Description
These Rhubarb Custard Bars feature a buttery shortbread crust topped with a rich, creamy custard filled with tart rhubarb. They’re simple to make, perfect for spring, and ideal for sharing at brunches, potlucks, or just as a sweet treat with coffee.
Ingredients
Scale
- For the Crust:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 cup cold unsalted butter (cubed)
- For the Filling:
- 2 cups granulated sugar
- 7 tablespoons all-purpose flour
- 1 cup heavy cream
- 3 large eggs
- 5 cups chopped fresh rhubarb (1/2-inch pieces)
- Optional for Serving:
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 2 cups flour and 1/4 cup sugar. Cut in the cold butter using a pastry cutter or forks until mixture resembles coarse crumbs.
- Press crust mixture evenly into the bottom of an ungreased 9×13-inch baking dish. Bake for 15 minutes or until lightly golden.
- Meanwhile, in a large bowl, whisk together 2 cups sugar and 7 tablespoons flour. Add cream and eggs, whisking until smooth.
- Fold in the chopped rhubarb.
- Pour the filling over the hot crust.
- Return the dish to the oven and bake for 40–45 minutes, or until custard is set and top is lightly golden.
- Let cool completely in the pan, then chill in the refrigerator for at least 2 hours.
- Dust with powdered sugar before serving, if desired.
Notes
Fresh rhubarb works best, but frozen can be used if thawed and drained well.
For a twist, substitute half the rhubarb with chopped strawberries.
Bars can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months.
For cleaner slices, chill thoroughly before cutting.