Description

These Rhubarb Custard Bars are the perfect balance of tart and sweet, featuring a buttery shortbread crust, tangy rhubarb, and a creamy custard topping. A delightful spring dessert that highlights fresh rhubarb in the most irresistible way.

Ingredients

For the Crust:

2 cups all-purpose flour
1/4 cup granulated sugar
1 cup cold unsalted butter, cubed

For the Filling:

2 cups granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
4 cups chopped fresh rhubarb

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Instructions

Preheat the oven to 350°F (175°C).
In a medium bowl, combine flour and sugar for the crust. Cut in the cold butter until the mixture resembles coarse crumbs.
Press the crust mixture evenly into a greased 9×13-inch baking dish. Bake for 15 minutes or until lightly golden.
In another bowl, whisk together the sugar, flour, and salt for the filling. Beat in the eggs and vanilla until smooth.
Stir in the chopped rhubarb.
Pour the filling over the pre-baked crust.
Return to the oven and bake for 40-45 minutes, or until the custard is set and the top is lightly golden.
Let cool completely before cutting into bars.

Notes

Fresh rhubarb is best, but frozen can be used (thaw and drain first).
Chill the bars for cleaner cuts and firmer texture.
Great for spring gatherings, potlucks, or as a weekend treat.