Rhubarb Custard Bars Shortbread (Printable)

Buttery shortbread, tangy rhubarb and silky custard baked into handheld springtime bars.

# What You'll Need:

→ Shortbread crust

01 - 1 cup unsalted butter, softened (2 sticks)
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ Rhubarb layer

05 - 3 cups fresh rhubarb, trimmed and chopped
06 - 1/2 cup granulated sugar

→ Custard filling

07 - 3 large eggs
08 - 1 cup granulated sugar
09 - 1/2 cup all-purpose flour
10 - 1 1/2 cups heavy cream
11 - 1 teaspoon pure vanilla extract
12 - Pinch of salt

→ Garnish (optional)

13 - Powdered sugar for dusting

# How To Make It:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
02 - In a mixing bowl, cream the softened butter and 1/2 cup granulated sugar until light and fluffy; add 2 cups flour and 1/4 teaspoon salt and mix until a soft dough forms.
03 - Press the dough evenly into the prepared pan to form a uniform layer and bake for 18 to 20 minutes, or until the edges are just turning golden.
04 - While the crust bakes, toss the chopped rhubarb with 1/2 cup granulated sugar and let it macerate briefly to release juices.
05 - In a medium bowl, whisk together 3 eggs and 1 cup granulated sugar until combined; add 1/2 cup flour, 1 1/2 cups heavy cream, 1 teaspoon vanilla, and a pinch of salt and whisk until smooth.
06 - Remove the hot crust from the oven, spread the sugared rhubarb evenly over it, then pour the custard mixture over the rhubarb to cover evenly.
07 - Return the pan to the oven and bake for 35 to 40 minutes, or until the custard is set in the center and lightly golden on top.
08 - Cool completely in the pan on a wire rack; once cooled, dust with powdered sugar if desired, lift from the pan using the parchment overhang, cut into 16 bars and serve or refrigerate.

# Expert Advice:

01 -
  • This bar is the answer for when you want a dessert that tastes like sunshine with only a handful of simple steps.
  • The custard is creamy and indulgent, yet the rhubarb keeps it from ever becoming cloying or dull.
02 -
  • Trying to cut these bars before they’re fully cooled will turn them into a tasty but sticky mess—I learned the hard way!
  • I once swapped milk for cream and my filling was more like a puddle than a slice; splurge on the real thing for success.
03 -
  • Weigh your flour for reliable results; it keeps the crust just right every time.
  • A quick “tap” on the counter before baking removes air bubbles from the custard—small touch, big difference.
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