📖 Instructions

1. First, make the crust. In a large bowl, whisk together the flour, powdered sugar, and salt.
2. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. You want pea-sized pieces of butter for maximum flakiness. If you are too gentle, or the butter is too warm, the crust will be dense.
3. Add the egg yolk and vanilla extract. Mix until just combined. Do not overmix!
4. Gradually add the ice water, one tablespoon at a time, until the dough just comes together. Be careful not to add too much water; you want a shaggy dough, not a sticky one.
5. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and prevents the crust from shrinking while baking.
6. While the crust is chilling, prepare the rhubarb filling. In a medium saucepan, combine the chopped rhubarb, sugar, cornstarch, and water.
7. Cook over medium heat, stirring constantly, until the rhubarb is tender and the mixture has thickened. This usually takes about 5-7 minutes. Be careful not to burn the mixture!
8. Remove from heat and stir in the lemon zest. Set aside to cool slightly.
9. Preheat oven to 375°F (190°C).
10. On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Transfer the dough to a 9-inch pie plate or square baking dish.
11. Trim and crimp the edges of the crust.
12. In a separate bowl, whisk together the eggs, sugar, heavy cream, vanilla extract, and salt for the custard.
13. Pour the rhubarb filling into the prepared crust.
14. Gently pour the custard over the rhubarb filling. Make sure the rhubarb is evenly distributed.
15. Bake for 35-40 minutes, or until the custard is set and the crust is golden brown. The center may still jiggle slightly, but it will set as it cools. If the crust starts to brown too quickly, tent it with foil.
16. Let cool completely before topping with whipped cream. This is CRUCIAL. Otherwise, you’ll have a melty mess. I know, waiting is the worst. But trust me.
17. To make the whipped cream, in a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Don’t over-beat or you’ll end up with butter (not that butter is bad!).
18. Spread the whipped cream evenly over the cooled bars.
19. Cut into squares and serve. Enjoy your little slice of rhubarb fantasy!
20. Store leftovers in the refrigerator. They’re even good cold, straight from the fridge, in my opinion! Though my husband thinks that's weird. What do you think?