Description
Tangy rhubarb meets a silky custard in these delightful bars with a sweet shortbread crust.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 85 g (2/3 cup) granulated sugar
- 1/2 tsp fine salt
- 227 g (1 cup / 2 sticks) unsalted butter, cold and cubed
- 480 ml (2 cups) whole milk
- 120 ml (1/2 cup) heavy cream
- 150 g (3/4 cup) granulated sugar
- 3 large eggs
- 2 large egg yolks
- 30 g (3 tbsp) cornstarch
- 1 tsp pure vanilla extract
- 400 g (about 3 cups) rhubarb, trimmed and cut into 1/2-inch pieces
- 50 g (1/4 cup) granulated sugar for rhubarb
Instructions
- Preheat the oven to 180°C (350°F). In a bowl, mix flour, sugar, and salt; cut in cold cubed butter until pebbly. Press evenly into a 9 x 13-inch pan lined with parchment and bake for 18–20 minutes until light golden.
- While the crust bakes, toss rhubarb with 50 g sugar and cook in a saucepan over medium heat for 4–6 minutes until softened. Drain excess liquid.
- Gently warm the whole milk and heavy cream until steaming. In a bowl, whisk sugar, cornstarch, eggs, and yolks until smooth.
- Slowly whisk warm milk into egg mixture to temper. Cook over medium-low heat, whisking until thickened, about 4–6 minutes. Stir in vanilla.
- Spread drained rhubarb over the prebaked crust. Pour custard over the rhubarb and bake at 160°C (320°F) for 18–22 minutes until set.
- Cool at room temperature for 30 minutes, then chill uncovered in the refrigerator for at least 2 hours. Slice into bars and serve.
Notes
For cleaner slices, chill thoroughly and warm the knife under hot water before slicing. The bars taste better after a full chill, and can be made a day ahead.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 110mg