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Classic Rhubarb Custard Bars

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A nostalgic dessert featuring a buttery shortbread base topped with tangy rhubarb and silky custard, perfect for spring and summer gatherings.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 2/3 cup (135g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 cups (about 500g) fresh rhubarb, chopped into 1/2-inch pieces
  • 1 1/4 cups (250g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) heavy cream or whole milk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, cream together 1 cup softened unsalted butter and 2/3 cup sugar using an electric mixer until light and fluffy—about 3-4 minutes. Add 1 teaspoon vanilla extract and mix briefly. Slowly add 2 cups flour and 1/4 teaspoon salt, mixing on low just until combined. Press evenly into the prepared pan, covering every corner.
  3. Bake the base for 15-18 minutes or until edges are golden. Remove from oven but leave oven on.
  4. While the base bakes, chop fresh rhubarb into 1/2-inch pieces. In a medium bowl, whisk together 3 large eggs, 1 1/4 cups sugar, 1/2 cup heavy cream, 2 tablespoons flour, 1 teaspoon vanilla, and a pinch of salt until smooth. Stir in the chopped rhubarb.
  5. Pour the custard mixture evenly over the warm shortbread crust. Return the pan to the oven and bake for another 35-40 minutes until custard is set around edges but slightly wobbly in the center.
  6. Remove the pan from the oven and let cool on a wire rack for at least 2 hours. Refrigerate for best slicing results.
  7. Use the parchment overhang to lift the bars out, then cut into squares or rectangles with a sharp knife. Wipe the knife clean between cuts for neat edges.

Notes

Use metal baking pan for a crisper crust. If custard bubbles and cracks, it adds a rustic charm and caramelized flavor. For gluten-free, substitute flour with almond flour. For dairy-free, use vegan margarine and coconut cream. Chill bars completely before slicing for clean cuts. Use a sharp knife dipped in hot water and wiped dry between cuts.

Nutrition

Keywords: rhubarb custard bars, shortbread base, rhubarb dessert, easy rhubarb recipe, spring dessert, homemade bars

Find it online: https://coracooks.com/classic-rhubarb-custard-bars-recipe-easy-homemade-shortbread-base-delight/