Rhubarb Custard Shortbread Bars (Printable Version)

Tangy rhubarb layered over buttery shortbread and silky custard for a bright, sliceable spring dessert.

# What You Need:

→ Shortbread crust

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

→ Garnish (optional)

13 - Powdered sugar for dusting

# Step-by-Step:

01 - Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
02 - In a mixing bowl, beat the softened butter with the granulated sugar until pale and fluffy using a paddle attachment or a whisk.
03 - Add the flour and salt to the creamed butter and sugar; mix just until a soft, cohesive dough forms. Press the dough evenly into the prepared pan to create a uniform layer.
04 - Bake the crust for 18 to 20 minutes, or until the edges are lightly golden. Remove from the oven and keep the oven temperature steady at 350°F.
05 - While the crust bakes, toss the chopped rhubarb with 1/2 cup granulated sugar and let it sit briefly to release juices.
06 - In a bowl, whisk the eggs and 1 cup sugar until combined. Whisk in the flour, heavy cream, vanilla and a pinch of salt until the mixture is smooth and homogenous.
07 - Spread the sugared rhubarb in an even layer over the hot shortbread base, then gently pour the custard mixture over the rhubarb to cover evenly.
08 - Return the pan to the oven and bake for 35 to 40 minutes, until the custard is set in the center and lightly golden on top.
09 - Allow the pan to cool completely on a wire rack. Use the parchment overhang to lift the slab from the pan, dust with powdered sugar if desired, and cut into 16 bars.

# Expert Advice:

01 -
  • This recipe tames rhubarb’s sharpness with just enough sweetness; it’s the secret to winning over skeptics.
  • The simple shortbread crust holds everything together and gives you an excuse to sneak a corner piece before anyone else notices.
02 -
  • If you don’t let the bars cool fully, cutting them gets messy and the filling won’t hold.
  • Using parchment makes all the difference for lifting out the bars with zero stress.
03 -
  • Sifting your flour for the crust creates an extra-delicate, bakery-worthy crumb.
  • Whisk the custard until the last hint of sugar dissolves; this ensures a gorgeous, silky filling every time.
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