Rhubarb Custard Bars

Easy, tart, and creamy — this is a simple dessert you can make any time.

introduction

These Rhubarb Custard Bars mix tart rhubarb with a soft custard on a light crust. You can also see a clear step-by-step version at the easy rhubarb bars recipe.

why make this recipe

This recipe is quick and uses few ingredients. It gives a bright, tangy flavor from rhubarb and a smooth custard texture. The bars are easy to cut and share at family meals or potlucks.

how to make Rhubarb Custard Bars

Make a simple crust, bake it briefly, then pour a custard mixed with chopped rhubarb over the crust. Bake again until the custard sets. Let cool fully, then cut into bars.

Ingredients :

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 2 cups rhubarb, chopped
• 1 cup granulated sugar
• 1/2 cup milk
• 3 large eggs
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Directions :

1. Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan.
2. In a mixing bowl, combine 1 1/2 cups flour and powdered sugar. Cut in the butter until mixture resembles coarse crumbs. Press evenly into the bottom of the prepared pan.
3. Bake for 15 minutes in the preheated oven, until lightly golden.
4. In another bowl, combine rhubarb, granulated sugar, milk, eggs, 1/4 cup flour, vanilla, baking powder, and salt. Mix until well combined.
5. Pour the custard filling over the baked crust.
6. Bake for 35-40 minutes, or until custard is set and edges are slightly golden.
7. Allow to cool before cutting into bars.
8. Serve and enjoy!

how to serve Rhubarb Custard Bars

Cut into squares or bars and serve at room temperature. Add a dusting of powdered sugar or a small dollop of whipped cream if you like. These bars also pair well with vanilla ice cream.

how to store Rhubarb Custard Bars

Cool completely, then store in an airtight container. Keep at room temperature for 1-2 days. For longer storage, refrigerate up to 5 days. You can freeze the bars for up to 2 months; thaw in the fridge before serving.

tips to make Rhubarb Custard Bars

• Cut rhubarb into even small pieces so it cooks evenly.
• Press the crust firmly and evenly into the pan for a stable base.
• Do not overbake the custard; it should be set but slightly jiggly in the center.
• Cool completely before slicing to get clean bars.

variation (if any)

• Add 1/2 cup chopped strawberries for a strawberry-rhubarb version.
• Swap half the granulated sugar for brown sugar for a deeper flavor.
• Stir in a pinch of cinnamon or nutmeg for warm spice notes.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before mixing into the custard.

Q: Can I make this in a larger pan?
A: You can, but the baking time will change. Use a shallow pan like 9×9 for best results.

Q: Is there a vegan version?
A: You can try plant milk and an egg replacer, and use vegan butter for the crust. Texture will change.

Rhubarb Custard Bars

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Easy, tart, and creamy dessert that combines rhubarb with a smooth custard on a light crust.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 2 cups rhubarb, chopped
• 1 cup granulated sugar
• 1/2 cup milk
• 3 large eggs
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan.
2. Combine 1 1/2 cups flour and powdered sugar in a mixing bowl. Cut in the butter until mixture resembles coarse crumbs. Press evenly into the bottom of the prepared pan.
3. Bake for 15 minutes in the preheated oven, until lightly golden.
4. In another bowl, combine rhubarb, granulated sugar, milk, eggs, 1/4 cup flour, vanilla, baking powder, and salt. Mix until well combined.
5. Pour the custard filling over the baked crust.
6. Bake for 35-40 minutes, or until custard is set and edges are slightly golden.
7. Allow to cool before cutting into bars.
8. Serve and enjoy!

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Notes

For serving, dust with powdered sugar or add a dollop of whipped cream. Pairs well with vanilla ice cream.

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Nutrition

• Serving Size: 1 bar
• Calories: 200
• Sugar: 15g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg