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Cozy Rhubarb Custard Bars

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A comforting dessert featuring a buttery shortbread base topped with a creamy rhubarb custard, perfect for cozy gatherings and easy baking.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • ½ cup unsalted butter (113 g), cold and cubed
  • ¼ cup granulated sugar (50 g)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups fresh rhubarb, chopped (about 300 g)
  • 3 large eggs, room temperature
  • ¾ cup granulated sugar (150 g)
  • 1 cup heavy cream (240 ml)
  • 2 tablespoons all-purpose flour (16 g)
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an 8×8 inch pan or line it with parchment paper, leaving some overhang for easy removal.
  2. Make the shortbread base: In a mixing bowl, combine cold cubed butter, flour, sugar, and salt. Blend until mixture resembles coarse crumbs with some pea-sized pieces. Add vanilla extract and mix lightly.
  3. Press the shortbread mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a glass or measuring cup to smooth it out.
  4. Bake the shortbread base for 15-18 minutes or until lightly golden on the edges.
  5. Prepare the rhubarb custard topping: Whisk together eggs, sugar, flour, heavy cream, lemon zest, and vanilla extract until smooth and creamy.
  6. Gently stir chopped rhubarb into the custard mixture, coating the pieces without breaking them down.
  7. Pour the custard and rhubarb mixture over the warm shortbread crust and spread evenly.
  8. Bake for 25-30 minutes until the custard sets but still jiggles slightly in the middle. A toothpick inserted near the center should come out with a few moist crumbs.
  9. Cool completely on a wire rack, then refrigerate for at least an hour to let the custard firm up fully.
  10. Cut into squares and serve, optionally dusted with powdered sugar.

Notes

[‘Use cold butter for the shortbread to achieve a crumbly texture.’, ‘Do not overmix the custard to avoid cracking or uneven texture.’, ‘If using frozen rhubarb, thaw completely and pat dry to remove excess moisture.’, ‘Let bars cool completely before slicing to prevent custard spill.’, ‘Watch oven temperature; tent with foil if crust browns too quickly.’, ‘Adding a pinch of ground ginger to the custard adds a subtle spicy note.’, ‘For gluten-free, substitute flour with a 1:1 gluten-free baking flour blend containing xanthan gum.’, ‘For dairy-free, use coconut oil instead of butter and full-fat coconut milk instead of cream.’]

Nutrition

Keywords: rhubarb custard bars, rhubarb dessert, shortbread crust, easy baking, cozy dessert, homemade bars, custard bars

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