Rhubarb Custard Bars
A delightful treat combining tangy rhubarb with a creamy custard filling in a buttery, crumbly crust. Perfect for dessert gatherings or an afternoon snack.
Servings: 16 bars
Calories: 180kcal
Ingredients
Crust Ingredients
- 1 cup all-purpose flour The foundation of the crust, providing a tender, flaky base.
- 1/2 cup cold butter, cubed Adds a rich, buttery flavor.
- 2 tbsp sugar Balances the tartness of the rhubarb.
Filling Ingredients
- 2 large eggs Essential for the custard.
- 1 cup sugar Sweetens the custard.
- 1/4 cup all-purpose flour Thickens the custard.
- 1/4 tsp salt Enhances the overall flavor.
- 2 cups chopped rhubarb The star ingredient for tartness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) while preparing the crust.
- In a mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup cubed cold butter, and 2 tablespoons of sugar. Mix until it resembles coarse crumbs.
- Press the crumbly mixture into the bottom of a greased 8×8-inch baking pan.
- Bake the crust for 12–15 minutes, or until lightly golden. Let it cool slightly.
Filling Preparation
- In another bowl, whisk together 2 large eggs, 1 cup of sugar, 1/4 cup of flour, and 1/4 teaspoon of salt until smooth.
- Gently fold in 2 cups of chopped rhubarb until evenly coated.
Baking
- Pour the rhubarb custard filling over the hot crust in the baking pan.
- Return the pan to the oven and bake for an additional 35–40 minutes, or until the filling is set and no longer jiggles.
- Allow the bars to cool completely in the pan before slicing into squares.
- Optional: Dust with powdered sugar before serving.
Notes
For best flavor, use fresh rhubarb. Store bars in an airtight container at room temperature for up to three days or in the fridge for a week. Adding lemon or orange zest to the custard can enhance flavor.