# Components:
→ Shortbread crust
01 - 1 cup (8 oz) unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
→ Rhubarb layer
05 - 3 cups chopped fresh rhubarb
06 - 1/2 cup granulated sugar
→ Custard filling
07 - 3 large eggs
08 - 1 cup granulated sugar
09 - 1/2 cup all-purpose flour
10 - 1 1/2 cups heavy cream
11 - 1 teaspoon pure vanilla extract
12 - Pinch of salt
→ Garnish (optional)
13 - Powdered sugar for dusting (optional)
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan and line with parchment paper, leaving an overhang for easy removal.
02 - In a mixing bowl, cream the softened butter and 1/2 cup granulated sugar until light and fluffy. Add 2 cups all-purpose flour and 1/4 teaspoon salt; mix until a soft, cohesive dough forms.
03 - Press the dough evenly into the prepared pan, smoothing the surface. Bake on the middle rack for 18 to 20 minutes, until the edges are lightly golden. Remove from oven and keep oven on.
04 - While the crust bakes, toss the chopped rhubarb with 1/2 cup granulated sugar in a bowl and let it macerate briefly to draw out juices.
05 - In a separate bowl, whisk together 3 large eggs and 1 cup granulated sugar until combined. Whisk in 1/2 cup all-purpose flour, 1 1/2 cups heavy cream, 1 teaspoon vanilla extract and a pinch of salt until smooth and homogenous.
06 - Spread the sugared rhubarb evenly over the hot parbaked crust. Carefully pour the custard mixture over the rhubarb, distributing it so the fruit remains evenly covered.
07 - Return the pan to the oven and bake for 35 to 40 minutes, or until the custard is set with only a slight jiggle in the center and the top is lightly golden.
08 - Allow the assembled bars to cool completely in the pan on a wire rack. Once cool, dust with powdered sugar if desired, lift from the pan using the parchment overhang, cut into 16 bars and serve. Refrigerate leftovers.
