Rhubarb Custard Bars (Print Version)
Buttery shortbread topped with silky custard and tart rhubarb creating an irresistible balance of sweetness and tang.
# Ingredients:
→ Crust
01 -
1 cup all-purpose flour
02 -
½ cup cold butter, cubed
03 -
2 tablespoons powdered sugar
→ Filling
04 -
1½ cups granulated sugar
05 -
¼ cup all-purpose flour
06 -
½ teaspoon salt
07 -
3 large eggs
08 -
2 cups diced rhubarb
→ Topping
09 -
Powdered sugar for dusting
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C).
02 -
In a medium bowl, combine flour and powdered sugar. Cut in the butter until the mixture resembles coarse crumbs.
03 -
Press crust mixture evenly into a greased 9×13-inch baking dish.
04 -
Bake the crust for 10 minutes and remove from the oven.
05 -
In another bowl, whisk together the granulated sugar, flour, and salt. Add eggs and whisk until smooth.
06 -
Stir in the diced rhubarb and pour the custard filling over the pre-baked crust.
07 -
Bake for an additional 35–40 minutes, or until the custard is set and the edges are lightly golden.
08 -
Let cool completely before slicing into bars. Dust with powdered sugar if desired.
# Additional Notes:
01 -
For best results, let the bars cool completely before cutting to ensure clean slices.