Rhubarb Custard Bars: Tangy-Sweet Bliss in Every Buttery Bite
Hey loves! Ever dreamt of bottling up springtime and serving it on a buttery crust? That’s exactly what these Rhubarb Custard Bars are—a golden shortbread base, creamy custard laced with tangy rhubarb, and a sugary top that bakes into pure magic. They’re soft, bright, and just the right sweet-tart combo. Trust me, if you spot rhubarb at the market, this is your move!
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 (1/2-inch pieces)
For the Top
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F. Mix flour, sugar, and salt in a bowl. Add cold butter cubes and blend with your fingertips until it looks like sandy crumbs. Press into a greased 9x13-inch pan and bake for 15 minutes until golden.
- While the crust bakes, whisk eggs, sugar, flour, salt, and vanilla until smooth. Fold in chopped rhubarb gently—don’t stress if it looks rustic!
- Pour the filling over the warm crust. Bake for 40-45 minutes until the top is golden and the center is just set (a tiny jiggle is fine—it firms up later).
- Cool the bars completely in the pan. Chill in the fridge for 1-2 hours for clean slices. Dust with powdered sugar right before serving—extra vibes!
Notes
For an extra glossy finish, brush the top with apricot jam before dusting powdered sugar—it’s a pro move!