Rhubarb Custard Bars

why make this recipe

Rhubarb Custard Bars are tart, sweet, and soft. They are easy to make with simple ingredients. You get a buttery crust and a creamy rhubarb filling. This recipe is good for a family dessert or a bake sale.

introduction

These bars use common pantry items and fresh rhubarb. The steps are clear and quick. For an extra simple guide, see simple rhubarb bars recipe which shows a similar easy method.

how to make Rhubarb Custard Bars

Ingredients :
1 cup unsalted butter, softened, 1/2 cup granulated sugar, 2 cups all-purpose flour, 1/4 teaspoon salt, 2 cups rhubarb, chopped, 1 cup granulated sugar (for filling), 2 tablespoons cornstarch, 3 large eggs, 1 teaspoon vanilla extract

Directions :

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a medium bowl, cream together the butter and 1/2 cup sugar until smooth.
3. Stir in the flour and 1/4 teaspoon salt until well combined. Press the mixture into the bottom of the prepared baking dish.
4. In another bowl, combine chopped rhubarb, 1 cup sugar, cornstarch, eggs, and vanilla extract. Mix well.
5. Pour the rhubarb mixture over the crust in the baking dish.
6. Bake for 30-35 minutes, or until the filling is set and the top is lightly golden.
7. Allow to cool before slicing into bars and serving.

how to serve Rhubarb Custard Bars

Cut into squares when fully cool. Serve plain or with a light dusting of powdered sugar. A scoop of vanilla ice cream or a dollop of whipped cream goes well with the tart rhubarb.

how to store Rhubarb Custard Bars

Cool the bars completely. Store in an airtight container in the fridge for up to 4 days. You can freeze the bars for up to 2 months; thaw in the fridge before serving.

tips to make Rhubarb Custard Bars

• Use even-size rhubarb pieces so they cook the same.
• Press the crust firmly and evenly for a good base.
• Let the bars cool completely before cutting to get neat slices.
• If rhubarb is very tart, add a little more sugar to the filling to taste.

variation (if any)

• Add a pinch of cinnamon or nutmeg to the filling for warm spice.
• Stir in a handful of strawberries with the rhubarb for a strawberry-rhubarb version.
• Swap vanilla extract for almond extract for a different flavor note.

FAQs

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

Q: Can I make these in a smaller pan?
A: Yes. Baking time may change. Check the filling; it should be set and slightly golden.

Q: Do I need to blind-bake the crust?
A: No. This recipe presses the crust raw into the pan and bakes it with the filling.

Q: Can I reduce sugar in the crust or filling?
A: You can reduce a little sugar, but don’t cut too much in the filling or the bars may be too tart.

Q: How do I know when the filling is done?
A: The filling is set when it no longer jiggles in the center and the top is lightly golden.

Rhubarb Custard Bars

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Tart, sweet, and soft rhubarb custard bars with a buttery crust and creamy filling, perfect for dessert or a bake sale.

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Ingredients

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• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 cups rhubarb, chopped
• 1 cup granulated sugar (for filling)
• 2 tablespoons cornstarch
• 3 large eggs
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Cream together the butter and 1/2 cup sugar until smooth.
3. Stir in the flour and 1/4 teaspoon salt until well combined. Press the mixture into the bottom of the prepared baking dish.
4. Combine chopped rhubarb, 1 cup sugar, cornstarch, eggs, and vanilla extract in another bowl. Mix well.
5. Pour the rhubarb mixture over the crust in the baking dish.
6. Bake for 30-35 minutes, or until the filling is set and the top is lightly golden.
7. Cool before slicing into bars and serving.

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Notes

Cut into squares when fully cool. Serve plain or with a light dusting of powdered sugar. Pair with vanilla ice cream or whipped cream for a delightful dessert.

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Nutrition

• Serving Size: 1 bar
• Calories: 250
• Sugar: 12g
• Sodium: 50mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 90mg