Description
Ever wish you could bottle up springtime and serve it on a buttery crust? That’s basically what these Rhubarb Custard Bars are. They’ve got that golden shortbread base, a luscious, creamy custard layer laced with tangy rhubarb, and a delicate sugary top that bakes into magic. They’re soft, bright, a little tart, and just the right amount of sweet — basically the dessert version of that friend who’s effortlessly cool without even trying. If you’ve got rhubarb lying around or spot some at the farmers market, this is what you do with it.
Ingredients
For the Crust:
– 1 cup (2 sticks) unsalted butter, cold and cubed
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– Pinch of salt
For the Filling:
– 4 large eggs
– 2 cups granulated sugar
– 1/2 cup all-purpose flour
– 1/2 tsp salt
– 1/2 tsp vanilla extract
– 2 cups chopped fresh rhubarb (cut into 1/2-inch pieces)
For the Top (Optional but Recommended):
– Powdered sugar, for dusting
Instructions
Step 1: Make That Buttery Crust
Preheat your oven to 350°F (175°C). In a bowl, mix flour, sugar, and a pinch of salt. Add the cold butter cubes and cut them in using a pastry blender or your fingertips until the mixture looks like coarse crumbs (like wet sand, but delicious). Press it evenly into the bottom of a greased 9×13-inch baking pan. Bake for 15 minutes until just set and lightly golden. Don’t skip this step — no soggy bottoms here.
Step 2: Whisk Up the Custard Magic
While your crust is baking, whisk together the eggs, sugar, flour, salt, and vanilla in a large bowl until smooth. Fold in your chopped rhubarb. The batter will be thick and a little rustic-looking — that’s what we want.
Step 3: Bake It to Perfection
Pour the custard mixture evenly over your warm crust. Return the pan to the oven and bake for 40–45 minutes, or until the top is lightly golden and the center is just set. A slight jiggle is okay — it’ll firm up as it cools.
Step 4: Cool Down, Then Slice Like a Pro
Let the bars cool completely in the pan. Chill in the fridge for an hour or two if you want cleaner slices (and trust me, you do). Dust with powdered sugar right before serving if you’re feeling extra.
Notes
Serve them chilled or at room temp with a dollop of whipped cream or a scoop of vanilla bean ice cream. Add fresh strawberries on top for bonus color and sweetness. Perfect for Mother’s Day, brunch spreads, or just treating yourself after a Tuesday that felt like a Thursday.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~280 kcal per serving
- Fat: ~12g
- Carbohydrates: ~38g
- Protein: ~4g