why make this recipe
Rhubarb Custard Bars are simple and tasty. They use few ingredients you may already have. The bars give a nice mix of tart rhubarb and soft custard-like cake. You can bake them for a snack, dessert, or to share with friends.
introduction
This recipe makes a pan of sweet-tart bars that are easy to bake and easy to eat. The texture is soft and slightly custardy with bits of rhubarb. If you want a similar idea and an easy guide, try the easy recipe for rhubarb bars for another take on rhubarb bars.
how to make Rhubarb Custard Bars
Follow simple steps. Mix the fruit with some sugar first, then make a smooth batter. Fold in the rhubarb and bake until the center sets. Let the bars cool so they cut clean. The full directions are below.
Ingredients :
- 2 cups of rhubarb, chopped
- 1 cup of granulated sugar
- 1/2 cup of all-purpose flour
- 1/4 cup of butter, melted
- 2 eggs
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
Directions :
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a mixing bowl, combine the chopped rhubarb and 1/2 cup of sugar. Let it sit for 10 minutes.
- In another bowl, mix together the flour, melted butter, eggs, vanilla, baking powder, and remaining sugar until smooth.
- Fold the rhubarb into the batter and pour it into the prepared baking dish.
- Bake for 30-35 minutes, or until the center is set and the edges are golden.
- Allow to cool before cutting into bars and serving.
how to serve Rhubarb Custard Bars
Cut into squares once they are cool. Serve plain or dust with a little powdered sugar. A scoop of vanilla ice cream or a dollop of whipped cream pairs well for a sweeter treat.
how to store Rhubarb Custard Bars
Keep bars in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. You can freeze cut bars in a freezer bag for up to 2 months; thaw in the fridge before serving.
tips to make Rhubarb Custard Bars
- Chop rhubarb into small even pieces so it cooks evenly.
- Let the rhubarb sit with sugar to draw out some juice; it helps flavor and texture.
- Do not overmix the batter; mix until smooth and then fold in the rhubarb.
- Check the center with a toothpick; it should come out mostly clean or with a few moist crumbs.
- Cool fully before cutting to get neat bars.
variation (if any)
- Add 1/2 cup of chopped strawberries for a strawberry-rhubarb version.
- Stir in 1/4 teaspoon of ground cinnamon for a warm note.
- Sprinkle oats on top before baking for a crunchy crust.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before using to avoid a soggy batter.
Q: Can I reduce the sugar?
A: You can lower sugar by 1/4 cup, but the bars will be more tart. Taste the rhubarb first and adjust.
Q: Can I bake in a different pan size?
A: You can use an 8×8-inch pan for thicker bars or a 9×13-inch pan for thinner bars; adjust baking time as needed.
Q: How do I know when the bars are done?
A: The edges should be golden and the center should be set. A toothpick should come out with a few moist crumbs, not wet batter.
Q: Can I make these nut-free or gluten-free?
A: To make gluten-free, use a 1:1 gluten-free flour blend. For nut-free, avoid adding nuts and use safe substitutes if needed.
Rhubarb Custard Bars
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Rhubarb Custard Bars feature a delightful sweet-tart flavor and a soft, custard-like texture, perfect for snacks or desserts.
Ingredients
- 2 cups of rhubarb, chopped
- 1 cup of granulated sugar
- 1/2 cup of all-purpose flour
- 1/4 cup of butter, melted
- 2 eggs
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- Combine the chopped rhubarb and 1/2 cup of sugar in a mixing bowl. Let it sit for 10 minutes.
- Mix together the flour, melted butter, eggs, vanilla, baking powder, and remaining sugar until smooth in another bowl.
- Fold the rhubarb into the batter and pour it into the prepared baking dish.
- Bake for 30-35 minutes, or until the center is set and the edges are golden.
- Allow to cool before cutting into bars and serving.
Notes
Serve plain or dust with powdered sugar. Pair with vanilla ice cream or whipped cream for an extra treat.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 15g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
