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Tangy Rhubarb Custard Bars with Buttery Shortbread Crust

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These tangy rhubarb custard bars feature a rich, buttery shortbread crust topped with a creamy custard and fresh rhubarb, creating a perfect balance of tartness and sweetness in an easy-to-make dessert.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 3 cups (about 375g) fresh rhubarb, chopped into 1/2-inch pieces
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream or half-and-half
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Make the shortbread crust: Beat 1 cup softened unsalted butter with 1/2 cup granulated sugar until creamy and pale, about 3 to 4 minutes.
  3. Add 2 cups all-purpose flour and 1/4 teaspoon salt to the butter mixture. Stir until just combined; do not overmix.
  4. Press the dough evenly into the bottom of the prepared pan. Smooth the surface with fingers or the bottom of a measuring cup.
  5. Bake the crust for 15 to 18 minutes, until edges start to turn golden and crust is firm but not dark brown.
  6. While the crust bakes, toss 3 cups chopped rhubarb with 1 cup granulated sugar and let sit for about 10 minutes to macerate.
  7. In a separate bowl, whisk together 3 large eggs, 1 cup heavy cream, 1 teaspoon vanilla extract, and 2 tablespoons flour until smooth.
  8. After the crust is baked, evenly distribute the rhubarb and juices over the warm crust.
  9. Gently pour the custard mixture on top of the rhubarb, filling gaps without disturbing the fruit too much.
  10. Return the pan to the oven and bake for 35 to 40 minutes, until the custard is mostly set but slightly jiggly in the center.
  11. Remove from oven and let cool completely in the pan on a wire rack.
  12. Chill in the refrigerator for at least 2 hours before slicing to allow the custard to firm up.
  13. Use the parchment overhang to lift the bars from the pan and cut into squares with a sharp knife, wiping the blade clean between cuts.

Notes

Use fresh rhubarb for best texture; frozen rhubarb can be used if thawed and drained. Do not overbake the custard to avoid cracks and dryness. Lining the pan with parchment paper helps with easy removal. For gluten-free, substitute flour with a gluten-free baking blend. For dairy-free, use coconut oil and coconut milk. Warm knife blade under hot water before slicing for clean cuts.

Nutrition

Keywords: rhubarb custard bars, shortbread crust, tangy dessert, easy rhubarb recipe, homemade bars, spring dessert, summer dessert

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