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Creamy Rhubarb Custard Bars

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These creamy rhubarb custard bars feature a buttery shortbread base with a tangy rhubarb custard filling, perfect for spring and summer gatherings. The recipe balances tart and sweet flavors with a smooth custard and crumbly crust.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups (300g) fresh rhubarb, chopped into 1/2-inch pieces
  • 3 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) whole milk (or almond milk for dairy-free)
  • 1/4 cup (30g) cornstarch
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, cream together softened butter and sugar using an electric mixer or whisk until light and fluffy (3-5 minutes). Add vanilla extract and mix briefly. Slowly add flour and salt, mixing just until combined. Dough will be crumbly but should hold together when pressed.
  2. Transfer dough to an 8×8 inch baking pan. Press evenly into the pan reaching the edges. Bake for 15 minutes or until edges start turning golden.
  3. While base bakes, whisk eggs and sugar in a medium bowl until smooth. Add milk, vanilla, and salt, stirring to combine. Mix cornstarch with a few tablespoons of milk mixture to form a slurry, then whisk back into custard mixture to prevent lumps.
  4. Gently fold chopped rhubarb into custard mixture. Optionally, simmer rhubarb in a little water for 2-3 minutes before folding for softer texture.
  5. Pour custard and rhubarb mixture evenly over warm shortbread base. Bake for 35-40 minutes until custard is set but slightly wobbly in center and edges are firm and lightly golden.
  6. Remove from oven and place on cooling rack. Let cool completely, then refrigerate for at least 2 hours to firm up custard before slicing.
  7. Use a sharp serrated knife to cut into squares, wiping knife between slices. Serve chilled or at room temperature.

Notes

Pre-bake the shortbread base to prevent sogginess. Use room temperature eggs and milk for smooth custard. Mix cornstarch slurry carefully to avoid lumps. Custard should jiggle slightly when done to avoid overbaking. Chill bars for at least 2 hours before slicing for best results. Use a serrated knife and wipe between cuts for clean slices.

Nutrition

Keywords: rhubarb custard bars, shortbread bars, creamy dessert, spring dessert, easy baking, buttery shortbread, rhubarb dessert

Find it online: https://cheerycrisp.com/creamy-rhubarb-custard-bars-recipe-easy-homemade-buttery-shortbread-delight/