Delicious Rhubarb Custard Bars Recipe You’ll Love to Bake
This Rhubarb Custard Bars recipe features vibrant rhubarb and creamy custard for a delightful dessert.
Equipment
- - Mixing bowl
- - Baking dish
- - Parchment paper
Ingredients
For the Crust
- ½ cup Butter, softened A key ingredient for a rich, flaky base.
- ¼ cup Sugar It adds a touch of sweetness to the buttery crust.
- 1 ¼ cup All-Purpose Flour Use this to achieve that crumbly texture.
- ¼ teaspoon Salt Just a pinch to enhance the flavors.
For the Custard
- ¾ cup Sugar Balances the tartness of rhubarb.
- 1 large Egg Helps bind the custard filling.
- 2 large Egg Yolks Adds richness to the custard.
- ¼ cup All-Purpose Flour Thickens the custard for a creamy texture.
- ¼ teaspoon Salt Rounds out the sweetness.
- 3 cups Rhubarb, chopped Fresh or frozen, this is the star ingredient.
Instructions
How to Make Rhubarb Custard Bars
- Preheat your oven to 350ºF (180ºC) and prepare an 8 or 9-inch square baking dish by lining it with parchment paper.
- Beat together the softened butter and ¼ cup sugar until light and fluffy, about 1 to 2 minutes.
- Combine 1 ¼ cups of all-purpose flour and ¼ teaspoon salt with the butter mixture, mixing until crumbly.
- Spread the dough crumbs evenly into the prepared baking dish, pressing firmly into an even layer.
- Bake the crust for 24 to 26 minutes or until the edges turn slightly golden, then cool on a wire rack.
- In the same bowl, combine ¾ cup sugar, 1 egg, and 2 egg yolks, mixing until smooth and creamy.
- Add ¼ cup all-purpose flour and ¼ teaspoon salt to the egg mixture and continue mixing until no flour streaks remain.
- Fold in 3 cups of chopped rhubarb gently until well coated.
- Pour the rhubarb custard mixture over the pre-baked crust, spreading it evenly.
- Bake for 42 to 45 minutes, or until the custard is set and firm to the touch, then cool completely before slicing.
Notes
Optional: Serve with a dusting of powdered sugar for an elegant touch.