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Creamy Rhubarb Custard Bars

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These creamy rhubarb custard bars feature a buttery shortbread base topped with a silky custard and tart rhubarb, creating a perfect balance of flavors and textures. Ideal for spring and summer, they are quick to make and a crowd-pleaser.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, cold and cubed
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 3 cups (about 400g) chopped fresh rhubarb (frozen thawed and drained if using frozen)
  • 3 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1 cup (240ml) whole milk (or almond milk for lighter option)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan or line it with parchment paper.
  2. Make the shortbread base: In a large bowl, combine the cold, cubed butter and 1/2 cup sugar. Beat or cut with an electric mixer or pastry cutter until mixture resembles coarse crumbs with some pea-sized butter pieces.
  3. Add 2 cups flour and 1/4 teaspoon salt to the butter mixture. Stir just until it comes together into a crumbly dough. Press dough evenly into the bottom of the prepared pan, packing it down firmly.
  4. Bake the crust for about 20 minutes or until edges turn golden.
  5. Prepare the rhubarb custard filling: Chop rhubarb into roughly 1/2-inch pieces. In a medium bowl, whisk together eggs, 1 cup sugar, 1/4 cup flour, milk, and vanilla until smooth. Fold in the chopped rhubarb gently.
  6. Pour the custard mixture over the hot baked shortbread crust.
  7. Bake again for 35 to 40 minutes, or until custard is set but still slightly jiggly in the center. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
  8. Cool completely on a wire rack, then refrigerate for at least 2 hours before slicing.
  9. Slice into bars using a sharp knife wiped clean between cuts. Serve chilled or at room temperature.

Notes

Use cold butter for the crust to achieve flaky layers. Pre-bake the crust to prevent sogginess. Fold rhubarb gently into custard to keep texture tender. Bake custard until set but slightly jiggly in center. Cool completely and refrigerate before slicing for best results. Use a sharp knife wiped clean between cuts for neat bars. Frozen rhubarb can be used if thawed and drained well. Gluten-free and vegan adaptations are possible.

Nutrition

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

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