Description
These Rhubarb Custard Bars are the perfect combination of sweet and tart, with a buttery shortbread crust, a creamy custard filling, and a delightful rhubarb topping. They’re a crowd-pleaser and a great way to use fresh rhubarb!
Ingredients
Scale
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- For the Rhubarb Filling:
- 3 cups fresh rhubarb, chopped (about 1-inch pieces)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- For the Custard:
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Make the Crust: Preheat oven to 350°F (175°C). In a food processor, pulse flour, cold butter, sugar, and salt until the mixture resembles coarse crumbs. Alternatively, use a pastry blender or your fingers to cut the butter into the dry ingredients.
- Press the mixture evenly into the bottom of a 9×13 inch baking pan. Bake for 15-20 minutes, or until lightly golden.
- Prepare the Rhubarb Filling: While the crust is baking, in a bowl, combine the chopped rhubarb, sugar, cornstarch, and lemon juice. Set aside.
- Make the Custard: In a separate bowl, whisk together sugar, flour, and salt. Whisk in the eggs, then add the heavy cream and vanilla extract. Whisk until smooth.
- Assemble the Bars: Pour the custard mixture over the baked crust. Sprinkle the rhubarb filling evenly over the custard.
- Bake for 35-40 minutes, or until the custard is set and the rhubarb is tender.
- Let the bars cool completely in the pan before cutting into squares. Refrigerate for at least 2 hours before serving.
Notes
- For a tangier flavor, add a bit more lemon juice to the rhubarb filling.
- If fresh rhubarb isn’t available, you can use frozen rhubarb, but thaw it first and drain off any excess liquid.
- Store leftover bars in the refrigerator for up to 3 days.
- Prep Time: PT25M
- Cook Time: PT40M
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Protein: 3g