Name: Rhubarb Dream Bars – Buttery, Tangy, and Perfectly Sweet Tart Squares
Ingredients: 1 cup all-purpose flour; ½ cup unsalted butter, cold and cubed; ¼ cup granulated sugar; Pinch of salt; 2 large eggs; 1 cup granulated sugar; 2 tbsp all-purpose flour; ½ tsp vanilla extract; ¼ tsp salt; 2 cups chopped fresh rhubarb

Ingredients

Scale

For the Shortbread Crust:

1 cup all-purpose flour
½ cup unsalted butter, cold and cubed
¼ cup granulated sugar
Pinch of salt

For the Rhubarb Custard Filling:

2 large eggs
1 cup granulated sugar
2 tbsp all-purpose flour
½ tsp vanilla extract
¼ tsp salt
2 cups chopped fresh rhubarb

Instructions

1. Preheat and Prep

Preheat oven to 350°F (175°C).
Line an 8×8-inch baking dish with parchment or grease well.

2. Make the Crust

In a bowl, combine flour, sugar, and salt.
Cut in butter until mixture resembles coarse crumbs.
Press evenly into the baking dish.
Bake for 12–15 minutes or until lightly golden.

3. Mix the Filling

In a large bowl, whisk eggs and sugar until smooth.
Stir in flour, vanilla, and salt.
Fold in rhubarb.

4. Assemble and Bake

Pour filling over hot crust.
Return to oven and bake 35–40 minutes, or until center is set and slightly golden at edges.

5. Cool and Slice

Let cool completely in pan.
Dust with powdered sugar, slice into bars, and serve.