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Flavorful Rhubarb Custard Bars with Buttery Shortbread Crust

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These rhubarb custard bars feature a buttery shortbread crust topped with a silky custard and tangy rhubarb, creating a comforting and easy-to-make dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup (226 grams) unsalted butter, softened
  • ½ cup (100 grams) granulated sugar
  • 2 cups (250 grams) all-purpose flour
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (200 grams) granulated sugar
  • ½ cup (120 ml) heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 3 cups (about 375 grams) fresh rhubarb, chopped into ½-inch pieces
  • ½ cup (100 grams) granulated sugar
  • 1 tablespoon cornstarch (optional)

Instructions

  1. Prepare the Rhubarb: In a medium bowl, toss the chopped rhubarb with sugar and cornstarch. Set aside for 10-15 minutes while the sugar draws out the juices.
  2. Make the Shortbread Crust: Preheat oven to 350°F (175°C). In a large bowl, cream together the softened butter and sugar using an electric mixer or whisk until light and fluffy, about 3-4 minutes. Gradually add the flour and salt, mixing just until combined.
  3. Press the Crust: Transfer the dough into a greased 9×13-inch pan. Press the dough evenly across the bottom to about ¼ inch thick.
  4. Blind Bake the Crust: Bake the crust for 15-18 minutes until it just starts to turn golden around the edges. Remove from oven and let cool slightly.
  5. Prepare the Custard Filling: In a clean bowl, whisk together eggs and sugar until smooth. Add heavy cream, vanilla extract, and flour, whisking until fully combined and slightly thickened.
  6. Assemble the Bars: Spread the sugared rhubarb evenly over the warm crust. Pour the custard mixture gently over the rhubarb.
  7. Bake: Return the pan to the oven and bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
  8. Cool Completely: Let the bars cool in the pan on a wire rack for at least 2 hours before slicing.
  9. Slice and Serve: Use a sharp knife dipped in hot water for clean cuts. Serve slightly chilled or at room temperature.

Notes

Blind bake the crust to prevent sogginess. Use room temperature eggs for smooth custard. Let bars cool completely and rest for at least 2 hours or overnight for best texture. If edges brown too quickly, tent with foil. Frozen rhubarb can be used if thawed and drained. Variations include gluten-free flour, dairy-free substitutes, and adding spices like cinnamon.

Nutrition

Keywords: rhubarb custard bars, shortbread crust, easy dessert, rhubarb recipe, custard bars, homemade dessert, potluck dessert

Find it online: https://atomicbite.com/flavorful-rhubarb-custard-bars-recipe-easy-homemade-shortbread-crust/