Rhubarb Custard Bars Shortbread Crust (Printable)

Tangy rhubarb layered over buttery shortbread and silky custard for a bright, creamy springtime treat.

# What You’ll Need:

→ For the Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 tsp salt

→ For the Rhubarb Layer

05 - 3 cups fresh rhubarb, chopped
06 - 1/2 cup granulated sugar

→ For the 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 tsp pure vanilla extract
12 - Pinch of salt

→ For Garnish (optional)

13 - Powdered sugar for dusting

# How To Make It:

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 Advice:

01 -
  • The secret is how the juicy, tart rhubarb tucks itself into the silky custard and makes every bite sing with springtime flavor.
  • This recipe transforms humble ingredients into something that looks—and tastes—much fancier than the effort suggests.
02 -
  • If you try slicing before the bars are fully cooled the custard will ooze in every direction—patience is worth it.
  • I once swapped light cream for heavy cream and the custard turned out thin and sad; richness really matters here.
03 -
  • Taste the rhubarb raw first—sweetness levels really vary and you can adjust the sugar before baking.
  • Don’t skip letting the bars cool fully or the layers may slip apart; a little patience gives perfect squares.
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