Best Rhubarb Custard Bars (Print Version)

# Ingredients:

→ Shortbread Crust

01 - 125 g plain flour
02 - 40 g powdered sugar
03 - 115 g cold unsalted butter, diced

→ Custard Rhubarb Filling

04 - 30 g plain flour
05 - 200 g granulated sugar
06 - 9 g cornstarch
07 - 3.5 g fine sea salt
08 - 2 large eggs, beaten
09 - 280 g rhubarb, chopped

# Instructions:

01 - Preheat oven to 175°C. Grease a 20 x 20 cm baking dish with nonstick spray.
02 - In a large mixing bowl, whisk together flour and powdered sugar. Incorporate cold diced butter using fingertips, fork, or pastry blender until the mixture is crumbly with pea-sized pieces. Press the mixture firmly into the base of the prepared pan in an even layer.
03 - Bake the crust for 15 minutes until set but not browned. Remove from oven and set aside.
04 - Combine plain flour, granulated sugar, cornstarch, and salt in a medium bowl. Stir in beaten eggs and chopped rhubarb, mixing just until combined.
05 - Pour filling over hot crust and spread evenly. Return pan to oven and bake for 38–45 minutes, until the center is just set and does not jostle when gently shaken.
06 - Allow to cool completely at room temperature, then refrigerate for several hours for clean slicing. Cut into bars once fully chilled.

# Notes:

01 - Ensure bars are fully baked before removing from the oven; underbaking will prevent them from setting.
02 - Chilling before slicing yields the neatest results; store bars refrigerated for best texture.
03 - For added brightness, incorporate the zest of one lemon or orange into the crust or filling, or add 0.25 teaspoon ground cinnamon to the filling.

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