World’s BEST Rhubarb Bars

I am so addicted to these.

The crust is like a chewy shortbread cookie and the custard goo on top is the best sweet/tart treat EVER.

Of course, head to the Farmer’s Market and score yourself some fresh spears of rhubarb!!

These are my favorite treats to make when rhubarb is fresh, but I also freeze enough (in 4 cup bags) to make this year round!

If you use frozen rhubarb, just thaw it out and pat it dry in a paper towel to reduce the moisture.

Here you go:

Ingredients:

For the crust:

• 1 1/2 cups flour

• 3/4 cup cold unsalted butter cubed

• 1/4 cup powdered sugar

For the filling:

• 3 large eggs, lightly beaten

• 2 cups white sugar

• 1/2 cup flour

• 1/2 tsp salt

• 4 cups rhubarb, diced

1. Preheat oven to 350 F. In a food processer, pulse to combine the flour and powdered sugar and butter until the mixture resembles coarse crumbs.

2. Pat the crumbs into a well-greased square 8X8, or a 9X9, or 7X11 baking pan. Best idea: I like to line the pan with parchment which helps lift the bars out easily! Bake the crust at 350 F for 10-12 min or until lightly browned.

3. While the crust is in the oven, whisk together eggs, sugar, flour, and salt.

4. Gently stir the diced rhubarb into the custard. Pour the rhubarb mixture over the hot crust. Tilt pan or pour carefully so all the goo isn't in the center and it gets distributed nicely to the edges. Return bar pan to the hot oven. Reduce oven temperature to 325 F and bake for 30-35 minutes or until the filling is set and no longer jiggly.

5. Cool for 30 mins on the counter and refrigerate until chilled before cutting into bars.

Because strawberries come into season at the same time as rhubarb, I like to make strawberry/rhubarb bars too! Just adjust your 4 cups of fruit accordingly.