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Creamy Rhubarb Custard Bars

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These creamy rhubarb custard bars feature a tangy custard filling paired with a buttery, crumbly shortbread crust. Perfect for spring and summer, they offer a delightful balance of textures and flavors.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3 cups (about 450g) rhubarb, chopped into 1/2-inch pieces
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream or full-fat coconut milk
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper, leaving a bit of overhang for easy removal.
  2. In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar using a hand or stand mixer until light and fluffy, about 3-4 minutes. Add 1 teaspoon vanilla extract and mix.
  3. In a separate bowl, whisk together 2 cups all-purpose flour and 1/4 teaspoon salt. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. The dough will look crumbly but should hold together when pressed.
  4. Press the dough evenly into the prepared pan, covering the bottom and slightly up the sides. Smooth it out with the back of a spoon or your hands. Bake the crust for 18-22 minutes, or until the edges are lightly golden.
  5. While the crust bakes, place 3 cups chopped rhubarb and 1 cup sugar in a medium saucepan. Cook over medium-low heat, stirring occasionally, until rhubarb softens and releases juices, about 8-10 minutes. Let cool slightly.
  6. In a bowl, whisk 3 large eggs, 1 cup heavy cream, 1/4 cup flour, 1 teaspoon lemon zest, 1/2 teaspoon cinnamon (optional), and a pinch of salt until smooth.
  7. Stir the cooled rhubarb mixture into the custard blend, mixing gently to combine without overmixing.
  8. Pour the filling over the partially baked crust, spreading evenly. Return the pan to the oven and bake for another 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
  9. Remove from oven and place on a cooling rack. Once cooled to room temperature, refrigerate for at least 2 hours to let the custard firm up fully.
  10. Use a sharp knife dipped in hot water and wiped dry between slices to cut into bars and serve.

Notes

Do not overbake the custard; it should be set but still slightly jiggly in the center. Use room temperature eggs to avoid curdling. For clean slices, dip the knife in hot water and wipe dry between cuts. Frozen rhubarb can be used if thawed and drained well. Variations include swapping half the rhubarb for berries or using coconut milk for dairy-free.

Nutrition

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

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