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Creamy Rhubarb Custard Bars with Buttery Shortbread Crust

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These creamy rhubarb custard bars feature a tender, flaky buttery shortbread crust paired with a smooth, tangy rhubarb custard filling. Perfect for spring and early summer gatherings, they are easy to make and delightfully delicious.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 3 cups (450g) fresh rhubarb, chopped into 1/2-inch pieces
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Make the shortbread crust: In a medium bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
  3. Mix dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 tablespoon cornstarch, and 1/4 teaspoon salt. Slowly add this to the creamed butter mixture, mixing on low speed until just combined.
  4. Press the dough evenly into the prepared pan to about 1/4 inch thickness. Bake for 15 minutes or until edges just begin to turn golden.
  5. Prepare the custard filling: Combine 3 cups chopped rhubarb and 1 cup granulated sugar in a bowl. Toss gently and let sit for 10 minutes to draw out juices.
  6. Whisk eggs and cream: In a large bowl, beat 3 large eggs until frothy. Add 1 cup heavy cream, 1 teaspoon vanilla extract, and 2 tablespoons all-purpose flour. Beat until smooth and slightly thickened.
  7. Drain excess liquid from rhubarb and fold the fruit gently into the egg mixture.
  8. Pour the rhubarb custard mixture evenly over the warm shortbread crust.
  9. Bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center and edges are lightly browned.
  10. Remove from oven and cool completely on a cooling rack. Chill in the refrigerator for at least 2 hours before slicing into bars.

Notes

Use parchment paper to prevent sticking and for easy removal. Room temperature eggs blend better into the custard. Drain rhubarb well to avoid watery custard. Bake custard until set but slightly jiggly to avoid dryness. Chill bars fully before slicing for clean cuts.

Nutrition

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

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