Rhubarb Custard Bars
Tart rhubarb meets sweet custard on a buttery shortbread crust. Spring baking at its best. Cut into squares and serve with coffee. They disappear fast.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cold butter
- 2 tbsp sugar
- 2 eggs
- 1 cup sugar
- 1/4 cup flour
- 1/4 tsp salt
- 2 cups diced rhubarb. you can also sub in tart cherries or tart berry mix in the same amount.
Instructions
- Preheat oven to 350°F. Grease an 8x8 baking dish.
- Cut butter into 1 cup flour and 2 tbsp sugar until crumbly. Press into pan.
- Bake crust for 12–15 minutes until set.
- Whisk eggs, sugar, 1/4 cup flour, and salt. Stir in rhubarb.
- Pour over crust and bake another 30–35 minutes until custard is set.
- Cool completely before slicing.