Rhubarb Custard Bars

These rhubarb custard bars combine a buttery shortbread crust, creamy vanilla custard, and tart rhubarb for a nostalgic spring dessert with bright flavor and soft, sliceable texture.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1

Chilling Time: 2

Total Time: 3 20

Servings: bars

Calories: 295kcal

Author: Chloe White

Cost: $8

Equipment

9x13 inch baking pan
Mixing bowls
whisk
pastry cutter or fork
wire cooling rack

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1 cup cold butter, cubed
4 cups chopped rhubarb
4 large eggs
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1 cup heavy cream
1 tsp vanilla extract

Instructions

Preheat the oven to 350°F and grease a 9x13-inch baking pan or line it with parchment paper.
In a mixing bowl, combine 2 cups flour and 1/2 cup sugar.
Cut in the cold cubed butter using a pastry cutter, fork, or fingertips until the mixture resembles coarse crumbs.
Press the crust mixture firmly into the prepared baking pan.
Bake the crust for 15 minutes until lightly golden around the edges.
In another bowl, whisk together eggs, 1 1/2 cups sugar, 1/4 cup flour, heavy cream, and vanilla extract until smooth.
Fold the chopped rhubarb evenly into the custard mixture.
Pour the custard filling over the warm crust and spread evenly.
Bake for 40 to 45 minutes until the edges are set and the center jiggles slightly.
Cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
Slice into bars and serve chilled or slightly cool.

Notes

For the cleanest slices, chill the bars for at least 2 hours before cutting. Fresh rhubarb gives the best texture, but frozen rhubarb works if thawed and drained well. Dust with powdered sugar before serving for a simple bakery-style finish.

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