Rhubarb Custard Bars with Shortbread Crust
Buttery shortbread base topped with tangy rhubarb and silky custard—bright spring dessert, best served chilled or at room temperature.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bellecravings.com.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1/4 tsp salt
- 3 cups (350 g) fresh rhubarb, chopped
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 1/2 cup (60 g) all-purpose flour
- 1 1/2 cups (360 ml) heavy cream
- 1 tsp pure vanilla extract
- Pinch of salt
- Powdered sugar for dusting
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