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Cozy Rhubarb Custard Bars

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Tender bars with a buttery crust, tart rhubarb, and silky custard, perfect for spring gatherings and comforting desserts.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ⅓ cup granulated sugar (65g)
  • ½ cup unsalted butter, cold and cubed (115g)
  • ¼ teaspoon salt
  • 3 cups fresh rhubarb, chopped into ½-inch pieces (about 375g)
  • ¾ cup granulated sugar (150g), divided
  • 3 large eggs, room temperature
  • 1 cup whole milk (240ml)
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour (30g)
  • Pinch of salt
  • Powdered sugar, for dusting (optional)
  • Whipped cream or vanilla ice cream, for serving (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan lightly or line it with parchment paper.
  2. Make the crust: In a large bowl, combine 1 ½ cups flour, ⅓ cup sugar, and ¼ teaspoon salt. Add the cold, cubed butter and work it into the dry ingredients until the mixture resembles coarse crumbs.
  3. Press about two-thirds of the crust mixture evenly into the bottom of the prepared pan. Optionally chill for 10 minutes before pressing.
  4. Prepare the rhubarb filling: Toss chopped rhubarb with ½ cup sugar and let sit for 10 minutes to draw out juice.
  5. Make the custard: In a separate bowl, whisk eggs and remaining ¼ cup sugar until pale and thickened. Add milk, vanilla extract, ¼ cup flour, and a pinch of salt. Whisk until smooth, straining if needed.
  6. Assemble the bars: Spread rhubarb evenly over the crust. Pour custard gently over rhubarb. Sprinkle remaining crust crumbs on top.
  7. Bake for 40-45 minutes until custard is set and top is golden brown. The center should be firm but slightly wobbly.
  8. Cool completely on a wire rack for at least 1 hour before cutting.
  9. Serve dusted with powdered sugar and optionally topped with whipped cream or vanilla ice cream.

Notes

Chilling the crust mixture before pressing helps it hold together better but is optional. Use room-temperature eggs for a silky custard. Avoid overbaking to prevent dry custard; the center should jiggle slightly when done. Frozen rhubarb can be used if thawed and drained well. For gluten-free, substitute flours as noted. Vegan adaptations include flax eggs, coconut milk, and vegan butter.

Nutrition

Keywords: rhubarb custard bars, spring dessert, easy dessert bars, rhubarb recipe, custard bars, homemade dessert, buttery crust, tangy dessert

Find it online: https://coracooks.com/cozy-rhubarb-custard-bars-recipe-easy-homemade-dessert-bars-for-spring/