Description
These Cozy Small Batch Rhubarb Custard Bars feature a buttery shortbread crust topped with a creamy, lightly spiced rhubarb custard. Perfect for a comforting dessert that balances tart rhubarb with a sweet, silky filling, these bars are easy to make in just over an hour and produce about eight servings.
Ingredients
Shortbread Crust
- 1 cup (125g) all-purpose flour
- ½ cup (115g) unsalted butter, softened
- ¼ cup (50g) granulated sugar
- Pinch of salt
Rhubarb Custard
- 1 cup (120g) fresh rhubarb, chopped into ½-inch pieces
- 2 large eggs, room temperature
- ½ cup (100g) granulated sugar
- ½ cup (120ml) heavy cream or whole milk
- 1 tsp vanilla extract
- ⅛ tsp ground cinnamon (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan with butter or non-stick spray to prepare for the crust.
- Prepare Shortbread Crust: In a medium bowl, cream together ½ cup softened butter and ¼ cup sugar using a mixer or whisk until the mixture is light and fluffy, about 2-3 minutes. Add a pinch of salt, then gradually mix in 1 cup of all-purpose flour until just combined. Press this dough evenly into the prepared pan to form the crust.
- Bake Crust: Bake the crust for 15 minutes until it starts to turn golden around the edges but is not fully browned. Remove the pan from the oven and allow the crust to cool slightly.
- Make Rhubarb Custard: In a separate bowl, whisk together 2 large eggs and ½ cup sugar until the mixture lightens in color. Stir in ½ cup heavy cream, 1 teaspoon vanilla extract, and the optional ⅛ teaspoon ground cinnamon until smooth. Gently fold in the chopped rhubarb pieces to combine evenly.
- Assemble Bars: Pour the rhubarb custard mixture over the warm shortbread crust in the pan, spreading it out evenly.
- Bake Bars: Return the pan to the oven and bake for 25-30 minutes at 350°F (175°C) until the custard is set but still slightly jiggly in the center.
- Cool and Chill: Remove the pan from the oven and cool completely on a wire rack. Then place the bars in the refrigerator to chill for at least 1 hour to firm up before slicing.
- Serve: Slice into 8 bars and serve chilled or at room temperature for a cozy, delightful dessert.
Notes
- Use fresh rhubarb for the best tart flavor and texture.
- You can substitute whole milk for heavy cream to lighten the custard slightly, but cream adds richness.
- Make sure eggs are at room temperature before mixing for a smoother custard.
- Chilling the bars for at least an hour helps the custard set properly for clean slices.
- The optional ground cinnamon adds a lovely warm spice that complements rhubarb’s tartness.
- Store leftovers covered in the refrigerator for up to 3 days.
