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Classic Rhubarb Custard Bars Easy Recipe with Buttery Shortbread Crust

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A nostalgic and comforting dessert featuring tart rhubarb, silky custard, and a rich buttery shortbread crust. Perfect for spring and summer gatherings.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour (or gluten-free 1-to-1 baking flour)
  • ¼ teaspoon salt
  • 3 cups (about 450g) fresh rhubarb, chopped into ½-inch pieces
  • 1 cup (200g) granulated sugar, divided
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) half-and-half or whole milk
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
  2. In a large bowl, cream together 1 cup softened butter and ½ cup sugar until light and fluffy, about 3-4 minutes with an electric mixer.
  3. Add 2 cups flour and ¼ teaspoon salt to the butter mixture. Stir gently until combined and crumbly but starts to hold together when pressed.
  4. Press the crust mixture evenly into the bottom of your prepared pan. Use your hands or the bottom of a flat glass to smooth it out firmly.
  5. Bake the crust for 15-18 minutes until just golden around the edges.
  6. Toss chopped rhubarb with ½ cup sugar in a bowl and let it sit for 10 minutes to macerate.
  7. In a separate bowl, whisk together 3 eggs, ½ cup sugar, vanilla extract, 1 cup half-and-half, and 2 tablespoons flour until smooth.
  8. Once crust is pre-baked, spread the rhubarb evenly over it.
  9. Pour the custard mixture gently over the rhubarb, trying not to disturb the fruit too much.
  10. Bake for 40-45 minutes until the custard looks set but slightly jiggly in the center.
  11. Cool bars completely on a wire rack. Refrigerate for at least 2 hours before slicing into squares.

Notes

Let rhubarb macerate with sugar to prevent soggy crust. Use room temperature eggs and dairy for smooth custard. Tent foil if crust edges brown too fast. Chill bars for at least 2 hours before slicing for clean cuts. Variations include gluten-free flour, vegan substitutions, berry mix-ins, and spices like cinnamon or ginger.

Nutrition

Keywords: rhubarb custard bars, rhubarb dessert, shortbread crust, custard bars, spring dessert, easy baking, gluten-free option, vegan adaptation

Find it online: https://piperplate.com/classic-rhubarb-custard-bars-easy-recipe-with-buttery-shortbread-crust/