the crust by mixing 1 tbsp ground flaxseed with 3 tbsp water. Let sit 5 minutes to gel.
- In a food processor, pulse oats into a coarse flour. Add almond flour, cinnamon, and salt. Add dates and flax egg. Pulse until the mixture holds when pressed.
- Press firmly into the pan and bake for 10 minutes.
- Make the flax egg for the custard layer using the same method.
- In a high-speed blender, combine strawberries, soaked cashews, coconut milk, dates, custard flax egg, vanilla, beet powder (if using), and salt. Blend until smooth and creamy.
- Fold chopped rhubarb into the custard mixture.
- Pour over the baked crust and smooth the top.
- Bake for 35–40 minutes, until the edges are lightly golden and the center is mostly set.
- Cool at room temperature for 30–60 minutes, then refrigerate for 2–3 hours or overnight before slicing.
Notes
- The custard may brown slightly around the edges during baking — this is totally normal and happens due to the date-based sweetener. If you’d prefer a more uniform color, you could try maple syrup or coconut sugar instead (though I haven’t tested these swaps yet).
- Without beet powder or a touch of blended cooked rhubarb, the custard color can lean a little… let’s say “vintage beige.” Still tasty, just less pink-pretty. Up to you if you’re going for flavor or flair!
- Chill before slicing for clean bars and the best texture.
Nutrition
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