Rhubarb Custard Bars

why make this recipe

Rhubarb Custard Bars are simple and bright. They mix tart rhubarb with a smooth custard and a soft crust. This recipe is good for family desserts, potlucks, and snacks. It uses common ingredients and bakes in one pan.

introduction

These bars taste fresh and homey. The tart rhubarb and sweet custard balance well. If you enjoy simple bar recipes, try the chocolate chip cheesecake bars for another easy treat.

how to make Rhubarb Custard Bars

1. Preheat your oven and grease the pan.
2. Make the crust by creaming the butter and sugar, then mix in flour and salt. Press this dough into the pan.
3. Mix the filling: chop rhubarb and stir with sugar, flour, eggs, vanilla, and almond.
4. Pour the filling over the crust and spread it evenly.
5. Bake until the filling is set and the top is golden.
6. Let the bars cool fully before cutting so they hold their shape.

Ingredients :

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 cups rhubarb, chopped
• 1 cup granulated sugar (for filling)
• 1/4 cup all-purpose flour (for filling)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Directions :

Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan. In a mixing bowl, cream the butter and sugar together until light and fluffy. Mix in the flour and salt to form a dough. Press the dough into the bottom of the prepared pan to form the crust. In another bowl, combine the rhubarb, sugar, flour, eggs, vanilla extract, and almond extract. Mix well. Pour the rhubarb mixture over the crust. Bake for 40-45 minutes, or until the filling is set and the top is golden. Allow to cool before cutting into bars.

how to serve Rhubarb Custard Bars

• Cut into squares after the bars cool.
• Serve plain or dust with powdered sugar.
• Add a scoop of vanilla ice cream or a dollop of whipped cream for a richer dessert.
• Serve at room temperature or slightly chilled.

how to store Rhubarb Custard Bars

• Let the bars cool completely.
• Store in an airtight container in the fridge for up to 4 days.
• You can freeze cut bars for up to 2 months. Wrap each bar in plastic and place in a freezer bag. 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 into the pan for a stable base.
• Check doneness by gently shaking the pan; the center should be set, not liquid.
• Use room temperature eggs for a smoother filling.
• If rhubarb is very tart, add a little more sugar to the filling to taste.

variation (if any)

• Swap almond extract for lemon zest for a brighter flavor.
• Add 1/2 cup chopped strawberries with the rhubarb for a strawberry-rhubarb twist.
• Sprinkle a handful of chopped nuts on top before baking for crunch.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain frozen rhubarb before using so the filling is not too watery.

Q: How do I know the bars are done?
A: The top should be golden and the center should be set. A toothpick in the center may come out with a few moist crumbs but not raw batter.

Q: Can I make this in a smaller pan?
A: Yes, but the baking time may change. Use a smaller pan for thicker bars and bake longer, or a larger pan for thinner bars and bake less.

Q: Can I skip the almond extract?
A: Yes. You can leave it out or replace it with more vanilla or a little lemon zest.

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

Simple and delicious Rhubarb Custard Bars with a smooth custard and soft crust, perfect for family desserts and potlucks.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 cups rhubarb, chopped
• 1 cup granulated sugar (for filling)
• 1/4 cup all-purpose flour (for filling)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Cream the butter and sugar together in a mixing bowl until light and fluffy.
3. Mix in the flour and salt to form a dough.
4. Press the dough into the bottom of the prepared pan to form the crust.
5. Combine the rhubarb, sugar, flour, eggs, vanilla extract, and almond extract in another bowl.
6. Pour the rhubarb mixture over the crust and spread it evenly.
7. Bake for 40-45 minutes, or until the filling is set and the top is golden.
8. Allow to cool completely before cutting into bars.

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Notes

For added flavor, serve with powdered sugar or ice cream. 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: 20g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 50mg