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Tangy Rhubarb Custard Bars

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These tangy rhubarb custard bars feature a buttery shortbread crust with a smooth, slightly sweet custard filling balanced by the natural tartness of fresh rhubarb. Perfect for spring and summer gatherings, they are easy to make and delightfully delicious.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • ¼ teaspoon salt
  • ½ cup (115g) cold unsalted butter, cubed (preferably European-style)
  • 1 teaspoon vanilla extract
  • 3 cups (375g) fresh rhubarb stalks, chopped into ½-inch pieces
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) heavy cream
  • 2 tablespoons (16g) all-purpose flour
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a mixing bowl, combine 1 ½ cups flour, ⅓ cup sugar, and ¼ teaspoon salt.
  3. Add ½ cup cold, cubed butter. Use a pastry cutter or food processor to cut butter into flour until mixture resembles coarse crumbs with some pea-sized pieces.
  4. Stir in 1 teaspoon vanilla extract until just combined. Press dough evenly into the prepared pan.
  5. Bake crust for 15 minutes or until edges are lightly golden. Remove and let cool slightly.
  6. While crust bakes, toss chopped rhubarb with ¾ cup sugar in a bowl. Let sit for 10 minutes to macerate.
  7. In a separate bowl, whisk together eggs, whole milk, heavy cream, 2 tablespoons flour, 1 teaspoon vanilla extract, and ⅛ teaspoon salt until smooth and slightly thickened.
  8. Drain excess liquid from rhubarb and fold rhubarb into custard mixture gently.
  9. Pour custard-rhubarb filling over warm crust, spreading evenly.
  10. Bake for 35-40 minutes until custard is set but still slightly jiggly in the center.
  11. Remove from oven and cool completely on a wire rack. Refrigerate for at least 2 hours to firm up.
  12. Lift bars out using parchment overhang and slice into 16 squares.

Notes

Keep butter cold for a flaky crust. Macerate rhubarb with sugar to soften and reduce tartness. Avoid overbaking custard to maintain creamy texture. Use parchment paper for easy removal. Chill bars before slicing for cleaner cuts. Frozen rhubarb can be used if thawed and drained. For gluten-free, substitute flours as noted. Variations include strawberry-rhubarb and spiced custard with cinnamon or cardamom.

Nutrition

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

Find it online: https://juliamadeit.com/tangy-rhubarb-custard-bars-recipe-easy-homemade-shortbread-crust-delight/