Rhubarb Custard Bars: A Sweet and Tangy Spring Treat

Spring has sprung, and with it comes the vibrant, tart flavor of rhubarb! If you’re looking for a delicious and easy way to showcase this seasonal star, look no further than these Rhubarb Custard Bars. They offer a delightful combination of a buttery shortbread crust, a creamy, vanilla-infused custard, and the unmistakable tangy-sweetness of rhubarb. This recipe is perfect for potlucks, picnics, or simply enjoying a sunny afternoon. Prepare to be amazed by the delightful harmony of flavors and textures in every bite!

## Why You’ll Love These Rhubarb Custard Bars

* **Perfect Balance of Sweet and Tart:** The tartness of the rhubarb is perfectly balanced by the sweetness of the custard and the richness of the crust, creating a harmonious flavor profile that will tantalize your taste buds.
* **Easy to Make:** While they look impressive, these bars are surprisingly simple to make. The recipe is straightforward and doesn’t require any special equipment or advanced baking skills.
* **Show-Stopping Dessert:** These bars are visually stunning with their vibrant pink rhubarb and golden custard filling. They’re sure to impress your friends and family.
* **Versatile:** You can customize this recipe to your liking by adding other fruits, spices, or toppings. See the variations section below for inspiration.
* **Make-Ahead Friendly:** These bars can be made ahead of time and stored in the refrigerator, making them perfect for entertaining.

## Ingredients You’ll Need

### For the Shortbread Crust:

* 1 ½ cups (180g) all-purpose flour
* ½ cup (100g) granulated sugar
* ½ teaspoon salt
* ¾ cup (1 ½ sticks, 170g) cold unsalted butter, cut into cubes

### For the Rhubarb Filling:

* 4 cups (about 1 pound) fresh rhubarb, trimmed and chopped into ½-inch pieces
* ½ cup (100g) granulated sugar
* 2 tablespoons cornstarch
* 1 teaspoon vanilla extract

### For the Custard Filling:

* 4 large egg yolks
* ¾ cup (150g) granulated sugar
* ¼ cup (30g) all-purpose flour
* 1 ½ cups (360ml) whole milk
* 2 tablespoons unsalted butter
* 1 teaspoon vanilla extract
* Pinch of salt

## Equipment You’ll Need

* 9×13 inch baking pan
* Parchment paper
* Mixing bowls
* Whisk
* Saucepan
* Measuring cups and spoons

## Step-by-Step Instructions

### Part 1: Making the Shortbread Crust

1. **Prepare the Pan:** Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This makes lifting the baked bars out of the pan a breeze.
2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, sugar, and salt. Make sure everything is evenly distributed.
3. **Cut in the Butter:** Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The mixture should hold together when pressed between your fingers. The key to a tender shortbread crust is to keep the butter cold and not overwork the dough.
4. **Press into the Pan:** Pour the crumb mixture into the prepared baking pan. Using your fingers or the bottom of a measuring cup, press the mixture evenly into the bottom of the pan to form a compact crust. Ensure the crust is uniform in thickness for even baking.
5. **Bake the Crust:** Bake the crust in the preheated oven for 18-20 minutes, or until lightly golden brown. Keep a close eye on it to prevent burning. Let the crust cool completely while you prepare the fillings.

### Part 2: Preparing the Rhubarb Filling

1. **Combine Ingredients:** In a medium bowl, combine the chopped rhubarb, sugar, cornstarch, and vanilla extract. Toss gently to coat the rhubarb evenly with the sugar and cornstarch. The cornstarch will help thicken the rhubarb filling as it bakes.

### Part 3: Making the Custard Filling

1. **Whisk Egg Yolks and Sugar:** In a medium saucepan, whisk together the egg yolks and sugar until pale and slightly thickened. This step is crucial for creating a smooth and creamy custard.
2. **Add Flour and Milk:** Whisk in the flour until smooth, then gradually whisk in the milk until well combined. Make sure there are no lumps in the mixture.
3. **Cook the Custard:** Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the custard thickens and coats the back of a spoon. This will take about 5-7 minutes. Be patient and keep stirring to prevent scorching. If lumps form, remove from heat and whisk vigorously.
4. **Stir in Butter, Vanilla, and Salt:** Remove the saucepan from the heat and stir in the butter, vanilla extract, and salt until the butter is melted and the mixture is smooth. The butter adds richness and the vanilla enhances the flavor of the custard.

