Description
Buttery shortbread crust topped with a sweet and tangy rhubarb custard filling, perfect for spring and year-round baking.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup cold unsalted butter, cubed
- 1/4 cup powdered sugar
- 3 large eggs, lightly beaten
- 2 cups white sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 4 cups rhubarb, diced
Instructions
- Preheat oven to 350°F
- Pulse flour, powdered sugar, and butter until crumbly
- Press mixture into lined baking pan
- Bake crust for 10–12 minutes until lightly golden
- Whisk eggs, sugar, flour, and salt until smooth
- Stir in diced rhubarb
- Pour filling evenly over hot crust
- Reduce oven temperature to 325°F
- Bake for 30–35 minutes until set
- Cool at room temperature then refrigerate before slicing
Notes
- Use fresh rhubarb for best flavor
- If using frozen rhubarb, thaw and pat dry
- Line pan with parchment for easy removal
- Try mixing strawberries with rhubarb for variation
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 28
- Sodium: 140
- Fat: 14
- Saturated Fat: 9
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 75