Description
Discover how to make these incredibly delicious Moist Rhubarb Custard Bars with a tender shortbread crust and a creamy, tart rhubarb filling. Perfect for spring, this recipe is easy to follow and yields impressive results.
Ingredients
- For the Shortbread Crust:
- 1 ½ cups (180g) All-Purpose Flour
- ½ cup (100g) Granulated Sugar
- ½ cup (113g) Cold Unsalted Butter, cut into cubes
- ¼ teaspoon Salt
- For the Rhubarb Custard Filling:
- 4 cups (approx. 450g) Fresh Rhubarb, chopped into ½-inch pieces
- 1 ¾ cups (350g) Granulated Sugar, divided
- ¼ cup (30g) All-Purpose Flour, plus 2 tablespoons
- 4 Large Eggs, room temperature
- 1 cup (240ml) Heavy Cream
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Lemon Zest (optional)
- Confectioners’ Sugar, for dusting (optional)
Instructions
- 1. Prepare the Crust: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang. In a bowl, combine 1½ cups flour, ½ cup sugar, and ¼ tsp salt. Cut in cold butter until coarse crumbs form. Press firmly into the prepared pan. Bake for 15-20 minutes, until lightly golden. Set aside to cool slightly.
- 2. Prepare the Rhubarb: While the crust bakes, toss chopped rhubarb with ¼ cup of the granulated sugar and 2 tablespoons of flour in a medium bowl.
- 3. Make the Custard: In a large bowl, whisk eggs and remaining 1½ cups granulated sugar until pale and fluffy. Whisk in heavy cream, remaining ¼ cup flour, vanilla extract, and lemon zest (if using) until smooth.
- 4. Assemble and Bake: Evenly spread the sugared rhubarb over the pre-baked crust. Carefully pour the custard mixture over the rhubarb. Bake for 35-45 minutes, or until the custard is set and the edges are lightly golden. A slight jiggle in the center is okay.
- 5. Cool and Slice: Let cool completely on a wire rack before refrigerating for at least 2 hours (or overnight) to allow the custard to fully set. Dust with confectioners’ sugar before slicing into bars.
- Prep Time: 25 mins
- Cook Time: 55-65 mins