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Cozy Rhubarb Custard Bars

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These rhubarb custard bars feature a buttery shortbread crust, silky custard, and tangy rhubarb for a cozy, balanced dessert perfect for spring and summer.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, unbleached
  • ½ cup (115 g) unsalted butter, softened (preferably European-style)
  • ¼ cup (50 g) granulated sugar (for crust)
  • ¼ teaspoon salt (for crust)
  • 1 teaspoon vanilla extract (for crust)
  • 2 cups (240 g) fresh rhubarb, chopped into ½-inch pieces
  • 3 large eggs, room temperature
  • ¾ cup (150 g) granulated sugar (for filling)
  • 1 cup (240 ml) whole milk (can substitute oat or almond milk for dairy-free)
  • ½ cup (120 ml) heavy cream
  • 2 tablespoons (16 g) all-purpose flour (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • ⅛ teaspoon salt (for filling)
  • 2 tablespoons granulated sugar (for macerating rhubarb, included in total sugar amount)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan or line with parchment paper with an overhang.
  2. Make the shortbread crust: Cream together softened butter and ¼ cup sugar until light and fluffy (2-3 minutes). Mix in vanilla extract and ¼ teaspoon salt.
  3. Gradually stir in 1 ½ cups flour until just combined. Dough will be crumbly but should hold when pressed.
  4. Press dough evenly into prepared pan. Bake 15-18 minutes until edges are lightly golden and center is slightly pale.
  5. While crust bakes, toss chopped rhubarb with 2 tablespoons sugar and let macerate for 10 minutes.
  6. Whisk eggs with remaining sugar until smooth. Add milk, heavy cream, vanilla, ⅛ teaspoon salt, and 2 tablespoons flour; whisk until fully combined with no lumps.
  7. Drain excess liquid from rhubarb. Spread rhubarb evenly over pre-baked crust, then pour custard mixture on top. Tap pan gently to settle.
  8. Bake bars for 35-40 minutes until custard is set around edges but slightly jiggly in center.
  9. Cool completely on a rack for 1-2 hours. Refrigerate at least 2 hours or overnight to set custard.
  10. Cut into squares with a sharp knife, wiping clean between cuts. Serve chilled or at room temperature.

Notes

If crust edges brown too quickly, tent with foil halfway through baking. Chilling bars in freezer for 30 minutes after baking speeds custard setting. Use softened butter (not melted) for best crust texture. Macerate rhubarb to reduce moisture and prevent soggy crust. Avoid overbaking custard to keep creamy texture. Bars taste better after chilling overnight.

Nutrition

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

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