Description
Tangy, sweet, and buttery bars with a luscious custard filling and golden shortbread crust—perfect for early summer treats.
Ingredients
Scale
- For the crust:
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- For the filling:
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 2 cups chopped fresh rhubarb (about 1/2-inch pieces)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper.
- In a medium bowl, combine flour, powdered sugar, and salt. Cut in the cold butter using a pastry cutter, fork, or fingers until mixture resembles coarse crumbs.
- Press crust mixture firmly into the bottom of prepared pan. Bake for 15 minutes, until lightly golden. Let cool slightly.
- In a large bowl, whisk eggs. Add sugar, flour, baking powder, and vanilla. Mix until smooth. Fold in chopped rhubarb.
- Pour filling over crust and smooth evenly. Bake for 35–40 minutes, or until set and golden on top.
- Cool completely in pan. Refrigerate 1 hour before slicing for clean cuts.
Notes
Store bars chilled in an airtight container for up to 5 days, or freeze up to 2 months. Optional: Serve with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 20g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: rhubarb, dream bars, summer dessert, custard bars, bake sale treat