Sourdough Rhubarb Custard Bars

Total Time

Prep: 30 min

Bake: 50 min

Chill: 1 hour

Yield: 3 dozen

 

Ingredients

 


Shortbread Crust

 

  • 1 ¾ cups all-purpose flour

  • ¼ cup sugar

  • ¼ cup sourdough discard (100% hydration) (see note)

  • ¾ cup cold butter, cut into small pieces

 


Filling

 

  • 2 cups sugar

  • 6 tbsp all-purpose flour

  • 1 cup heavy cream

  • 3 large eggs, beaten

  • 5 cups finely chopped rhubarb (fresh or thawed and drained if frozen)

 


Topping

 

  • 6 oz cream cheese, softened

  • ½ cup sugar

  • ½ tsp vanilla extract

  • 1 cup heavy whipping cream, whipped

 

 

Instructions

 

  1. Prepare the crust:

    In a large bowl, mix flour and sugar. Cut in cold butter until crumbly. Stir in sourdough discard until fully incorporated (do not overmix). Press into a greased 13×9-inch baking pan.

    Bake at 350°F for 12–14 minutes until lightly golden. Let cool slightly.

  2. Make the filling:

    In a bowl, whisk sugar and flour. Add cream and eggs, mix until smooth. Stir in rhubarb.

    Pour over the warm crust and bake at 350°F for 40–45 minutes or until the custard is just set in the center. Cool completely on a wire rack.

  3. Top the bars:

    Beat softened cream cheese, sugar, and vanilla until smooth. Fold in whipped cream.

    Spread topping evenly over cooled custard layer. Refrigerate at least 1 hour before slicing into bars. Store covered in the refrigerator.