These creamy rhubarb custard bars feature a buttery shortbread crust paired with a smooth rhubarb custard filling, making the perfect spring dessert.

Scale

1 cup unsalted butter, softened

1/2 cup granulated sugar

2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon vanilla extract

2 cups fresh rhubarb, chopped

3 large eggs

1 cup granulated sugar

1/2 cup heavy cream

1/2 cup whole milk

3 tablespoons all-purpose flour

1 teaspoon vanilla extract

Pinch of salt

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1. Preheat oven to 350°F and prepare baking pan

2. Beat butter and sugar until fluffy

3. Mix in vanilla extract

4. Whisk flour and salt together

5. Combine dry ingredients with butter mixture

6. Press dough into baking pan and bake crust

7. Prepare rhubarb and let rest

8. Whisk eggs, sugar, flour, vanilla, and salt

9. Whisk in cream and milk

10. Fold rhubarb into custard

11. Pour filling over crust

12. Bake until lightly set

13. Cool and refrigerate before slicing

Use fresh rhubarb for best flavor

Drain frozen rhubarb well before using

Chill completely before slicing