Rhubarb Custard Bars
These Rhubarb Custard Bars feature a buttery shortbread crust topped with tangy rhubarb and a creamy, lightly sweetened custard, creating a perfect balance of flavors in a delightful dessert bar.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 3 cups chopped rhubarb
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour (for custard)
- 1/8 teaspoon salt (for custard)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang to lift bars out easily.
- In a medium bowl, mix 1 1/2 cups flour, powdered sugar, and 1/4 teaspoon salt.
- Cut in the cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom of the prepared pan.
- Bake crust for 15-18 minutes, or until lightly golden. Remove from oven and set aside.
- In a large bowl, whisk together eggs, granulated sugar, vanilla extract, 1/4 cup flour, and 1/8 teaspoon salt until smooth.
- Gently fold in the chopped rhubarb, ensuring even distribution.
- Pour the custard mixture evenly over the baked crust.
- Bake for an additional 35-40 minutes, or until custard is set and edges are lightly browned.
- Allow bars to cool completely in the pan before using parchment overhang to lift out and cut into squares.
Notes
For an extra touch, sprinkle the warm bars with powdered sugar before serving or serve with a dollop of whipped cream.
Find it online: https://auntyspices.com/rhubarb-custard-bars/