Description
Buttery shortbread bars topped with a sweet-tart rhubarb custard filling for a perfectly balanced dessert. These easy-to-make bars are ideal for spring gatherings or simple homemade treats.
Ingredients
- 4 cups fresh rhubarb, chopped
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs, lightly beaten
- 2 cups all-purpose flour
- 1/2 cup granulated sugar (for crust)
- 1/4 teaspoon salt (for crust)
- 1 cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
- In a bowl, mix flour, 1/2 cup sugar, and 1/4 teaspoon salt. Cut in butter until crumbly.
- Press mixture firmly into the pan to form the crust.
- Bake for 12-15 minutes until lightly set.
- In another bowl, combine rhubarb, 1 1/2 cups sugar, cornstarch, vanilla, salt, and eggs.
- Pour filling over warm crust and spread evenly.
- Bake for 40-45 minutes until filling is set and edges are lightly golden.
- Cool completely before slicing into bars.
Notes
- Chill before slicing for clean cuts.
- Thaw and drain frozen rhubarb before using.
- Add strawberries or lemon zest for variation.
- Store in the refrigerator for up to 5 days.
- Freeze for up to 3 months if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 260 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
