Rhubarb Custard Bars

why make this recipe

Rhubarb Custard Bars are tasty and bright. They use simple pantry items and fresh rhubarb. The bars are sweet and a little tart. They make a great snack, dessert, or potluck treat. They are easy to bake and share.

introduction

This recipe makes a crisp crust topped with soft custard and pieces of rhubarb. For a similar version, see an easy rhubarb bars recipe.

how to make Rhubarb Custard Bars

1. Preheat the oven and get a 9×9 inch pan ready. Grease the pan so the bars do not stick.
2. Make the crust by mixing flour and powdered sugar. Cut in the butter until crumbs form. Press the crumbs firmly into the bottom of the pan.
3. Mix chopped rhubarb with granulated sugar. Spread the sweetened rhubarb over the crust in an even layer.
4. Whisk eggs, milk, vanilla, cornstarch, and salt in a bowl until smooth. Pour this custard mix over the rhubarb so it covers the fruit.
5. Bake at 350°F (175°C) for about 30–35 minutes. The filling should set and the top turn lightly golden.
6. Let the pan cool before slicing. Chill or leave at room temperature before serving.

Ingredients :

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

Directions :

1. Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking pan.
2. In a bowl, mix together flour and powdered sugar. Cut in butter until the mixture resembles coarse crumbs. Press the mixture into the bottom of the prepared pan to form a crust.
3. In another bowl, combine chopped rhubarb and granulated sugar. Spread it over the crust.
4. In a separate mixing bowl, whisk together eggs, milk, vanilla extract, cornstarch, and salt. Pour the mixture evenly over the rhubarb.
5. Bake for 30-35 minutes or until the filling is set and lightly golden.
6. Allow to cool before slicing into bars. Serve chilled or at room temperature.

how to serve Rhubarb Custard Bars

Cut bars into squares. Serve them chilled for a firmer custard. Serve at room temperature for a softer texture. Add a dusting of powdered sugar or a dollop of whipped cream if you like.

how to store Rhubarb Custard Bars

Store bars in an airtight container. Keep them in the fridge for up to 4 days. You can freeze slices for up to 2 months. Thaw in the fridge before serving.

tips to make Rhubarb Custard Bars

• Use fresh or thawed rhubarb. Cut it into small pieces for even baking.
• Press the crust firmly so it holds together when you cut the bars.
• Whisk the custard well to avoid lumps from the cornstarch.
• Check the center for doneness; it should be set, not jiggly.
• Cool fully before slicing to get clean pieces.

variation (if any)

• Add a pinch of cinnamon or nutmeg to the custard for warm spice.
• Mix some berries with the rhubarb for a berry-rhubarb version.
• Use half-and-half instead of milk for a richer custard.
• Top with streusel before baking for a crunchy finish.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain extra liquid before mixing with sugar.

Q: Can I make this in a different pan size?
A: Yes, but baking time may change. Use a similar depth pan and watch the bake time.

Q: How do I know when the bars are done?
A: The filling should be set and slightly golden on top. It should not jiggle in the center.

Q: Can I reduce the sugar if my rhubarb is very tart?
A: You can lower the baking sugar a bit, but the rhubarb may taste sour. Taste and adjust before baking.

Q: Can I bake these ahead for a party?
A: Yes. Bake and cool, then refrigerate. Serve chilled or bring to room temp before serving.

Rhubarb Custard Bars

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delicious Rhubarb Custard Bars with a crisp crust, sweet custard, and tart rhubarb topping, perfect for snacks or desserts.

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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
• 1 cup rhubarb, chopped
• 1/2 cup granulated sugar
• 3 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/4 cup cornstarch
• 1/4 teaspoon salt

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking pan.
2. Mix together flour and powdered sugar in a bowl.
3. Cut in the butter until the mixture resembles coarse crumbs.
4. Press the mixture into the bottom of the prepared pan to form a crust.
5. Combine chopped rhubarb and granulated sugar in another bowl and spread it over the crust.
6. Whisk together eggs, milk, vanilla extract, cornstarch, and salt in a separate mixing bowl.
7. Pour the mixture evenly over the rhubarb.
8. Bake for 30-35 minutes or until the filling is set and lightly golden.
9. Allow to cool before slicing into bars.
10. Serve chilled or at room temperature.

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Notes

Serve with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence. Store in an airtight container in the fridge for up to 4 days.

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Nutrition

• Serving Size: 1 bar
• Calories: 250
• Sugar: 10g
• Sodium: 120mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 80mg