Rhubarb bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert.
Prep Time15 minutesmins
Cook Time45 minutesmins
Additional Time2 hourshrs
Total Time3 hourshrs
Course: Dessert
Cuisine: American
Servings: 24bars
Calories: 179kcal
Ingredients
For the crust
1½cupsall-purpose flour
¾cupcold buttercubed
¼cuppowdered sugar
For the filling
3large eggs, lightly beaten
2cupswhite sugar
½cupall-purpose flour
½tspsalt
4cupsrhubarb, diced
Instructions
Preheat oven to 350°F. In a medium bowl, combine the flour and powdered sugar. Using a pastry blender cut in butter until the mixture resembles coarse crumbs. Pat the crumbs into a well greased 9 x 13 in baking pan. Bake the crust at for 10-12 minutes or until lightly browned.
While the crust is in the oven, mix together eggs, sugar, flour, and salt. Gently stir in the diced rhubarb. Pour the rhubarb mixture over the hot crust.
Return bars to the hot oven. Reduce oven temperature to 325° F and bake for 30-35 min or until the filling is set and no longer jiggly.
Cool for 30 mins on the counter. Refrigerate and chill completely before cutting into bars.
Notes
The sugar in this recipe may be reduced if you prefer a more tart dessert.