A tart and creamy treat that is quick to bake and easy to share.
introduction
Rhubarb Custard Bars pair tangy rhubarb with a smooth custard on a buttery crust. They bake in one pan and cut into handheld bars. If you like easy fruit bars, try chocolate chip cheesecake bars for another simple dessert.
why make this recipe
This recipe is quick and uses few ingredients. It makes a dessert that is not too sweet. You can serve it warm or cool. It works for family meals, potlucks, or a simple snack.
how to make Rhubarb Custard Bars
Follow the steps below to bake these bars in a 9×9 inch pan.
Ingredients :
1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, 1/2 cup unsalted butter, softened, 2 cups rhubarb, chopped, 1/2 cup granulated sugar, 3 large eggs, 1/4 cup all-purpose flour, 1 cup milk, 1 teaspoon vanilla extract, 1/4 teaspoon salt
Directions :
Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking dish. In a bowl, mix 1 1/2 cups flour and powdered sugar. Cut in butter until crumbly. Press the mixture into the bottom of the prepared baking dish. Bake for 15 minutes or until lightly golden. Meanwhile, in a separate bowl, combine rhubarb and granulated sugar. Let it sit for about 10 minutes. In another bowl, whisk eggs, 1/4 cup flour, milk, vanilla extract, and salt until smooth. Spread the rhubarb mixture evenly over the crust, then pour the egg mixture on top. Bake for an additional 30-35 minutes, until the custard is set and the top is golden. Allow to cool before cutting into bars. Serve and enjoy!
how to serve Rhubarb Custard Bars
Cut the bars into squares when cool. Serve at room temperature or chilled. Add a dusting of powdered sugar or a dollop of whipped cream if you like. These bars pair well with coffee or tea.
how to store Rhubarb Custard Bars
Cool the bars 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 small, even pieces so it cooks through.
- Let rhubarb sit with sugar to draw out some juice; it keeps the custard from getting too wet.
- Do not overbake the custard. It should be set but still slightly jiggly in the center. It will firm as it cools.
- Press the crust firmly into the pan for an even base.
variation (if any)
- Add a sprinkle of cinnamon or nutmeg to the custard for warm spice.
- Mix in a handful of chopped strawberries with the rhubarb for a sweeter flavor.
- Replace half the milk with cream for a richer custard.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before mixing with sugar.
Q: Can I make this in a larger pan?
A: You can, but baking time will change. Use a 9×13 pan and check for doneness earlier.
Q: How do I know the custard is done?
A: The top should be golden and the center should not be liquid. It may still wobble a little.
Q: Can I use a different sweetener?
A: You can try honey or maple syrup, but reduce the liquid elsewhere slightly and taste the filling.
Rhubarb Custard Bars
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A tart and creamy treat that is quick to bake and easy to share.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 2 cups rhubarb, chopped
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking dish.
- Mix 1 1/2 cups flour and powdered sugar in a bowl. Cut in butter until crumbly.
- Press the mixture into the bottom of the prepared baking dish.
- Bake for 15 minutes or until lightly golden.
- Combine rhubarb and granulated sugar in a separate bowl. Let it sit for about 10 minutes.
- Whisk eggs, 1/4 cup flour, milk, vanilla extract, and salt until smooth in another bowl.
- Spread the rhubarb mixture evenly over the crust, then pour the egg mixture on top.
- Bake for an additional 30-35 minutes, until the custard is set and the top is golden.
- Allow to cool before cutting into bars. Serve and enjoy!
Notes
These bars are delightful served at room temperature or chilled, and pair well with coffee or tea.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
