Rhubarb Custard Bars Shortbread (Printer-Friendly)

Buttery shortbread, tangy rhubarb and a silky custard layer—sliceable spring bars for sharing.

# What You'll Need:

→ For the Shortbread Crust

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

→ For the Rhubarb Layer

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

→ For the 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 tsp pure vanilla extract
12 - Pinch of salt

→ For Garnish (optional)

13 - Powdered sugar for dusting

# Directions:

01 - Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking pan and line with parchment paper.
02 - In a bowl, cream butter and sugar together until light and fluffy. Add flour and salt; mix until a soft dough forms.
03 - Press dough evenly into the prepared pan. Bake for 18–20 minutes, or until lightly golden at the edges.
04 - While crust bakes, toss chopped rhubarb with sugar and set aside.
05 - In a medium bowl, whisk together eggs and sugar until well combined. Add flour, cream, vanilla extract, and salt; whisk until smooth.
06 - Remove the crust from oven. Evenly spread the sugared rhubarb over the hot crust. Pour custard filling over the rhubarb.
07 - Return pan to the oven and bake for 35–40 minutes, or until custard is set and lightly golden.
08 - Cool completely in the pan. Dust with powdered sugar if desired. Cut into bars and serve.

# Expert Suggestions:

01 -
  • You get the satisfaction of three textures in each bite: crumbly, creamy, and tangy.
  • The bars keep beautifully and brighten up even a rainy day tea or quick breakfast.
02 -
  • If you rush and cut the bars before they cool completely, the custard will run—patience is everything here.
  • Letting the rhubarb sit with sugar for at least 10 minutes deepens the flavor and gives that jewel-like jammy layer.
03 -
  • If the custard puffs up in the oven, don’t panic—it settles back as it cools.
  • Taste your rhubarb before using: super tart stalks may need more sugar in the fruit layer.
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