Description
These Rhubarb Custard Bars are a sweet and tangy spring treat layered with a buttery shortbread crust, fresh rhubarb, and rich custard. Perfect for bake sales, brunches, or family desserts, each bite delivers creamy, fruity nostalgia in bar form. Easy to make and impossible to resist!
Ingredients
For the crust:
1½ cups all-purpose flour
½ cup powdered sugar
¾ cup unsalted butter, cold and cubed
For the filling:
2 cups rhubarb, chopped
1½ cups granulated sugar
¼ cup all-purpose flour
3 large eggs
¼ teaspoon salt
1 teaspoon vanilla extract
Alternate richer version (optional):
2 cups all-purpose flour
¼ cup granulated sugar
1 cup cold butter, cubed
3 large eggs
2 cups granulated sugar
½ cup all-purpose flour
½ teaspoon salt
1 cup heavy cream
5 cups diced rhubarb
Instructions
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Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
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To make the crust, combine the flour and powdered sugar in a bowl. Add cold butter and blend until the mixture is crumbly. Press evenly into the prepared pan.
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Bake the crust for 15 to 20 minutes until lightly golden. Set aside to cool slightly.
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For the filling, spread chopped rhubarb evenly over the baked crust.
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In a bowl, whisk together sugar, flour, eggs, salt, and vanilla extract (or heavy cream if using the alternate version) until smooth.
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Pour the custard mixture over the rhubarb.
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Bake for 35 to 45 minutes until the custard is set and the top is golden.
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Let the bars cool completely in the pan on a wire rack. Use the parchment overhang to lift and cut into squares.
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Optionally, dust with powdered sugar or serve with a dollop of whipped cream.
Notes
If using the richer version with heavy cream and more rhubarb, baking time may slightly increase. Fresh rhubarb is best, but frozen can be used if thawed and drained first. Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American