# What You'll Need:
→ Shortbread crust
01 - 1 cup 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 fresh rhubarb, trimmed and chopped
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
# Step-by-Step:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan and line with parchment paper, leaving an overhang for easy removal.
02 - Beat the softened butter and 1/2 cup sugar until light and fluffy. Add 2 cups flour and 1/4 teaspoon salt; mix just until a soft dough forms.
03 - Press the dough evenly into the prepared pan to form a uniform base. Bake 18–20 minutes, or until the edges are lightly golden.
04 - While the crust bakes, combine the chopped rhubarb and 1/2 cup sugar; toss and set aside to macerate, drawing out juices.
05 - Whisk the eggs and 1 cup sugar until combined. Add 1/2 cup flour, 1 1/2 cups heavy cream, 1 teaspoon vanilla and a pinch of salt; whisk until smooth and homogenous.
06 - Remove the hot crust from the oven. Spread the sugared rhubarb evenly over the crust, then pour the custard mixture over the fruit, smoothing the surface.
07 - Return the pan to the oven and bake 35–40 minutes, or until the custard is set and lightly golden at the top; the center should be just set with a slight wobble.
08 - Cool completely in the pan on a wire rack to allow the custard to firm. Dust with powdered sugar if desired, use the parchment overhang to lift out, and cut into 16 bars. Refrigerate leftovers.
