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Sweet and Tangy Rhubarb Custard Bars

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Sweet and Tangy Rhubarb Custard Bars feature a buttery shortbread crust topped with a creamy, tart rhubarb custard. These vibrant dessert bars strike the perfect balance of sweet and tangy, making them a refreshing treat for spring and summer.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 16 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups all-purpose flour (for crust)
  • 1/2 cup granulated sugar (for crust)
  • 3/4 cup unsalted butter, cold and cubed
  • 1/4 tsp salt
  • 2 cups chopped fresh rhubarb
  • 1 1/4 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour (for filling)
  • 3 large eggs
  • 1 cup heavy cream or whole milk
  • 1 tsp vanilla extract
  • Optional: powdered sugar, for dusting

Instructions

  1. Preheat oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper or grease lightly.
  2. In a bowl, mix flour, sugar, and salt for the crust. Cut in cold butter until mixture resembles coarse crumbs.
  3. Press the crust mixture into the bottom of the prepared pan and bake for 15 minutes, until lightly golden.
  4. While crust bakes, whisk sugar and flour for filling in a large bowl. Beat in eggs, then stir in cream and vanilla until smooth.
  5. Fold in chopped rhubarb and pour over the hot crust immediately after it comes out of the oven.
  6. Return to oven and bake for 35–40 minutes, until custard is set and edges are lightly golden.
  7. Cool completely in the pan. Once cooled, slice into bars and dust with powdered sugar if desired.

Notes

  • Chill bars fully before slicing for clean edges.
  • Add lemon zest to the custard for extra brightness.
  • Use strawberries with rhubarb for a fruitier twist.

Nutrition

Find it online: https://allcookedup.com/sweet-and-tangy-rhubarb-custard-bars/