Description
Indulge in these delectable Moist Rhubarb Custard Bars, featuring a buttery shortbread crust, a tangy rhubarb filling, and a velvety smooth custard topping. Perfectly balanced between sweet and tart, they’re a delightful spring dessert.
Ingredients
- For the Shortbread Crust:
- 2 ¼ cups (270g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ teaspoon salt
- 1 cup (226g) cold unsalted butter, cubed
- For the Rhubarb Filling:
- 4–5 cups (approx. 500-600g) fresh rhubarb, diced into ½-inch pieces
- ½ cup (100g) granulated sugar
- 2 tablespoons all-purpose flour
- For the Custard Topping:
- 4 large eggs, room temperature
- 1 ½ cups (360ml) heavy cream
- ¾ cup (150g) granulated sugar
- 1 teaspoon vanilla extract
Instructions
- 1. Prepare the Shortbread Crust: Preheat oven to 375°F (190°C). Grease and flour a 9×13-inch baking pan or line with parchment. Whisk flour, sugar, and salt. Cut in cold butter until coarse crumbs form. Press into the pan. Bake 15-20 minutes until lightly golden. Reduce oven to 350°F (175°C).
- 2. Make the Rhubarb Layer: In a large bowl, toss diced rhubarb with ½ cup granulated sugar and 2 tablespoons flour until coated. Spread evenly over the warm, pre-baked crust.
- 3. Whisk the Custard Topping: In a medium bowl, whisk together eggs, heavy cream, ¾ cup granulated sugar, and vanilla extract until smooth.
- 4. Assemble and Bake: Carefully pour the custard mixture over the rhubarb layer. Bake for 40-50 minutes, or until the edges are set and the center has a slight jiggle.
- 5. Cool and Chill: Let the bars cool completely on a wire rack at room temperature. Then, refrigerate for at least 3-4 hours, or preferably overnight, before lifting out with parchment and slicing into bars.
- Prep Time: 30 mins
- Cook Time: 65-70 mins