Description
Buttery, melt-in-your-mouth shortbread crust topped with a lush, custard-like filling and tart, jammy rhubarb. These bars perfectly balance sweet and sour flavors, making them the ultimate springtime dessert for potlucks or afternoon tea.
Ingredients
For the crust
- 2 cups all-purpose flour
- 2/3 cup confectioners’ sugar
- 1 cup butter, softened
For the filling
- 3 cups white sugar
- 1/2 cup all-purpose flour
- 1 1/2 tsp salt, 4 large eggs (beaten)
- 4 1/2 cups fresh rhubarb (chopped)
Instructions
Prep: Preheat oven to 350°F. Grease a 9×13-inch dish.
Crust: Mix 2 cups flour, confectioners’ sugar, and softened butter until crumbs form. Press firmly into the pan.
Par-bake: Bake the crust for 10 minutes.
Filling: Whisk 3 cups sugar, salt, 1/2 cup flour, and beaten eggs. Stir in rhubarb.
Bake: Spread filling over the warm crust. Bake for 35 minutes until set.
Cool: Cool completely in the pan before slicing.
Notes
Material Matters: Use glass or ceramic; rhubarb acidity can react with unlined aluminum, affecting flavor.
Frozen Rhubarb Tip: Do not thaw; toss frozen pieces directly into the filling and add 5 minutes to the bake time.
Storage: Room temp for 2 days, fridge for 5 days, or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 235
- Sugar: 28
- Sodium: 160
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 1
- Protein: 3
- Cholesterol: 52
Keywords: rhubarb dream bars, rhubarb shortbread, spring dessert, rhubarb custard squares, easy rhubarb recipe