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Rhubarb Custard Bars with Shortbread Base
Faiza Shabir

Rhubarb Custard Bars with Shortbread Base

These creamy rhubarb custard bars feature a buttery shortbread crust topped with tangy rhubarb and smooth vanilla custard. Sweet, rich, and perfectly balanced with a slight tartness, they make a delightful spring and summer dessert for gatherings or afternoon treats.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • For Shortbread Base:
  • 2 cups – All-purpose flour
  • ½ cup – Powdered sugar
  • 1 cup – Butter softened
  • For Custard Filling:
  • 3 cups – Rhubarb chopped
  • 1 ½ cups – Granulated sugar
  • ½ cup – All-purpose flour
  • 3 – Eggs
  • 1 cup – Heavy cream
  • 1 tsp – Vanilla extract

Method
 

  1. Preheat oven to 175°C (350°F).
  2. Mix flour, powdered sugar, and butter until crumbly dough forms.
  3. Press mixture evenly into a greased baking dish.
  4. Bake crust for 15 minutes until lightly golden.
  5. Spread chopped rhubarb evenly over warm crust.
  6. In a bowl, whisk sugar, flour, eggs, heavy cream, and vanilla.
  7. Pour custard mixture over rhubarb layer.
  8. Bake for 35–40 minutes until custard is set.
  9. Cool completely before slicing into bars.

Notes

  • Fresh rhubarb gives the best tart flavor.
  • Chill before cutting for cleaner slices.
  • Dust with powdered sugar before serving if desired.
  • Store leftovers refrigerated for freshness.

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