Rhubarb Custard Bars with Shortbread (Printable)

Tangy rhubarb layered over buttery shortbread with a silky custard topping - serves 16, vegetarian.

# Ingredient List:

→ For the Shortbread Crust

01 - 1 cup (225 g) unsalted butter, softened
02 - 1/2 cup (100 g) granulated sugar
03 - 2 cups (250 g) all-purpose flour
04 - 1/4 tsp salt

→ For the Rhubarb Layer

05 - 3 cups (350 g) fresh rhubarb, chopped
06 - 1/2 cup (100 g) granulated sugar

→ For the Custard Filling

07 - 3 large eggs
08 - 1 cup (200 g) granulated sugar
09 - 1/2 cup (60 g) all-purpose flour
10 - 1 1/2 cups (360 ml) heavy cream
11 - 1 tsp pure vanilla extract
12 - Pinch of salt

→ For Garnish (optional)

13 - Powdered sugar for dusting

# How to Make:

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 Tips:

01 -
  • Hiding a tangy custard beneath a tender, melt-in-your-mouth crust is the kitchen magic you never knew you needed.
  • Between the colors, the soft crumb, and the little sparkle of powdered sugar, these bars instantly brighten any table.
02 -
  • One impatient attempt to slice these warm ended in a creamy (delicious) mess—let them cool completely before cutting.
  • Swapping out half the rhubarb for strawberries not only sweetens things up, but the color turns irresistibly vibrant too.
03 -
  • Chop the rhubarb finely for a more even bite and better caramelization under the custard.
  • Bake the crust just until golden at the edges and resist overbaking—this protects the delicate crumb and sets your base for creamy layers.
Go Back