Rhubarb Custard Bars

why make this recipe

This Rhubarb Custard Bars recipe is simple and feels like home. It uses fresh rhubarb and a soft custard that sets on a buttery crust. You will like it for its bright-tart fruit and smooth sweet custard.

introduction

These bars are easy to bake and good for family or guests. The crust is crisp and the custard is soft. For a quick guide and similar ideas, see this easy rhubarb bars recipe.

how to make Rhubarb Custard Bars

Make the crust first, bake it a little, then add rhubarb and pour the custard mix over it. Finish baking until the custard sets and the top is light gold. Let the bars cool before you cut them so they hold their shape.

Ingredients :

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

Directions :

1. Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking dish.
2. In a bowl, mix 1 1/2 cups flour and powdered sugar. Cut in butter until crumbly. Press the mixture into the bottom of the prepared baking dish.
3. Bake for 15 minutes or until lightly golden.
4. Meanwhile, in a separate bowl, combine rhubarb and granulated sugar. Let it sit for about 10 minutes.
5. In another bowl, whisk eggs, 1/4 cup flour, milk, vanilla extract, and salt until smooth.
6. Spread the rhubarb mixture evenly over the crust, then pour the egg mixture on top.
7. Bake for an additional 30-35 minutes, until the custard is set and the top is golden.
8. Allow to cool before cutting into bars. Serve and enjoy!

how to serve Rhubarb Custard Bars

Cut into squares and serve at room temperature or chilled. Add a dusting of powdered sugar or a spoon of whipped cream. These bars also pair well with vanilla ice cream.

how to store Rhubarb Custard Bars

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

tips to make Rhubarb Custard Bars

• Cut rhubarb into even pieces so it cooks evenly.
• Let the crust cool slightly before adding the rhubarb to avoid mixing.
• If rhubarb is very tart, add a little more granulated sugar to the fruit.
• Cool the pan fully before slicing to get clean bars.

variation (if any)

• Add a thin layer of cream cheese between the crust and rhubarb for a richer bar.
• Mix some strawberries with the rhubarb for a sweeter, milder flavor.
• Use half-and-half instead of milk for a creamier custard.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain extra liquid before using to avoid a soggy crust.

Q: Can I make this in a larger pan?
A: You can use a 9×13 pan, but bake longer and check custard for doneness.

Q: How do I know when the custard is set?
A: The center should not jiggle much. It will be slightly firm and the top will be light golden.

Q: Can I reduce sugar?
A: You can cut the granulated sugar a little, but taste the rhubarb first since it can be very tart.

Rhubarb Custard Bars

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Simple and delicious, these Rhubarb Custard Bars feature a buttery crust topped with a bright-tart rhubarb and smooth custard filling.

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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
• 1/2 cup granulated sugar
• 3 large eggs
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking dish.
2. Mix 1 1/2 cups flour and powdered sugar. Cut in butter until crumbly. Press the mixture into the bottom of the prepared baking dish.
3. Bake for 15 minutes or until lightly golden.
4. Combine rhubarb and granulated sugar in a separate bowl. Let it sit for about 10 minutes.
5. Whisk eggs, 1/4 cup flour, milk, vanilla extract, and salt until smooth in another bowl.
6. Spread the rhubarb mixture evenly over the crust, then pour the egg mixture on top.
7. Bake for an additional 30-35 minutes, until the custard is set and the top is golden.
8. Allow to cool before cutting into bars. Serve and enjoy!

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Notes

For best results, cut rhubarb into even pieces and allow the bars to cool completely before slicing.

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Nutrition

• Serving Size: 1 square
• Calories: 250
• Sugar: 10g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg