Description
These Sweet and Tangy Rhubarb Custard Bars are a springtime favorite featuring a buttery shortbread crust, creamy vanilla custard, and bursts of tart rhubarb. Simple to make and bursting with flavor, this rhubarb dessert is perfect for brunch, picnics, or anytime you’re craving a sweet-tart treat. Chill, slice, and serve for a delicious seasonal bite!
Ingredients
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 3/4 cup unsalted butter, softened
- For the Filling:
- 3 large eggs
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 cup heavy cream or half-and-half
- 1 1/2 teaspoons vanilla extract
- 2 cups rhubarb, chopped (fresh or frozen and well-drained)
Instructions
-
Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment or lightly grease.
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In a bowl, mix flour and sugar for the crust. Cut in butter until mixture resembles coarse crumbs.
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Press evenly into the bottom of the prepared dish.
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Bake crust for 10–12 minutes, or until lightly golden.
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While the crust bakes, whisk together eggs, sugar, flour, cream, and vanilla until smooth.
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Fold in chopped rhubarb.
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Pour custard over the hot crust and return to oven.
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Bake for 40–45 minutes, or until custard is set and golden on top.
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Cool completely, then chill for at least 1 hour before slicing.
Notes
- Add lemon or orange zest to brighten the custard.
- Sprinkle cinnamon or nutmeg for cozy warmth.
- Dust with powdered sugar or drizzle with glaze once cooled.
- Strawberry-rhubarb combos are also delicious.
- Coconut milk works for a dairy-free variation.