### Part 4: Assembling and Baking the Bars

1. **Layer the Rhubarb:** Spread the rhubarb filling evenly over the cooled shortbread crust. Make sure the rhubarb is distributed evenly for consistent flavor in every bite.
2. **Pour the Custard:** Gently pour the custard filling over the rhubarb layer, spreading it evenly to cover the rhubarb completely. Take your time and ensure the custard reaches all corners of the pan.
3. **Bake the Bars:** Bake in the preheated oven for 30-35 minutes, or until the custard is set and the top is lightly golden brown. The custard should be firm to the touch but still have a slight jiggle. If the crust starts to brown too quickly, tent the pan with foil.
4. **Cool Completely:** Remove the bars from the oven and let them cool completely in the pan before cutting into squares. Cooling allows the custard to set properly and prevents the bars from falling apart. For best results, chill in the refrigerator for at least 2 hours before serving.

## Tips for Success

* **Use Cold Butter:** Cold butter is essential for creating a flaky and tender shortbread crust. Make sure the butter is very cold before cutting it into the flour mixture.
* **Don’t Overwork the Dough:** Overworking the shortbread dough will result in a tough crust. Mix the ingredients just until they come together, and avoid kneading the dough.
* **Use Fresh Rhubarb:** Fresh rhubarb will provide the best flavor and texture for this recipe. If you can’t find fresh rhubarb, you can use frozen rhubarb, but make sure to thaw it completely and drain any excess liquid before using it.
* **Stir Constantly:** When making the custard filling, stir constantly to prevent scorching and ensure a smooth and creamy texture.
* **Cool Completely:** Let the bars cool completely before cutting them into squares. This will allow the custard to set properly and prevent the bars from falling apart.

## Variations

* **Add Other Fruits:** You can add other fruits to the rhubarb filling, such as strawberries, raspberries, or blueberries. Just be sure to adjust the amount of sugar accordingly, depending on the sweetness of the fruit.
* **Spice it Up:** Add a pinch of cinnamon, nutmeg, or ginger to the rhubarb filling or the custard filling for a warm and comforting flavor.
* **Add a Crumble Topping:** For an extra layer of texture and flavor, add a crumble topping to the bars before baking. Combine flour, sugar, and butter in a bowl and crumble over the custard filling.
* **Lemon Zest:** Add lemon zest to the custard for a brighter, more citrusy flavor.
* **Almond Extract:** Substitute almond extract for vanilla in the custard for a nutty flavor.
* **Gluten-Free Option:** Use a gluten-free flour blend to make these bars gluten-free. Be sure to choose a high-quality blend that is designed for baking.

## Serving Suggestions

* **Enjoy them chilled:** These bars are best served chilled. The cool custard and tangy rhubarb are incredibly refreshing.
* **Dust with powdered sugar:** A light dusting of powdered sugar adds a touch of elegance and sweetness.
* **Serve with a dollop of whipped cream:** A dollop of freshly whipped cream complements the tartness of the rhubarb and the richness of the custard.
* **Pair with a scoop of vanilla ice cream:** For an extra-indulgent treat, serve these bars with a scoop of vanilla ice cream.
* **Accompany with a cup of coffee or tea:** The perfect afternoon treat.

## Storage Instructions

* **Refrigerator:** Store leftover rhubarb custard bars in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** You can also freeze these bars for longer storage. Wrap them tightly in plastic wrap and then place them in a freezer-safe container. They can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.

## Nutritional Information (approximate, per serving)

* Calories: 350-400
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 150-180mg
* Sodium: 150-200mg
* Carbohydrates: 40-45g
* Sugar: 25-30g
* Protein: 5-7g

## Conclusion

These Rhubarb Custard Bars are a delightful and easy way to enjoy the flavors of spring. The combination of the buttery shortbread crust, the creamy custard filling, and the tangy-sweet rhubarb is simply irresistible. Whether you’re looking for a dessert to impress your guests or a simple treat to enjoy on a sunny afternoon, these bars are sure to be a hit. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of these delicious Rhubarb Custard Bars. You won’t be disappointed!