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Rhubarb Custard Bars Recipe

Delicious Rhubarb Custard Bars Recipe for Spring Bliss

This Rhubarb Custard Bars Recipe combines a buttery crust with a smooth, tangy filling, making it a perfect springtime dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-Purpose Flour Can be replaced with a gluten-free blend
  • 1/2 cup Unsalted Butter Softened
  • 1/4 cup Granulated Sugar Adjust to taste
  • 1/4 teaspoon Salt
For the Custard Filling
  • 2 cups Rhubarb Chopped, use bright pink stalks
  • 3 large Eggs Can substitute with a flaxseed meal egg for vegan
  • 1/2 cup Milk Can use non-dairy alternatives
  • 1/2 cup Cream Can use non-dairy alternatives
  • 1 teaspoon Vanilla Extract Use pure vanilla for best flavor
  • 1/2 cup Granulated Sugar Adjust to taste
  • 1/4 teaspoon Salt

Equipment

  • Mixing Bowl
  • Baking pan
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your ingredients.
  2. Combine softened butter and granulated sugar in a mixing bowl, blend until creamy. Gradually add flour and salt, mixing until a dough forms.
  3. Press the dough evenly into a lined baking pan. Bake for 15-20 minutes until lightly golden. Let cool.
  4. In a bowl, whisk together eggs, milk, cream, granulated sugar, and vanilla extract. Fold in the rhubarb.
  5. Pour the custard mixture over the cooled crust. Bake for 25-30 minutes until set with a slight jiggle.
  6. Cool completely at room temperature. Refrigerate for at least 2 hours before slicing.
  7. When ready to serve, slice into squares and serve chilled or at room temperature.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 90mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Allow the bars to cool completely before slicing for best results. Adjust sugar levels based on the tartness of the rhubarb.

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