Rhubarb Custard Bars

Simple rhubarb custard bars with a crisp crust and a soft, tangy filling. They are easy to make and taste like spring.

introduction

These bars have a buttery crust and a smooth rhubarb custard on top. They bake in one pan and cut into squares for a quick dessert. If you like easy bar desserts, try our chocolate chip cheesecake bars as another simple treat.

why make this recipe

You can make this with few pantry items and fresh or frozen rhubarb. The crust is quick to mix and the filling comes together in one bowl. The bars are not too sweet and pair well with coffee or tea.

how to make Rhubarb Custard Bars

You first bake a short crust. Then mix the rhubarb custard and pour it over the hot crust. Bake again until the custard sets. Cool fully before cutting so the bars hold their shape.

Ingredients :

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

Directions :

1. Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan.
2. In a mixing bowl, combine 1 1/2 cups flour and powdered sugar.
3. Cut in the butter until mixture looks like coarse crumbs.
4. Press the mixture evenly into the bottom of the prepared pan.
5. Bake the crust for 15 minutes, until lightly golden.
6. In another bowl, combine rhubarb, granulated sugar, milk, eggs, 1/4 cup flour, vanilla, baking powder, and salt. Mix well.
7. Pour the custard filling over the baked crust.
8. Bake for 35-40 minutes, or until the custard is set and the edges are slightly golden.
9. Let the pan cool completely before cutting into bars.
10. Cut into squares or bars and serve at room temperature. Add a dusting of powdered sugar or a small dollop of whipped cream if you like.

how to serve Rhubarb Custard Bars

Serve at room temperature. Add a small spoon of whipped cream or a light dusting of powdered sugar. These bars go well with tea or a cup of coffee. They also work as a small dessert after dinner.

how to store Rhubarb Custard Bars

Let the bars cool fully. Store in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days. To freeze, wrap bars individually and freeze up to 2 months. Thaw in the fridge before serving.

tips to make Rhubarb Custard Bars

• Chop rhubarb into even pieces so it cooks evenly.
• Press the crust firmly so it stays together when cut.
• Let the bars cool fully before cutting to avoid messy slices.
• Use cold eggs and room-temperature milk for a smooth custard.
• If rhubarb is very tart, add a little more sugar to the filling to taste.

variation (if any)

• Add 1/2 cup chopped strawberries with the rhubarb for a strawberry-rhubarb twist.
• Stir in a pinch of cinnamon or nutmeg to the custard for warm spice notes.
• Use a mix of half white sugar and half brown sugar for a deeper flavor.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before mixing with the filling.

Q: Will the filling be runny if it looks soft after baking?
A: It firms as it cools. If it still seems loose after cooling, bake 5-10 more minutes and check again.

Q: Can I make this in a larger pan?
A: Yes. Use a larger pan and watch the bake time. A 9×13 pan will need less depth, so the custard may bake faster.

Q: Can I reduce the sugar?
A: You can reduce sugar a little, but rhubarb is tart. Taste and adjust before baking.

Q: How do I reheat a bar?
A: Warm gently in a low oven (300°F / 150°C) for 5-8 minutes or microwave for 15-20 seconds.

Rhubarb Custard Bars

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 70 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Simple rhubarb custard bars with a crisp crust and a soft, tangy filling, perfectly paired with coffee or tea.

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

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan.
2. Combine 1 1/2 cups flour and powdered sugar in a mixing bowl.
3. Cut in the butter until mixture looks like coarse crumbs.
4. Press the mixture evenly into the bottom of the prepared pan.
5. Bake the crust for 15 minutes, until lightly golden.
6. Combine rhubarb, granulated sugar, milk, eggs, 1/4 cup flour, vanilla, baking powder, and salt in another bowl. Mix well.
7. Pour the custard filling over the baked crust.
8. Bake for 35-40 minutes, or until the custard is set and the edges are slightly golden.
9. Let the pan cool completely before cutting into bars.
10. Cut into squares or bars and serve at room temperature. Add a dusting of powdered sugar or a small dollop of whipped cream if you like.

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Notes

Chop rhubarb into even pieces for even cooking. Use cold eggs and room-temperature milk for a smooth custard.

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Nutrition

• Serving Size: 1 bar
• Calories: 250
• Sugar: 18g
• Sodium: 150mg
• Fat: 11g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg