Rhubarb Custard Bars

why make this recipe

Rhubarb Custard Bars mix tangy rhubarb with a smooth custard. They bake in one pan and cut into bars. They are quick to make and shareable. The mix of sweet and tart tastes fresh and homey.

introduction

These bars have a simple buttery crust and a soft rhubarb custard on top. They bake in a 9×13 inch pan and cool before cutting. You can find an easy rhubarb bars recipe for reference. The steps are easy and the ingredients are common.

how to make Rhubarb Custard Bars

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. Make the crust: in a mixing bowl, cream 1 cup unsalted butter (softened) with 1/2 cup granulated sugar until light and fluffy. Mix in 2 cups all-purpose flour and 1/2 teaspoon salt to form a dough. Press the dough into the bottom of the prepared pan.
3. Make the filling: in another bowl, combine 1 1/2 cups chopped rhubarb, 1 cup granulated sugar (for filling), 1/4 cup all-purpose flour (for filling), 3 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract. Mix well.
4. Pour the rhubarb mixture over the crust, spreading it evenly.
5. Bake for 40–45 minutes, until the filling is set and the top is golden.
6. Remove from oven and let cool completely in the pan. Cut into bars after cooling.

Ingredients :

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

Directions :

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Mix in the flour and salt to form a dough.
4. Press the dough into the bottom of the prepared pan to form the crust.
5. In another bowl, combine the rhubarb, sugar, flour, eggs, vanilla extract, and almond extract. Mix well.
6. Pour the rhubarb mixture over the crust.
7. Bake for 40-45 minutes, or until the filling is set and the top is golden.
8. Allow to cool before cutting into bars.

how to serve Rhubarb Custard Bars

Cut the cooled bars into squares. Serve them at room temperature or chilled. Add a dusting of powdered sugar if you like. They pair well with plain yogurt or a small scoop of vanilla ice cream.

how to store Rhubarb Custard Bars

Let the bars cool completely. Store them in an airtight container in the fridge for up to 4 days. For longer storage, wrap bars individually and freeze 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.
• Press the crust firmly for a solid base.
• Let the bars cool fully so the custard sets before cutting.
• If rhubarb is very tart, add a little more sugar to the filling to taste.
• Use room-temperature eggs for a smoother filling.

variation (if any)

• Add 1/2 cup chopped strawberries with the rhubarb for a strawberry-rhubarb version.
• Swap almond extract for lemon zest for bright citrus flavor.
• Use brown sugar in the crust for a deeper flavor.

FAQs

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

Q: Can I make the crust in advance?
A: Yes. Press crust into the pan and chill until ready to add filling and bake.

Q: How do I know the bars are done?
A: The filling should be set and the top lightly golden. A slight jiggle is okay, it will firm as it cools.

Q: Can I cut the sugar amount?
A: You can reduce sugar a little, but taste the rhubarb first. Very tart rhubarb needs more sugar.

Q: Can I make smaller pans?
A: Yes. Baking time will change—check often and reduce time if you use a smaller pan.

Rhubarb Custard Bars

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delicious Rhubarb Custard Bars with a buttery crust, mixing sweet and tangy flavors. Easy to make and perfect for sharing.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Mix in the flour and salt to form a dough.
4. Press the dough into the bottom of the prepared pan to form the crust.
5. In another bowl, combine the rhubarb, sugar, flour, eggs, vanilla extract, and almond extract. Mix well.
6. Pour the rhubarb mixture over the crust.
7. Bake for 40-45 minutes, or until the filling is set and the top is golden.
8. Allow to cool completely in the pan before cutting into bars.

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Notes

For best results, cut rhubarb into even pieces and let the bars cool fully so the custard sets.

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Nutrition

• Serving Size: 1 bar
• Calories: 250
• Sugar: 15g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 9g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 60mg