Rhubarb Custard Bars

why make this recipe

Rhubarb Custard Bars are simple and good. They mix tart rhubarb with a smooth custard. You get a sweet and tangy treat that is easy to bake. These bars use common ingredients and a short bake time. They work well for snacks, picnics, or a simple dessert.

introduction

This recipe makes a tender crust topped with rhubarb and a soft custard. You can cut the bars into squares and share them. If you like fruit bars, try my other bars like chocolate chip cheesecake bars for a different flavor.

how to make Rhubarb Custard Bars

Follow these steps to make the bars. The crust holds the rhubarb and custard well. Bake until the filling is set and the top is light gold.

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

• 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 the bars into squares. Serve them cold or at room temperature. A small dusting of powdered sugar looks nice. You can add a spoon of whipped cream or a scoop of vanilla ice cream for a richer treat.

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 the bars for up to 2 months. Thaw in the fridge before serving.

tips to make Rhubarb Custard Bars

• Chop rhubarb into even pieces so it bakes evenly.
• Press the crust firmly into the pan for a firm base.
• Do not overbake; the center should be set but slightly jiggly while hot. It will firm as it cools.
• Use full-fat milk for a creamier custard.
• Cool fully before slicing to get clean bars.

variation (if any)

• Add a small amount (1/4 cup) of strawberries with the rhubarb for a sweeter mix.
• Swap half the milk for cream for a richer custard.
• Sprinkle a teaspoon of cinnamon or nutmeg into the custard for warm spice notes.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain extra liquid before using to avoid a runny filling.

Q: Can I use a larger pan?
A: You can use a 9×13 pan, but the bars will be thinner and the bake time will be shorter. Check at 20 minutes.

Q: How do I know when the bars are done?
A: The top should be lightly golden and the center should not be liquid. A slight jiggle is okay; it firms as it cools.

Q: Can I make the crust ahead of time?
A: Yes. You can press the crust into the pan and chill it for up to a day before adding rhubarb and custard.

Rhubarb Custard Bars

• Author: arianarecipes
• 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

Delightful Rhubarb Custard Bars featuring a tender crust topped with tart rhubarb and smooth custard, perfect for snacks or dessert.

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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). Grease a 9×9 inch baking pan.
2. Mix together flour and powdered sugar in a bowl. Cut in butter until the mixture resembles coarse crumbs. Press into the bottom of the prepared pan to form a crust.
3. Combine chopped rhubarb and granulated sugar in another bowl. Spread it over the crust.
4. Whisk together eggs, milk, vanilla extract, cornstarch, and salt in a separate mixing bowl. Pour 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.

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Notes

Chop rhubarb into even pieces for even baking. Press the crust firmly for a stable base. Use full-fat milk for a creamier custard.

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Nutrition

• Serving Size: 1 bar
• Calories: 210
• Sugar: 10g
• Sodium: 120mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 60mg