Rhubarb Custard Bars
A delightful dessert combining the tartness of rhubarb with a creamy custard filling, all in a buttery crust. Perfect for spring and summer gatherings.
Servings: 12 bars
Calories: 150kcal
Ingredients
For the crust
- 2 tablespoons sugar
- 1/2 cup cold butter, cut into cubes Use cold for a flakier crust.
- 1 cup all-purpose flour Plus an extra 1/4 cup for the custard filling.
For the custard filling
- 1 cup chopped rhubarb Freshly chopped for optimal flavor.
- 2 large eggs Bringing richness to the custard.
- 1 cup sugar Smoothes out the tartness.
- 1/4 teaspoon salt Enhancing sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, cold butter, and 2 tablespoons of sugar. Mix until the mixture resembles coarse crumbs.
- Press the crumbly mixture into a greased 8x8-inch baking pan, ensuring it's evenly spread across the bottom.
- Bake the crust for 12-15 minutes or until lightly golden.
Custard Filling
- In another bowl, beat together the eggs, 1 cup of sugar, the additional 1/4 cup of flour, and salt until smooth and fluffy.
- Gently fold in the chopped rhubarb.
Baking
- Once the crust is ready, pour the rhubarb filling over it.
- Bake everything together for 35-40 minutes, or until the custard is set and a toothpick inserted comes out clean.
- Let the bars cool completely before slicing into squares and dusting them with powdered sugar.
Notes
For best results, ensure butter is cold when mixing for the crust. Consider using fresh rhubarb and feel free to substitute strawberries for half of the rhubarb for added sweetness. A dash of vanilla extract can enhance the custard flavor.