Rhubarb Custard Bars
A delightful dessert combining the tartness of rhubarb with creamy custard in a buttery crust, perfect for any occasion.
Servings: 16 bars
Calories: 180kcal
Ingredients
For the crust
- 1 cup all-purpose flour The foundation of our buttery crust.
- 1/2 cup cold butter, cubed Ensures the crust remains flaky and rich.
- 2 tablespoons sugar Adds a hint of sweetness to the crust.
For the filling
- 2 large eggs Vital for the custard texture.
- 1 cup sugar Adds sweetness to the filling.
- 1/4 cup all-purpose flour Thickens the custard.
- 1/4 teaspoon salt Enhances the flavors.
- 2 cups chopped rhubarb The star ingredient providing tartness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, cold cubed butter, and sugar. Mix until the mixture resembles coarse crumbs.
- Press the mixture firmly into a greased 8×8-inch pan to form an even layer for the crust.
- Bake the crust for 12–15 minutes, or until lightly golden brown.
- In another bowl, whisk together the eggs, 1 cup of sugar, 1/4 cup of flour, and salt until well combined.
- Gently fold the chopped rhubarb into the egg mixture.
- Once the crust is baked, pour the rhubarb filling over the hot crust.
- Return the filled pan to the oven and bake for 35–40 minutes, or until the filling is set.
- Let the bars cool completely in the pan before slicing into squares.
- Sprinkle with powdered sugar if desired.
Notes
Chill the butter for a flaky crust. Use frozen rhubarb by thawing and draining excess liquid. Experiment with fruit substitutes like strawberries or raspberries. Ensure the crust is fully baked to avoid soggy bars.