why make this recipe
This recipe makes sweet and tangy bars that many people like. The rhubarb gives a fresh tart taste. The custard part is soft and smooth. You make it with simple pantry items and fresh rhubarb. It works for dessert, a snack, or for a small get-together.
introduction
These Rhubarb Custard Bars are easy to make and taste homey. You press a simple crust into a pan, pour a creamy rhubarb filling, and bake until golden. You can follow an easy rhubarb bars recipe if you want another view or quick notes while you bake.
how to make Rhubarb Custard Bars
You make these bars in one pan. First make the crust and press it into the dish. Then mix the rhubarb, sugar, flour, salt, cinnamon, eggs, and vanilla in a bowl. Pour the filling over the crust and bake until set. Let the bars cool well before you cut them. This gives clean slices and a firm custard.
Ingredients :
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (for crust)
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
Directions :
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a bowl, mix the crust ingredients (1 cup flour, butter, and powdered sugar) until crumbly. Press mixture into the bottom of the greased dish.
- In another bowl, combine the chopped rhubarb, sugar, 1/4 cup flour, salt, cinnamon, eggs, and vanilla. Pour over the crust.
- Bake for 30-35 minutes, or until set and golden brown. Allow to cool before cutting into bars.
- Serve and enjoy your Rhubarb Custard Bars!
how to serve Rhubarb Custard Bars
Cut the bars into squares after they cool. Serve plain or dust with a little powdered sugar. You can add a small dollop of whipped cream or a scoop of vanilla ice cream for a richer treat. Serve at room temperature or slightly chilled.
how to store Rhubarb Custard Bars
Cover the cooled bars and keep them in the fridge for up to 4 days. You can also freeze the bars in a tight container for up to 1 month. Thaw in the fridge before serving. If you store them on the counter, eat within one day.
tips to make Rhubarb Custard Bars
- Chop the rhubarb into even pieces so it cooks evenly.
- Use room temperature eggs to help the custard set well.
- Press the crust firmly into the pan for a neat bottom layer.
- Let the bars cool fully before cutting to avoid a runny center.
- If rhubarb is very tart, add a bit more sugar to taste.
variation (if any)
- Add a small handful of fresh or frozen strawberries with the rhubarb for a sweet mix.
- Stir a bit of lemon zest into the filling for a brighter flavor.
- Use brown sugar instead of granulated sugar for a deeper taste.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain any extra liquid before using to keep the filling from getting too wet.
Q: Can I make these in a smaller pan?
A: You can, but the bake time may change. Check after 20 minutes and bake until the center is set.
Q: Do I need a mixer for the crust?
A: No. You can mix the crust with a fork or your fingers until it is crumbly and press it by hand.
Q: How do I know the bars are done?
A: The top should be golden and the center should not jiggle much. A toothpick in the center may come out with a few moist crumbs but not wet batter.
Rhubarb Custard Bars
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightful sweet and tangy bars with a creamy rhubarb filling and soft custard, perfect for dessert or a snack.
Ingredients
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (for crust)
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Mix the crust ingredients (1 cup flour, butter, and powdered sugar) until crumbly. Press mixture into the bottom of the greased dish.
- Combine the chopped rhubarb, sugar, 1/4 cup flour, salt, cinnamon, eggs, and vanilla in another bowl. Pour over the crust.
- Bake for 30-35 minutes, or until set and golden brown. Allow to cool before cutting into bars.
- Serve and enjoy your Rhubarb Custard Bars!
Notes
For a richer treat, add whipped cream or vanilla ice cream. Store covered in the fridge for up to 4 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 16g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
