# What You Need:
→ For the Shortbread Crust
01 - 1 cup (225 g) unsalted butter, softened
02 - 1/2 cup (100 g) granulated sugar
03 - 2 cups (250 g) all-purpose flour
04 - 1/4 tsp salt
→ For the Rhubarb Layer
05 - 3 cups (350 g) fresh rhubarb, chopped
06 - 1/2 cup (100 g) granulated sugar
→ For the Custard Filling
07 - 3 large eggs
08 - 1 cup (200 g) granulated sugar
09 - 1/2 cup (60 g) all-purpose flour
10 - 1 1/2 cups (360 ml) heavy cream
11 - 1 tsp pure vanilla extract
12 - Pinch of salt
→ For Garnish (optional)
13 - Powdered sugar for dusting
# Directions:
01 - Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking pan and line with parchment paper.
02 - In a bowl, cream butter and sugar together until light and fluffy. Add flour and salt; mix until a soft dough forms.
03 - Press dough evenly into the prepared pan. Bake for 18–20 minutes, or until lightly golden at the edges.
04 - While crust bakes, toss chopped rhubarb with sugar and set aside.
05 - In a medium bowl, whisk together eggs and sugar until well combined. Add flour, cream, vanilla extract, and salt; whisk until smooth.
06 - Remove the crust from oven. Evenly spread the sugared rhubarb over the hot crust. Pour custard filling over the rhubarb.
07 - Return pan to the oven and bake for 35–40 minutes, or until custard is set and lightly golden.
08 - Cool completely in the pan. Dust with powdered sugar if desired. Cut into bars and serve.
