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Silky Rhubarb Custard Bars

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These silky rhubarb custard bars feature a tender custard layered over a buttery shortbread crust, balancing tangy rhubarb with sweet custard for a refreshing seasonal treat.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups (300g) rhubarb, chopped into 1/2-inch pieces
  • 3 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper, leaving some overhang for easy lifting.
  2. In a large bowl, cream together 1 cup softened butter and 1/2 cup sugar until light and fluffy, about 3-4 minutes with an electric mixer.
  3. Add vanilla extract and salt, then gradually mix in 2 cups flour until dough is crumbly but holds together when pressed.
  4. Press the dough evenly into the prepared pan using the bottom of a glass or fingers to create a smooth layer.
  5. Bake the shortbread base for 18-22 minutes until edges start turning golden. Avoid overbaking.
  6. While the base bakes, whisk together 3 eggs and 1 cup sugar until combined. Add 1/2 cup heavy cream, 1/4 cup flour, vanilla extract, and a pinch of salt. Whisk until smooth and silky.
  7. Once the crust is out of the oven, scatter chopped rhubarb evenly over the warm crust.
  8. Pour the custard mixture slowly and evenly over the rhubarb, allowing it to seep slightly into the crust.
  9. Return the pan to the oven and bake for another 25-30 minutes until custard is set but slightly jiggly in the center. A toothpick near the edge should come out mostly clean.
  10. Let the bars cool completely on a wire rack, then chill in the fridge for at least 2 hours to firm up.
  11. Slice into bars with a sharp knife, wiping it clean between cuts. Serve chilled or at room temperature.

Notes

Use room temperature eggs and cream for smooth custard. Avoid overbaking the shortbread crust to keep it tender. Chill bars for at least 2 hours before slicing for clean cuts. Frozen rhubarb can be used if thawed and drained well. For dairy-free, substitute heavy cream with full-fat coconut milk and butter with vegan margarine. For gluten-free, replace all-purpose flour with almond flour.

Nutrition

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

Find it online: https://yumbelle.com/silky-rhubarb-custard-bars-recipe-easy-homemade-shortbread-base/