Buttery shortbread base, tangy rhubarb and smooth custard combine for bright, spring-forward bars (16 servings).
# What You'll 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
# Cooking Steps:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
02 - In a mixing bowl, cream the softened butter and 1/2 cup granulated sugar until light and fluffy. Add 2 cups flour and 1/4 teaspoon salt and mix until a soft, cohesive dough forms.
03 - Press the dough evenly into the prepared pan to form a uniform layer. Bake 18 to 20 minutes, until the edges begin to turn light golden. Remove from oven and keep oven at 350°F.
04 - While the crust bakes, toss the chopped rhubarb with 1/2 cup granulated sugar and let it macerate briefly to draw out juices.
05 - In a medium bowl, whisk together the eggs and 1 cup granulated sugar until combined. Add 1/2 cup flour, 1 1/2 cups heavy cream, 1 teaspoon vanilla, and a pinch of salt; whisk until smooth and homogenous.
06 - Spread the sugared rhubarb evenly over the hot shortbread crust. Pour the custard mixture over the rhubarb, smoothing the top if needed. Return the pan to the oven and bake 35 to 40 minutes, until the custard is set and lightly golden on top.
07 - Allow the bars to cool completely in the pan on a rack. When cool, dust with powdered sugar if desired, use the parchment overhang to lift from the pan, cut into 16 bars, and serve. Refrigerate leftovers.
