Description
Indulge in these delightful Moist Rhubarb Custard Bars featuring a buttery shortbread crust, tangy rhubarb, and velvety custard. A perfect spring dessert that’s easy to make and utterly delicious.
Ingredients
Scale
- For the Shortbread Crust:
- 1 ½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, cold and cubed
- For the Rhubarb Layer:
- 3 cups (350g) fresh rhubarb, chopped into ½-inch pieces
- ½ cup (100g) granulated sugar
- 2 tablespoons cornstarch
- For the Custard:
- 3 large eggs
- ½ cup (100g) granulated sugar
- 1 ½ cups (360ml) heavy cream (or half-and-half)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Crust: Preheat oven to 375°F (190°C). Whisk flour, ½ cup sugar, and ¼ teaspoon salt. Cut in butter until crumbly. Press into a parchment-lined 9×13 inch pan. Bake for 15-20 minutes until lightly golden.
- Prepare Rhubarb Layer: In a bowl, toss chopped rhubarb with ½ cup sugar and 2 tablespoons cornstarch. Spread evenly over the warm, pre-baked crust.
- Prepare Custard: In another bowl, whisk eggs, ½ cup sugar, heavy cream, vanilla extract, and a pinch of salt until smooth. Carefully pour over the rhubarb layer.
- Bake Bars: Reduce oven temperature to 350°F (175°C). Bake for 40-50 minutes, or until custard edges are set and center has a slight jiggle.
- Cool and Chill: Let cool completely on a wire rack at room temperature for several hours, then refrigerate for at least 3-4 hours or overnight before slicing and serving.
- Prep Time: 30 mins
- Cook Time: 65-70 mins