why make this recipe
Rhubarb Custard Bars are simple and bright. They bring tart rhubarb and creamy custard together. You can make them with few pantry items. They bake in one pan and cut into neat bars. This makes them great for family treats or a small party.
introduction
This recipe is easy to follow and gives a sweet-tart dessert that people like. If you want a quick guide, see the easy rhubarb bars recipe for a good example. The bars have a crumb crust and a soft custard with fresh rhubarb pieces.
how to make Rhubarb Custard Bars
- Make the crust: mix the flour, butter, sugar, and salt into crumbs. Press the mix into a 9-inch square pan.
- Bake the crust until it is lightly golden. Let it cool a little.
- Make the custard: whisk sugar, eggs, vanilla, and a tablespoon of flour until smooth.
- Stir in the diced rhubarb and almond extract.
- Pour the custard over the baked crust.
- Bake again until the custard sets. Let the bars cool, then slice.
Ingredients :
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (for filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour (for filling)
- 2 cups diced rhubarb
- 1/4 teaspoon almond extract
Directions :
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan.
- In a mixing bowl, combine 1 cup flour, 1/2 cup butter, 1/4 cup sugar, and salt. Mix until crumbly. Press the mixture into the bottom of the prepared pan to form the crust.
- Bake the crust in the preheated oven for about 15 minutes or until lightly golden.
- In another bowl, whisk together 1/2 cup sugar, eggs, vanilla extract, and 1 tablespoon of flour until smooth.
- Fold in the diced rhubarb and almond extract. Pour the custard mixture over the baked crust.
- Bake for an additional 25 minutes or until the custard is set.
- Allow to cool before slicing into bars. Serve as a delightful spring dessert!
how to serve Rhubarb Custard Bars
Cut the cooled bars into squares. Serve plain or dust lightly with powdered sugar. A scoop of vanilla ice cream or a spoon of whipped cream pairs well. Serve at room temperature or slightly chilled.
how to store Rhubarb Custard Bars
Keep bars in an airtight container in the fridge. They stay good for 3 to 4 days. You can also freeze them in a sealed container for up to 2 months. Thaw in the fridge before serving.
tips to make Rhubarb Custard Bars
- Cut rhubarb into small, even pieces so it cooks evenly.
- Do not overbeat the custard; mix until just smooth.
- Watch the second bake; custard should be set but not brown.
- Let bars cool fully for cleaner slices.
variation (if any)
- Add 1/4 cup chopped strawberries with the rhubarb for a sweeter mix.
- Swap almond extract for lemon zest for more lemony flavor.
- Use a gluten-free flour blend to make the crust gluten-free.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain frozen rhubarb before adding to the custard.
Q: Can I make the crust ahead?
A: Yes. You can bake the crust a day ahead and keep it covered until you add the filling.
Q: How do I know when the custard is done?
A: The center should be set and not jiggly. The top may be slightly firm to the touch.
Q: Can I reduce the sugar?
A: You can lower sugar slightly, but the tart rhubarb needs some sweetness to balance the flavor.
Rhubarb Custard Bars
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful spring dessert featuring tart rhubarb and creamy custard in a crumbly crust. Perfect for family treats or small gatherings.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (for filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour (for filling)
- 2 cups diced rhubarb
- 1/4 teaspoon almond extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan.
- Combine 1 cup flour, 1/2 cup butter, 1/4 cup sugar, and salt in a mixing bowl until crumbly. Press into the bottom of the prepared pan to form the crust.
- Bake the crust for about 15 minutes or until lightly golden.
- Whisk together 1/2 cup sugar, eggs, vanilla extract, and 1 tablespoon of flour in another bowl until smooth.
- Fold in the diced rhubarb and almond extract. Pour the custard mixture over the baked crust.
- Bake for an additional 25 minutes or until the custard is set.
- Allow to cool before slicing into bars. Serve as a delightful spring dessert!
Notes
Cut rhubarb into small, even pieces for even cooking. Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 12g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
