Description
Tangy rhubarb custard baked atop a buttery shortbread crust, these rhubarb custard bars offer a perfect balance of sweet and tart flavors.
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar, divided
- 2 large eggs, divided
- 1 tsp vanilla extract
- 2 cups all‑purpose flour, divided
- ½ tsp baking powder
- ¼ tsp salt
- 2 cups fresh rhubarb, finely chopped
- 1 cup milk
- 3 tbsp cornstarch
- Pinch of ground nutmeg (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Line a 9×9‑inch baking pan with parchment, leaving an overhang.
- In a bowl, cream together butter and ½ cup sugar until light and fluffy. Mix in 1 egg and vanilla.
- In a separate bowl, whisk 1¼ cups flour, baking powder, and salt. Gradually blend into butter mixture until a soft dough forms.
- Press the dough into the prepared pan to form an even crust. Bake for 15 minutes or until lightly golden.
- Meanwhile, prepare custard: in a saucepan, combine rhubarb, remaining 1 cup sugar, cornstarch, milk, and nutmeg. Cook over medium‑low heat, stirring constantly, until thickened and bubbly. Remove from heat.
- Whisk together remaining egg and remaining ¾ cup flour until smooth, then whisk into the warm rhubarb mixture until fully incorporated.
- Pour custard over the pre‑baked crust and return to oven. Bake for 25–30 minutes or until custard is set and edges are lightly golden.
- Cool completely in pan on a wire rack, then refrigerate for at least 2 hours. Lift bars using parchment overhang and cut into squares.
Notes
- For a brighter color and fresh flavor, use fresh or frozen rhubarb; if frozen, thaw and drain excess liquid.
- Bars keep well refrigerated in an airtight container for up to 4 days.
- Sprinkle powdered sugar on top before serving, if desired.
- Nutmeg is optional but adds warm depth to the custard.