Rhubarb Custard Bars
Delightful Rhubarb Custard Bars combine tangy rhubarb and creamy custard on a buttery crust, making them a perfect dessert for any occasion.
Ingredients
For the crust
- 2 cups flour All-purpose flour or gluten-free blend
- 1 cup butter Softened
- ½ cup powdered sugar
For the filling
- 4 cups diced rhubarb Fresh rhubarb
- 4 eggs
- 1.5 cups sugar
- ½ cup heavy cream Can substitute with almond milk or oat cream
- ¼ cup flour
Instructions
Preparation
- Gather all the ingredients for the Rhubarb Custard Bars and preheat your oven to 350°F (175°C).
- In a mixing bowl, combine 2 cups of flour, 1 cup of softened butter, and 1/2 cup of powdered sugar. Mix until crumbly.
- Press the mixture firmly into the bottom of a greased baking dish and bake for about 15 minutes until lightly golden.
Making the filling
- While the crust is baking, prepare the filling by dicing 4 cups of fresh rhubarb.
- In another bowl, mix the diced rhubarb, 1.5 cups of sugar, 4 eggs, 1/2 cup of heavy cream, and 1/4 cup of flour until well combined.
Baking the bars
- Once the crust is done baking, remove it from the oven and allow it to cool slightly.
- Pour the rhubarb custard filling over the pre-baked crust and spread it evenly.
- Return the dish to the oven and bake for an additional 30-35 minutes until the custard is set and slightly golden.
- Allow the bars to cool completely before cutting into squares or rectangles.
Serving
- For serving, you can dust the top with powdered sugar or enjoy with whipped cream or vanilla ice cream.
Notes
Store the bars in an airtight container in the refrigerator for up to a week or freeze for up to three months. Allow them to thaw in the refrigerator overnight before serving.