Description
Delight in a harmonious blend of buttery shortbread crust and creamy custard filled with tangy rhubarb pieces, perfect for any occasion.
Ingredients
Scale
- 1 cup (2 sticks, 226g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 cups (240g) all-purpose flour (or gluten-free 1-to-1 baking flour)
- ¼ teaspoon salt
- 3 cups (about 450g) fresh rhubarb, chopped into ½-inch pieces
- 1 cup (200g) granulated sugar, divided
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) half-and-half or whole milk
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your 9×13-inch baking pan by greasing it or lining it with parchment paper.
- Cream together 1 cup softened butter and ½ cup granulated sugar until light and fluffy, about 3-4 minutes.
- Add 2 cups all-purpose flour and ¼ teaspoon salt to the butter-sugar mixture, stirring until just combined.
- Press the crust mixture evenly into the bottom of your prepared pan.
- Bake the crust for about 15-18 minutes until light golden around the edges.
- Toss the chopped rhubarb with ½ cup granulated sugar in a separate bowl and let it macerate for 10 minutes.
- Whisk together 3 large eggs, ½ cup granulated sugar, 1 teaspoon vanilla extract, 1 cup half-and-half, and 2 tablespoons flour until smooth and creamy.
- Spread the macerated rhubarb evenly over the pre-baked crust.
- Pour the custard mixture over the rhubarb, aiming not to disturb the fruit.
- Bake for 40-45 minutes until the custard appears set with a slight jiggle in the center.
- Cool completely on a wire rack and refrigerate for at least 2 hours before slicing.
Notes
Chilling overnight allows the flavors to meld beautifully. Make sure to use room temperature ingredients for the best texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: rhubarb, custard, dessert, summer, picnic, baking