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A delicious plate of Creamy Rhubarb Custard Bars

Healthy Creamy Rhubarb Custard Bars Recipe

These creamy rhubarb custard bars feature a buttery shortbread crust topped with silky vanilla custard and tart rhubarb for the ultimate nostalgic spring dessert.
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Ingredients Method Notes

Ingredients
  

  • 227 g unsalted butter
  • 100 g granulated sugar
  • 250 g all-purpose flour
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 300 g rhubarb
  • 3 large eggs
  • 200 g granulated sugar
  • 120 ml heavy cream
  • 120 ml whole milk
  • 3 tbsp all-purpose flour
  • 1/2 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F and line a 9x13 pan with parchment.
  2. Cream butter and sugar until fluffy.
  3. Add vanilla, then mix in flour and salt until combined.
  4. Press mixture into pan evenly.
  5. Bake crust until lightly golden.
  6. Toss rhubarb with sugar and let sit.
  7. Whisk eggs, sugar, flour, vanilla, and salt.
  8. Slowly add cream and milk while whisking.
  9. Fold in rhubarb gently.
  10. Pour custard over warm crust.
  11. Bake until edges set and center slightly jiggles.
  12. Cool completely, then refrigerate.
  13. Slice and serve chilled.

Notes

Use room temperature ingredients for best texture. Do not overbake to keep custard creamy. Chill fully before slicing for clean bars.