why make this recipe
These rhubarb custard bars are tart, sweet, and easy to make. They use simple pantry items and fresh rhubarb. You can make them for a quick dessert or for a small bake sale.
introduction
This recipe makes soft bars with a rhubarb pocket and a light custard-like batter. If you like fruit bars, try a different bar recipe like chocolate chip cheesecake bars for a richer treat. The bars bake in one pan and cool to neat squares.
how to make Rhubarb Custard Bars
- Preheat the oven and prepare the pan so the bars do not stick.
- Toss the chopped rhubarb with some sugar and let it sit to draw out juice.
- Mix the batter until smooth, then fold the rhubarb into it.
- Pour the batter into the pan and bake until the center sets and the edges turn golden.
- Cool fully before cutting to keep clean edges.
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. Cut into squares once they are cool, and 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. 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.
how to serve Rhubarb Custard Bars
Cut the cooled bars into squares. Serve plain or dust them with powdered sugar. For a sweeter option, add a scoop of vanilla ice cream or a spoon of whipped cream. The tart rhubarb pairs well with cold cream or yogurt.
how to store Rhubarb Custard Bars
Keep bars in an airtight container at room temperature for up to 2 days. For longer storage, put them in the fridge for up to 5 days. To freeze, wrap cut bars and place them in a freezer bag for up to 2 months. Thaw in the fridge before serving.
tips to make Rhubarb Custard Bars
- Chop the rhubarb into small, even pieces so it bakes evenly.
- Let the rhubarb sit with sugar to reduce excess liquid.
- Do not overmix the batter; mix until just smooth.
- Cool the bars fully before cutting for clean squares.
- Use fresh rhubarb for the best tart flavor; frozen can work but may add more moisture.
variation (if any)
- Add a teaspoon of lemon zest to the batter for extra brightness.
- Stir in a handful of chopped strawberries with the rhubarb for a classic strawberry-rhubarb mix.
- Sprinkle oats on top before baking for a crumbly finish.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before using to avoid a soggy batter.
Q: Can I make these in a larger pan?
A: Yes. If you use a larger pan, the bars will be thinner and bake faster. Check them a few minutes earlier.
Q: Can I reduce the sugar?
A: You can cut the sugar a little if you prefer less sweet, but rhubarb is tart and needs some sugar to balance the flavor.
Q: Do I need to line the pan with parchment?
A: Lining with parchment makes it easier to lift the bars out and cut them neatly, but greasing works too.
Q: How do I know when they are done?
A: The center should set and not jiggle much. Edges should be golden. A toothpick in the center will come out mostly clean.
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 are tart, sweet, and easy to make, using simple pantry items and fresh rhubarb.
Ingredients
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- Toss the chopped rhubarb with 1/2 cup of sugar and let sit for 10 minutes.
- 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.
- Cool fully before cutting into bars and serving.
Notes
For a sweeter option, serve the bars with a scoop of vanilla ice cream or a dollop of whipped cream. Keep bars in an airtight container for up to 2 days at room temperature or refrigerate for longer storage.
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
