Classic Rhubarb Custard Bars

Overview

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introduction

Classic Rhubarb Custard Bars are a simple, tangy dessert with a soft custard over a buttery crust. They taste bright from rhubarb and rich from the eggs and sugar. If you like easy bar desserts, try a similar treat like chocolate chip cheesecake bars for another sweet option.

why make this recipe

This recipe uses few ingredients you may already have. It comes together fast and bakes in one pan. The rhubarb adds tartness that balances the sweet custard. You can make it for family, potlucks, or a quick weeknight dessert.

how to make Classic Rhubarb Custard Bars

1. Make the crust by mixing flour, butter, sugar, and salt until crumbly. Press into a 9×13 inch pan.
2. Bake the crust until lightly golden.
3. Mix the rhubarb, sugar, eggs, flour, vanilla, and baking powder for the filling.
4. Pour the filling over the hot crust and bake until set and lightly browned.
5. Let cool fully before cutting into bars so the custard firms up.

Ingredients :

1 1/2 cups all-purpose flour, 1/2 cup unsalted butter, softened, 1/4 cup granulated sugar, 1/4 teaspoon salt, 2 cups chopped fresh rhubarb, 1 cup granulated sugar, 3 large eggs, 1/4 cup all-purpose flour, 1 teaspoon vanilla extract, 1/2 teaspoon baking powder

Directions :

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. In a bowl, mix 1 1/2 cups flour, 1/2 cup softened butter, 1/4 cup sugar, and 1/4 teaspoon salt until crumbly. Press this mixture into the bottom of the prepared baking dish. Bake the crust for about 15 minutes or until lightly golden. While the crust is baking, prepare the filling. In a bowl, combine 2 cups rhubarb, 1 cup sugar, 3 eggs, 1/4 cup flour, vanilla extract, and baking powder. Mix well. Pour the rhubarb mixture over the baked crust. Bake for an additional 30-35 minutes or until the custard is set and lightly browned. Cool completely before cutting into bars. Serve plain or dust lightly with powdered sugar. Optionally, serve with vanilla ice cream or whipped cream.

how to serve Classic Rhubarb Custard Bars

Cut bars after the pan cools to room temperature. Serve plain or dust with powdered sugar. For a richer treat, add a scoop of vanilla ice cream or a dollop of whipped cream on top.

how to store Classic Rhubarb Custard Bars

Keep bars in an airtight container in the fridge for up to 4 days. You can also wrap them tightly and freeze for up to 1 month. Thaw in the fridge before serving.

tips to make Classic Rhubarb Custard Bars

• Chop the rhubarb into even pieces so it cooks evenly.
• Press the crust firmly into the pan for a solid base.
• Let the bars cool fully so the custard sets cleanly when you cut them.
• Use fresh rhubarb for the best tart flavor; frozen rhubarb can add extra moisture.

variation (if any)

• Add 1/2 cup chopped strawberries with the rhubarb for a sweeter mix.
• Sprinkle a little cinnamon or nutmeg into the filling for warm spice.
• Use brown sugar in the crust for a deeper, caramel note.

FAQs

Q: Can I use frozen rhubarb?
A: Yes, but thaw and drain excess liquid first so the filling is not too wet.

Q: Can I make these ahead?
A: Yes. Bake and cool fully, then store in the fridge. They taste good the next day.

Q: How do I know when the custard is done?
A: The center should be set and not jiggly. The top will be lightly browned.

Q: Can I use margarine instead of butter in the crust?
A: You can, but butter gives better flavor and texture.

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Classic Rhubarb Custard Bars

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Classic Rhubarb Custard Bars feature a tangy rhubarb filling over a buttery crust, making for a simple yet delicious dessert.

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Ingredients

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

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Mix 1 1/2 cups flour, 1/2 cup softened butter, 1/4 cup sugar, and 1/4 teaspoon salt until crumbly.
3. Press this mixture into the bottom of the prepared baking dish.
4. Bake the crust for about 15 minutes or until lightly golden.
5. Combine 2 cups rhubarb, 1 cup sugar, 3 eggs, 1/4 cup flour, vanilla extract, and baking powder in a bowl.
6. Pour the rhubarb mixture over the baked crust.
7. Bake for an additional 30-35 minutes or until the custard is set and lightly browned.
8. Cool completely before cutting into bars.

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Notes

For a richer treat, serve with vanilla ice cream or whipped cream. Store in an airtight container in the fridge for up to 4 days.

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Nutrition

• Serving Size: 1 bar
• Calories: 220
• Sugar: 18g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 70mg