Description
Rhubarb Custard Bars are a perfect spring dessert, balancing sweet and tart flavors in creamy bars that are a hit at any gathering.
Ingredients
Crust Ingredients
- 1 cup All purpose flour
- 1/2 cup Granulated sugar
- 1/4 teaspoon Salt (A pinch for the crust)
- 1/2 cup Butter (Melted or softened)
Custard Filling Ingredients
- 3 large Eggs
- 1 cup Milk or cream (Cream is richer)
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons All purpose flour
- 2 cups Chopped rhubarb (Fresh or thawed from frozen)
- 1/4 teaspoon Salt (A pinch for custard)
- 1/8 teaspoon Cinnamon or nutmeg (Optional for warmth)
Instructions
Preparation
- Preheat your oven to 350°F. Line a 9×13 inch pan with parchment paper or grease it generously.
- In a bowl, mix together flour, sugar, salt, and melted butter until it resembles damp crumbs. Press this mixture evenly into the bottom of the prepared pan.
- Bake the crust for about 12 to 15 minutes, until set and lightly golden around the edges.
Making the Custard
- In another bowl, whisk together eggs, sugar, milk or cream, vanilla, flour, and salt until smooth.
- Fold in the chopped rhubarb carefully to avoid crushing the pieces.
Baking and Cooling
- Pour the custard filling over the warm crust and return to the oven.
- Bake for 35 to 45 minutes, or until the center is just set and does not jiggle when shaken.
- Let cool at room temperature, then refrigerate for a few hours before slicing.
Notes
Chill the bars before slicing for cleaner cuts. Use even pieces of rhubarb to ensure they cook uniformly. Too much rhubarb can make the filling watery.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Brunch, Dessert
- Cuisine: American, Spring