Rhubarb Custard Bars feature a buttery crust, creamy custard filling, and tart rhubarb for a sweet-tart dessert perfect for spring or summer.

Scale

1 cup all-purpose flour

1/2 cup unsalted butter, softened

1/4 cup granulated sugar

3 large eggs

1/2 cup granulated sugar (for custard)

2 tablespoons all-purpose flour (for custard)

1 teaspoon vanilla extract

2 cups chopped fresh rhubarb

Optional: powdered sugar for topping

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1. Preheat oven to 350°F and grease a 9×9-inch pan.

2. Mix 1 cup flour, 1/2 cup butter, and 1/4 cup sugar for crust.

3. Press into pan and bake 10-12 minutes until lightly golden.

4. Whisk eggs, 1/2 cup sugar, 2 tbsp flour, and vanilla for custard.

5. Pour custard over baked crust.

6. Distribute chopped rhubarb evenly on top.

7. Bake 25-30 minutes until custard is set and rhubarb is tender.

8. Cool completely before cutting into bars.

9. Optional: dust with powdered sugar.

Use firm, fresh rhubarb.

Substitute some rhubarb with strawberries.

Ensure custard is set before cutting.

Use parchment-lined pan for easy removal.

Store in airtight container for freshness.