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Rhubarb Custard Bars

Rhubarb Custard Bars: A Creamy Spring Treat to Share

These Rhubarb Custard Bars feature a creamy custard layer complemented by the tangy zing of rhubarb, making them an irresistible spring dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Flour Can substitute with a gluten-free blend
  • 1/2 cup Sugar Adjust if using sweeter fruits
  • 1/4 teaspoon Salt Essential for flavor balance
  • 1/2 cup Butter Must be cold for best results
For the Custard
  • 3 large Eggs Binds the custard
  • 1 cup Milk or Cream Whole milk or cream preferred
  • 1 teaspoon Vanilla Extract Use pure for best results
  • 2 cups Chopped Rhubarb Chop into small, even pieces

Equipment

  • Mixing Bowl
  • Baking pan
  • whisk
  • pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
  2. In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter until it resembles coarse crumbs. Press into the bottom of the prepared pan and bake for 12-15 minutes.
  3. While the crust is baking, whisk together eggs, sugar, milk or cream, vanilla extract, flour, and salt until smooth. Fold in chopped rhubarb.
  4. Pour the custard mixture over the warm crust and bake for 35-45 minutes until set with a slight jiggle.
  5. Allow to cool at room temperature for about 30 minutes, then refrigerate until chilled.
  6. Lift the bars out using the parchment paper, slice into squares, and serve.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Chill before cutting for clean slices and consider adding flavors like orange zest or strawberries for a twist.

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