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Homemade Rhubarb Custard Bars Recipe Easy Buttery Shortbread Crust

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These rhubarb custard bars feature a buttery shortbread crust topped with a tangy rhubarb custard filling, offering a perfect balance of tartness and creamy sweetness in a comforting dessert.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 cups (about 450g) fresh rhubarb, chopped into 1/2-inch pieces
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) whole milk or half-and-half
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, about 3 to 4 minutes with an electric mixer or by hand.
  2. Add vanilla extract, salt, and all-purpose flour to the butter mixture. Stir gently until dough just comes together; it will be slightly crumbly but should hold when pressed.
  3. Press dough evenly into the bottom of a greased or parchment-lined 9×13 inch pan, pressing firmly to create a compact, even layer.
  4. Bake crust for about 15 minutes, or until edges begin to turn golden and buttery aroma is noticeable. Avoid browning too much.
  5. While crust bakes, whisk together eggs, sugar, milk (or half-and-half), flour, vanilla extract, ground cinnamon, and a pinch of salt in a medium bowl until smooth and creamy with no lumps.
  6. Fold chopped rhubarb pieces gently into the custard mixture, ensuring even coating.
  7. When crust is ready and slightly cooled but still warm, pour rhubarb custard mixture evenly over it and spread gently with a spatula.
  8. Return pan to oven and bake for 35 to 40 minutes, until custard is just set with a slight jiggle in the center and edges are golden and top lightly browned.
  9. Remove bars from oven and place on a cooling rack. Let cool completely for at least 2 hours to allow custard to firm up.
  10. Once cooled, slice into bars using a sharp knife. For cleaner cuts, dip knife in hot water and wipe dry between slices.

Notes

Use parchment paper to line the pan for easy removal and cleanup. If using frozen rhubarb, thaw and drain well to avoid sogginess. Let bars chill overnight for best flavor and custard set. Avoid overbaking custard to prevent rubbery texture. For gluten-free, substitute flour with almond flour or gluten-free blend. For dairy-free, use coconut oil or dairy-free margarine and substitute milk with coconut or almond milk.

Nutrition

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

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