# Components:
→ Shortbread crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon fine 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 fine salt
→ Garnish (optional)
13 - Powdered sugar for dusting
# Method:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan and line the base and sides with parchment, 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 flour and 1/4 teaspoon salt and mix to form a soft dough. Press the dough evenly into the prepared pan.
03 - Bake the crust in the preheated oven for 18–20 minutes or until the edges are lightly golden. Remove from the oven but leave the oven on.
04 - Toss the chopped rhubarb with 1/2 cup granulated sugar in a bowl and let it sit briefly to macerate.
05 - In a separate bowl, whisk together the eggs and 1 cup granulated sugar until combined. Whisk in 1/2 cup flour, 1 1/2 cups heavy cream, 1 teaspoon vanilla, and a pinch of salt until the mixture is smooth and homogenous.
06 - Spread the sugared rhubarb evenly over the hot shortbread crust. Pour the custard mixture over the rhubarb, smoothing the surface gently. Return the pan to the oven and bake for 35–40 minutes, or until the custard is set and lightly golden on top.
07 - Allow the pan to cool completely on a wire rack. Dust with powdered sugar if desired, use the parchment overhang to lift the slab from the pan, then cut into 16 bars. Store leftovers refrigerated.
