Description
These Strawberry Rhubarb Custard Bars feature a buttery shortbread crust and a creamy custard filling that perfectly balances the tartness of rhubarb and sweetness of strawberries. They are easy to make and are sure to be a hit with family and friends.
Ingredients
Scale
- For the Shortbread Crust:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- For the Strawberry Rhubarb Filling:
- 2 cups rhubarb, chopped into ½-inch pieces
- 2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- For the Custard Topping:
- 3 large eggs
- 1 cup heavy cream
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the crust begins baking as soon as it’s in the oven, creating a nice, even base.
- In a mixing bowl, cream together 1 cup of softened unsalted butter and ½ cup granulated sugar until it’s light and fluffy, about 3-4 minutes. The mixture should be pale and airy. Avoid overmixing to prevent the crust from becoming tough.
- Add 2 cups of all-purpose flour, ¼ teaspoon salt, and 1 teaspoon vanilla extract to the butter mixture. Mix until just combined. The dough will be crumbly but should hold together when pressed. If it feels too dry, you can add a teaspoon of cold water.
- Press the dough evenly into a greased 9×13-inch baking dish, making sure to cover the bottom and slightly up the sides. Use your fingers or the bottom of a measuring cup to create an even layer. Bake for 15-18 minutes until lightly golden around the edges.
- While the crust bakes, prepare the filling. In a large bowl, combine 2 cups of chopped rhubarb, 2 cups of sliced strawberries, 1 cup granulated sugar, ¼ cup cornstarch, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice. Mix well and set aside to allow the juices to meld, about 10 minutes.
- Once the crust is ready, remove it from the oven and let it cool slightly for about 5 minutes. Pour the fruit mixture evenly over the crust, spreading it out gently.
- In another bowl, whisk together 3 large eggs, 1 cup heavy cream, ½ cup granulated sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt until smooth. Pour the custard mixture over the fruit filling, ensuring it covers all the fruit.
- Bake the entire dish for 40-45 minutes or until the custard is set and lightly golden on top. It should jiggle slightly in the center but not be liquid. Avoid overbaking, as this can lead to a rubbery texture.
- Allow the bars to cool completely at room temperature for about an hour, then refrigerate for at least 2 hours to set before slicing. This is crucial for clean cuts!
- When ready to serve, slice into squares and enjoy the delightful layers of buttery crust, tangy fruit filling, and creamy custard!
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
Keywords: Make sure your butter is at room temperature for the crust. Don’t skip the chilling time! Allowing the bars to cool in the fridge not only makes them easier to cut but also enhances the flavors as they meld together.