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Rhubarb Custard Bars

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  1. Preheat your oven to 350°F (175°C) . Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper.

Step 2: Make the Shortbread Crust

  1. In a mixing bowl, combine the flour, softened butter, sugar, and a pinch of salt. Use your fingers or a pastry cutter to mix until the dough comes together in a crumbly texture.
  2. Press the dough evenly into the bottom of the prepared pan to form the crust.
  3. Bake the crust for 15–18 minutes , or until lightly golden around the edges. Remove from the oven and let it cool slightly while you prepare the filling.

Step 3: Make the Rhubarb Filling

  1. In a medium saucepan, combine the diced rhubarb, sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down, about 8–10 minutes .
  1. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the rhubarb mixture and cook for another 2–3 minutes , until thickened. Remove from heat and set aside to cool slightly.

Step 4: Make the Custard Layer

  1. In a mixing bowl, whisk together the eggs, sugar, flour, and vanilla extract until smooth and well combined.

Step 5: Assemble the Bars

  1. Spread the cooled rhubarb filling evenly over the baked crust.
  2. Pour the custard mixture over the rhubarb layer, spreading it gently to cover the filling completely.

Step 6: Bake Until Set

  1. Bake the bars for 30–35 minutes , or until the custard layer is set and the top is lightly golden. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  2. Remove from the oven and let the bars cool completely in the pan on a wire rack.

Step 7: Chill and Slice

  1. Once cooled, refrigerate the bars for at least 2 hours (or overnight) to allow them to set fully.
  2. Use the parchment paper overhang to lift the bars out of the pan. Cut into squares or rectangles for serving.

Why You’ll Love This Recipe:

  • Layers of Flavor: The buttery crust, tangy rhubarb, and creamy custard create a perfect balance of textures and tastes.
  • Seasonal Treat: Rhubarb shines in this recipe, making it a great way to celebrate spring’s bounty.
  • Make-Ahead Friendly: These bars can be made a day ahead and stored in the fridge, making them ideal for entertaining.

Tips for Success:

  1. Choose Fresh Rhubarb: Look for firm, bright red or pink stalks for the best flavor and color. Avoid overly green rhubarb, which can be too tart.
  2. Don’t Skip Cooling: Allow the rhubarb filling to cool slightly before assembling to prevent the layers from blending.
  3. Add a Glaze (Optional): Mix powdered sugar with a little milk or lemon juice to create a drizzleable glaze for extra sweetness and visual appeal.

Ways to Enjoy Your Rhubarb Custard Bars:

  • For Dessert: Serve chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
  • At Gatherings: Bring them to potlucks or brunches—they’re always a hit!
  • As a Gift: Package them in decorative boxes or tins for thoughtful homemade gifts.
  • Meal Prep: Store leftovers in an airtight container in the fridge for up to 4 days.

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