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Rhubarb Custard Bars

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Rhubarb Custard Bars feature a buttery shortbread crust topped with a tangy and sweet custard filling studded with fresh rhubarb, offering a perfect balance of tart and sweet flavors.

Ingredients

  • 2 cups unbleached all-purpose flour (crust)
  • 1 cup powdered sugar (crust)
  • 1 cup salted butter, cold and cubed (crust)
  • 2 tablespoons cold water (crust)
  • 4 large eggs (custard filling)
  • 2 cups sugar (custard filling)
  • ½ cup unbleached all-purpose flour (custard filling)
  • ½ teaspoon salt (custard filling)
  • 4 cups small diced rhubarb (custard filling)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper, leaving overhang.
  2. Whisk together 2 cups flour and powdered sugar in a large bowl.
  3. Cut in cold cubed butter until mixture resembles coarse crumbs.
  4. Stir in cold water until dough forms; press evenly into baking dish.
  5. Bake crust for 15 minutes until lightly set.
  6. Whisk eggs, sugar, ½ cup flour, and salt until smooth.
  7. Stir in diced rhubarb.
  8. Pour custard filling over hot crust.
  9. Bake 40-45 minutes until custard is set and center no longer jiggles.
  10. Cool completely before slicing. Serve plain or with whipped cream or cream cheese frosting.

Notes

  • Use thawed and drained frozen rhubarb to avoid sogginess.
  • Prepare and chill crust dough ahead of time for convenience.
  • Add streusel topping for extra crunch.
  • Substitute rhubarb with berries for variation.
  • Use gluten-free flour blends for gluten-free option.
  • Pinch of cinnamon or ginger complements rhubarb flavor.

Nutrition

Find it online: https://chocolatecoveredamy.com/rhubarb-custard-bars/