These Rhubarb Custard Bars are a delightful dessert that combines the tangy brightness of rhubarb with a smooth, creamy custard filling, all nestled on a buttery shortbread crust. Perfect for spring and summer, these bars are a wonderful way to showcase fresh rhubarb while offering a balance of sweet and tart flavors. They’re easy to make, slice beautifully, and are sure to become a seasonal favorite. Let’s get baking!
Ingredients You’ll Need:
For the Shortbread Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter , cold and cubed
For the Rhubarb Custard Filling:
- 3 cups diced fresh rhubarb (about 1/2-inch pieces)
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon (optional, for warmth)
Optional Garnish:
- Powdered sugar , for dusting
Step-by-Step Instructions:
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C) . Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper.
Step 2: Make the Shortbread Crust
- In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press the dough evenly into the bottom of the prepared pan to form the crust.
- Bake the crust for 15–18 minutes , or until lightly golden around the edges. Remove from the oven and let it cool
