Rhubarb Custard Bars

Ingredients:

For the crust:

1 ½ cups all-purpose flour
½ teaspoon salt
½ cup (1 stick) unsalted butter, chilled and cubed
¼ cup granulated sugar
2-4 tablespoons ice water

For the rhubarb filling:

4 cups rhubarb, chopped (about 2 pounds)
¾ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice

For the custard topping:

3 large eggs
1 cup granulated sugar
2 cups whole milk
1 teaspoon vanilla extract
Pinch of salt

Instructions:

1. Make the crust: Preheat oven to 350°F (175°C). Whisk together flour and salt. Cut in butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in sugar. Gradually add ice water, a tablespoon at a time, until the dough just comes together. Do not overmix. Press the dough into the bottom of a greased 9×13 inch baking pan. Bake for 15-20 minutes, or until lightly golden.

2. Make the rhubarb filling: While the crust is baking, combine rhubarb, ¾ cup sugar, cornstarch, and lemon juice in a medium saucepan. Cook over medium heat, stirring frequently, until the rhubarb is softened and the mixture has thickened, about 5-7 minutes. Remove from heat and let cool slightly.

3. Make the custard topping: In a large bowl, whisk together eggs, sugar, milk, vanilla extract, and salt until well combined.

4. Assemble and bake: Spread the cooled rhubarb filling evenly over the baked crust. Pour the custard mixture evenly over the rhubarb.

5. Bake: Bake for 30-35 minutes, or until the custard is set and lightly golden brown. The center should still jiggle slightly.

6. Cool: Let the bars cool completely in the pan before cutting into squares. This allows the custard to fully set. Refrigerate for at least 2 hours before serving for best results.