Print

Perfect Rhubarb Shortbread Bars Recipe with Cardamom Custard and Almond Crumble to Make at Home

rhubarb shortbread bars - featured image
Print Recipe

These rhubarb shortbread bars combine a buttery shortbread base, fragrant cardamom custard, tangy rhubarb topping, and a crunchy almond crumble for a delightful spring dessert.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups (480ml) whole milk or coconut milk
  • 3 large egg yolks
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
  • 3 cups (375g) rhubarb, chopped into 1/2-inch pieces
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 cup (100g) sliced almonds
  • 1/4 cup (50g) brown sugar, packed
  • 3 tablespoons unsalted butter, melted
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, cream together 1 cup softened butter and 1/2 cup sugar until pale and fluffy, about 3-4 minutes. Add 2 cups all-purpose flour and 1/4 teaspoon salt, mixing until just combined. The dough should be crumbly but hold together when pressed.
  2. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Press the shortbread dough evenly into the pan with firm, even pressure. Bake for 15-18 minutes until edges turn golden. Remove and set aside.
  3. While the base bakes, toss 3 cups chopped rhubarb with 1/3 cup sugar and 1 tablespoon cornstarch in a saucepan. Cook over medium heat, stirring frequently for 5-7 minutes until rhubarb softens but holds shape. Remove from heat and cool slightly.
  4. In a medium bowl, whisk 3 egg yolks, 1/2 cup sugar, and 2 tablespoons cornstarch until smooth. Heat 2 cups milk and 1 teaspoon ground cardamom in a saucepan until just simmering. Gradually pour hot milk into yolk mixture, whisking constantly to temper. Return to saucepan and cook over medium-low heat, stirring constantly until thickened, about 5 minutes. Remove from heat and stir in 1 teaspoon vanilla extract.
  5. Spread cooked rhubarb evenly over warm shortbread base. Pour warm cardamom custard over rhubarb, smoothing the top with a spatula.
  6. Mix 1 cup sliced almonds, 1/4 cup brown sugar, 3 tablespoons melted butter, and a pinch of salt in a small bowl. Sprinkle crumble generously over custard layer.
  7. Return pan to oven and bake for 25-30 minutes until crumble is golden and custard is set but slightly wobbly. Remove and cool completely before slicing, at least 2 hours for best results.

Notes

Use parchment paper with an overhang for easy removal. Cool rhubarb before layering custard to avoid sogginess. Stir custard constantly over medium-low heat to prevent scrambling. Tent crumble with foil if almonds brown too fast. For gluten-free, substitute flour with gluten-free blend or almond flour. For dairy-free, use coconut milk and dairy-free butter substitutes.

Nutrition

Keywords: rhubarb shortbread bars, cardamom custard, almond crumble, spring dessert, easy baking, gluten-free option, dairy-free option

Find it online: https://lirafood.com/perfect-rhubarb-shortbread-bars-recipe-with-cardamom-custard-and-almond-crumble-to-make-at-home/