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Creamy Rhubarb Custard Bars

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These creamy rhubarb custard bars feature a buttery shortbread crust topped with a silky custard and tangy rhubarb pieces, perfect for spring gatherings and easy to make.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, softened
  • ⅓ cup (65g) granulated sugar
  • ¼ teaspoon salt
  • 3 cups (about 400g) fresh rhubarb, chopped into ½-inch pieces
  • 3 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch pan with parchment paper, letting some overhang on the sides for easy lifting later.
  2. Make the shortbread crust: In a mixing bowl, cream together the softened butter and sugar until light and fluffy—about 2-3 minutes. Add the flour and salt, mixing just until combined. The dough will be crumbly but should hold together when pressed.
  3. Press the crust evenly into the prepared pan using your fingers or the bottom of a glass to create an even layer.
  4. Bake the crust for 15 minutes until lightly golden but not fully cooked.
  5. While the crust bakes, chop the rhubarb into ½-inch pieces and gently toss with about 2 tablespoons of the sugar to soften it slightly. Set aside.
  6. Prepare the custard filling: In a bowl, whisk together eggs, remaining sugar, heavy cream, vanilla extract, and cinnamon until smooth and combined.
  7. Once the crust is out of the oven, quickly and evenly spread the rhubarb over it. Pour the custard mixture carefully over the rhubarb, letting it settle evenly.
  8. Bake for an additional 30-35 minutes until the custard is set but still has a slight wobble in the center.
  9. Cool completely in the pan on a wire rack. Then refrigerate for at least 2 hours before slicing into bars.

Notes

Line the pan with parchment paper for easy removal. Use room temperature eggs for a smooth custard. Chill bars for at least 2 hours before slicing for clean cuts. If custard bubbles too much or browns unevenly, cover loosely with foil halfway through baking. Adjust sugar to taste if rhubarb is very tart.

Nutrition

Keywords: rhubarb custard bars, shortbread crust, spring dessert, creamy custard, easy baking, rhubarb recipe

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