Best Rhubarb Custard Bars (Print Version)
# Ingredients:
→ Shortbread Base
01 -
115 g unsalted butter, cold and cut up
02 -
40 g icing sugar
03 -
125 g all-purpose flour
→ Rhubarb Custard Layer
04 -
280 g rhubarb, chopped up
05 -
2 big eggs, whisked
06 -
3.5 g fine sea salt
07 -
9 g corn flour (cornstarch)
08 -
200 g white sugar
09 -
30 g regular flour
# Instructions:
01 -
Lightly spray a 20 x 20 cm dish and fire up your oven to 175°C.
02 -
Squish the crumbly dough into the bottom of your pan, making sure it’s pressed in flat and tight. Start out by blending the flour with the icing sugar in a big bowl, then toss in the butter chunks. Use your hands, a fork, or pastry blender to work it till it’s all sandy with some small chunks still left.
03 -
Pop the crust into the oven for about 15 minutes. Take it out when it’s set but not browned.
04 -
Dump flour, sugar, cornstarch, and salt into a medium bowl. Add in your beaten eggs and rhubarb, then stir until it’s all just mixed together.
05 -
Carefully pour the filling right over the hot crust and use a spatula to spread it evenly. Bake again, this time for 38–45 minutes, until it stops wobbling in the center when you jiggle it.
06 -
Let it sit till it hits room temperature, then pop it in the fridge for a few hours. Once it’s cold, chop into bars.
# Notes:
01 -
If you take them out too early, they’ll be too soft, so wait till the center is cooked through.
02 -
Slicing’s easiest when they’re cold. Keep them in the fridge for the best texture.
03 -
Try tossing in a bit of lemon or orange zest, or maybe a pinch of cinnamon, to punch up the flavor.