These Rhubarb Custard Bars are a delightful dessert that combines the tangy brightness of rhubarb with the creamy richness of custard, all nestled on a buttery shortbread crust. With their vibrant pink filling and melt-in-your-mouth texture, these bars are perfect for springtime gatherings, potlucks, or simply satisfying your sweet tooth. 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 Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter , softened (1 stick)
- 1/4 cup granulated sugar
- Pinch of salt
For the Rhubarb Filling:
- 3 cups diced rhubarb (about 1/2-inch pieces)
- 1 cup granulated sugar
- 1/4 cup water
- 2 tablespoons cornstarch (for thickening)
For the Custard Layer:
- 3 large eggs , lightly beaten
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon pure vanilla extract
Step-by-Step Instructions:
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C) . Line an 8x8-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 mixing bowl, combine the flour, softened butter, sugar, and a pinch of salt. Use your fingers or a pastry cutter to mix until the dough comes together in a crumbly texture.
- 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 slightly while you prepare the filling.
Step 3: Make the Rhubarb Filling
- In a medium saucepan, combine the diced rhubarb, sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down, about 8–10 minutes .
