Description
These Rhubarb Custard Bars are a celebration of contrasts—bright, tangy rhubarb meets silky custard on a buttery shortbread crust. Dreamy, vibrant, and spring-perfect.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 4 large eggs
- 2 cups granulated sugar
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg (optional)
- 4 cups chopped fresh rhubarb (about ½-inch pieces)
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or lightly grease it.
- Cream butter and sugar until light and fluffy. Mix in flour and salt until crumbly. Press evenly into the bottom of prepared pan and bake for 15 minutes or until lightly golden.
- While crust bakes, whisk eggs and sugar until smooth. Add flour, vanilla, and nutmeg. Stir to combine. Fold in chopped rhubarb.
- Pour custard mixture over the hot crust and spread evenly. Bake for 40–45 minutes, until center is set and lightly golden.
- Cool completely in pan. Dust with powdered sugar, slice, and serve.
Notes
Substitute 1 cup of rhubarb with strawberries for a sweeter twist. Use thawed and drained frozen rhubarb if needed. Add lemon zest to the filling for a citrusy lift. Gluten-free 1:1 flour works well too.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 20g
- Fat: 9g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
Keywords: rhubarb, custard, bars, dessert, spring, baking