Description
A delightful twist on the classic French dessert, these rhubarb crème brûlée bars feature a buttery shortbread crust, tangy rhubarb filling, and a creamy custard layer topped with a caramelized sugar crust.
Ingredients
- For the crust:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 cup unsalted butter, softened
- For the rhubarb layer:
- 2 cups fresh rhubarb, chopped
- 1/4 cup sugar
- 1 tbsp cornstarch
- For the custard:
- 1 cup heavy cream
- 3 large egg yolks
- 1/3 cup sugar
- 1 tsp vanilla extract
- Pinch of salt
- For topping:
- 1/4 cup granulated sugar (for brûlée topping)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, combine flour, sugar, and butter. Mix until crumbly, then press evenly into the bottom of the pan. Bake for 15 minutes, or until lightly golden.
- In a saucepan, combine rhubarb, sugar, and cornstarch. Cook over medium heat until rhubarb softens and mixture thickens. Spread over baked crust.
- In another bowl, whisk together cream, egg yolks, sugar, vanilla, and salt. Pour custard mixture over rhubarb layer.
- Bake for 30–35 minutes, or until custard is just set. Cool completely, then refrigerate for at least 2 hours.
- Before serving, sprinkle sugar evenly over custard layer. Use a kitchen torch to caramelize until golden and crisp (or place under broiler briefly).
- Slice into bars and serve chilled.
Notes
- Ensure bars are fully chilled before brûlée topping for best texture.
- If you don’t have a kitchen torch, use your oven’s broiler—but watch closely to prevent burning.
- Bars can be made a day ahead and brûléed just before serving.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: French-American