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Rhubarb Custard Bars

Rhubarb Custard Bars

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Ingredients
  

  • For the crust:
  • 1 cup 2 sticks unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • For the custard:
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup heavy cream or whole milk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups fresh rhubarb chopped into 1/2-inch pieces

Instructions
 

  • Preheat oven to 350°F. Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on two sides.
  • Make the crust: Beat butter and powdered sugar together until creamy. Add flour and salt and mix until the dough just comes together. Press evenly into the prepared pan.
  • Pre-bake the crust for 18–22 minutes until the edges are lightly golden. Remove from oven.
  • Make the custard: Whisk eggs, sugar, flour, cream, and vanilla together until smooth. Fold in the chopped rhubarb.
  • Pour the custard mixture over the pre-baked crust and spread evenly.
  • Bake for 40–45 minutes until the edges are set and the center has just a slight jiggle.
  • Cool completely at room temperature (about 1.5–2 hours), then refrigerate for at least 1 hour before cutting.
  • Lift bars out using the parchment overhang, slice into squares, and serve chilled.