Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). The warm air will soon fill your kitchen with deliciousness.
- In a large bowl, beat the softened butter with granulated sugar until light and fluffy, about 3 to 4 minutes. It should look pale and creamy when ready.
- In another bowl, whisk together all-purpose flour and salt. Gradually add this mixture into your butter-sugar blend on low speed until crumbly but combined.
- Transfer dough into a prepared 9×13-inch baking pan and press evenly into the bottom using your fingers or a spoon's back. Bake for about 15 to 18 minutes until edges are golden brown.
- While the crust bakes, toss chopped rhubarb with one tablespoon of sugar and let sit for 10 minutes to draw out juices.
- In another mixing bowl, whisk eggs with remaining sugar, three tablespoons flour, vanilla extract, and pinch of salt until smooth. Slowly whisk in both cream and milk until fully combined.
- Gently fold in prepared rhubarb along with its juices into your custard mixture without overmixing to keep some chunks intact for texture.
- Pour this custard over warm crust then return pan to oven for another 30 to 35 minutes until slightly jiggly in center but set around edges.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (60g)
- Calories: 260
- Sugar: 16g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg