why make this recipe
Rhubarb Custard Bars are simple and bright. They mix tart rhubarb with a soft custard on a buttery crust. You can make them with few ingredients and little fuss. They work well for a spring or summer dessert or a small treat with tea.
introduction
These bars are easy to make and taste fresh. The crust is crumbly and the custard is smooth with bits of rhubarb. If you like creamy bars, you may also enjoy chocolate chip cheesecake bars.
how to make Rhubarb Custard Bars
Make the crust first, bake it, then pour the custard and rhubarb on top and bake again. Let the bars cool fully before cutting so the custard sets. Serve plain, with powdered sugar, or with ice cream.
Ingredients :
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (for filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour (for filling)
- 2 cups diced rhubarb
- 1/4 teaspoon almond extract
Directions :
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan.
- In a mixing bowl, combine 1 cup flour, 1/2 cup butter, 1/4 cup sugar, and salt. Mix until crumbly.
- Press the mixture into the bottom of the prepared pan to form the crust.
- Bake the crust in the preheated oven for about 15 minutes or until lightly golden.
- In another bowl, whisk together 1/2 cup sugar, eggs, vanilla extract, and 1 tablespoon of flour until smooth.
- Fold in the diced rhubarb and almond extract.
- Pour the custard mixture over the baked crust.
- Bake for an additional 25 minutes or until the custard is set.
- Allow to cool before slicing into bars.
- Cut the cooled bars into squares. Serve plain or dust lightly with powdered sugar.
- A scoop of vanilla ice cream or a spoon of whipped cream pairs well.
- Serve at room temperature or slightly chilled.
- Keep bars in an airtight container in the fridge. They stay good for 3 to 4 days. You can also freeze them in a sealed container for up to 2 months. Thaw in the fridge before serving.
how to serve Rhubarb Custard Bars
Serve the bars at room temperature or slightly chilled. Dust with powdered sugar for a simple look. Add a scoop of vanilla ice cream or a small spoon of whipped cream for a richer dessert.
how to store Rhubarb Custard Bars
Put the cooled bars in an airtight container. Keep them in the fridge for 3 to 4 days. To freeze, wrap or place in a sealed container and store up to 2 months. Thaw in the fridge before serving.
tips to make Rhubarb Custard Bars
- Cut rhubarb into small, even pieces so it cooks well in the custard.
- Press the crust firmly and evenly for a stable base.
- Let the bars cool fully; warm bars may be too soft to cut neatly.
- Use room temperature eggs for a smoother custard mix.
- If rhubarb is very tart, add a little extra sugar to the filling to balance flavors.
variation (if any)
- Add a handful of chopped strawberries with the rhubarb for a strawberry-rhubarb version.
- Swap almond extract for lemon zest for a brighter flavor.
- Sprinkle oats or chopped nuts on the crust for extra texture.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain frozen rhubarb before adding so the custard does not get too watery.
Q: Can I make these bars ahead?
A: Yes. You can bake them a day before and store them in the fridge. Reheat briefly or serve cold.
Q: How do I know when the custard is set?
A: The center should not be liquid. It will be slightly jiggly but mostly firm. It firms more as it cools.
Q: Can I use less sugar in the filling?
A: You can reduce sugar a little, but too little may make the custard too tart if your rhubarb is sharp.
Q: Can I use margarine instead of butter?
A: Butter gives better flavor and texture, but margarine can work in a pinch. Cooking results may change slightly.
Rhubarb Custard Bars
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Bright and simple Rhubarb Custard Bars featuring tart rhubarb and smooth custard on a buttery crust.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (for filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour (for filling)
- 2 cups diced rhubarb
- 1/4 teaspoon almond extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan.
- Combine 1 cup flour, 1/2 cup butter, 1/4 cup sugar, and salt in a mixing bowl. Mix until crumbly.
- Press the mixture into the bottom of the prepared pan to form the crust.
- Bake the crust in the preheated oven for about 15 minutes or until lightly golden.
- Whisk together 1/2 cup sugar, eggs, vanilla extract, and 1 tablespoon of flour until smooth in another bowl.
- Fold in the diced rhubarb and almond extract.
- Pour the custard mixture over the baked crust.
- Bake for an additional 25 minutes or until the custard is set.
- Allow to cool before slicing into bars.
- Serve plain or dust lightly with powdered sugar.
Notes
For best results, keep bars in an airtight container in the fridge. They can be frozen for up to 2 months. Serve with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
