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Perfect Strawberry Rhubarb Custard Bars Recipe with Easy Brown Butter Shortbread

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These strawberry rhubarb custard bars feature a nutty brown butter shortbread crust, tart rhubarb and sweet strawberries, and a silky custard layer. They are a perfect spring or summer dessert that’s easy to make and crowd-pleasing.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, browned and cooled slightly
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups (300g) fresh strawberries, hulled and halved
  • 1 1/2 cups (180g) fresh rhubarb, chopped into 1/2-inch pieces
  • 1/3 cup (65g) granulated sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon cornstarch
  • 3 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons (16g) all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Brown the Butter: Place 1 cup (225g) of unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, then starts to foam and brown. Once it smells nutty and turns a golden amber color (about 5-7 minutes), remove from heat and let cool slightly.
  2. Make the Shortbread Crust: In a large bowl, whisk together 2 cups (250g) flour, 1/2 cup (100g) sugar, and 1/4 teaspoon salt. Pour in the warm brown butter and 1 teaspoon vanilla extract. Mix with a spatula until crumbly dough forms. Press the dough evenly into the bottom of a greased 9×13-inch pan. Bake at 350°F (175°C) for 15 minutes until set and lightly golden. Remove from oven and let cool slightly.
  3. Prepare the Fruit Filling: In a bowl, combine 2 cups (300g) halved strawberries, 1 1/2 cups (180g) chopped rhubarb, 1/3 cup (65g) sugar, 1 teaspoon lemon zest, and 1 tablespoon cornstarch. Toss gently to coat and set aside to macerate while preparing custard.
  4. Make the Custard: In another bowl, whisk together 3 large eggs, 3/4 cup (150g) sugar, 2 tablespoons (16g) flour, and 1/4 teaspoon salt until smooth. Slowly whisk in 1 cup (240ml) whole milk, 1/2 cup (120ml) heavy cream, and 1 teaspoon vanilla extract until fully combined.
  5. Assemble the Bars: Spread the fruit mixture evenly over the warm shortbread crust. Pour the custard mixture gently over the fruit, smoothing the top with a spatula.
  6. Bake: Place the pan back in the oven and bake at 350°F (175°C) for 35-40 minutes. The custard should be set but still slightly jiggly in the center. A toothpick inserted near the edges should come out clean.
  7. Cool and Chill: Let the bars cool completely at room temperature, then refrigerate for at least 2 hours (overnight is better) to firm up the custard.
  8. Serve: Cut into squares and enjoy. Keep covered in the fridge for up to 4 days.

Notes

Use ripe strawberries and firm rhubarb for best texture. Frozen rhubarb can be used if thawed and drained well. For gluten-free, substitute almond flour in crust. For dairy-free, use coconut oil for crust and coconut or almond milk for custard. Brown butter carefully to avoid burning. Chill bars thoroughly before slicing for clean cuts.

Nutrition

Keywords: strawberry rhubarb bars, custard bars, brown butter shortbread, spring dessert, summer dessert, easy dessert, fruit bars

Find it online: https://blixfood.com/perfect-strawberry-rhubarb-custard-bars-recipe-with-easy-brown-butter-shortbread/