Rhubarb Custard Bars
Delicious dessert bars combining the tartness of rhubarb with a creamy custard filling, all atop a crispy crust.
Servings: 9 bars
Calories: 200kcal
Ingredients
For the crust
- 1 cup all-purpose flour Provides a satisfying, crisp texture.
- 1/2 cup cold butter, cubed Adds richness and flakiness.
- 2 tbsp sugar Balances the crust's richness.
For the filling
- 2 large eggs Provides structure and color to the filling.
- 1 cup sugar Sweetens the tart rhubarb.
- 1/4 cup all-purpose flour Helps thicken the filling.
- 1/4 tsp 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 1 cup of all-purpose flour, 1/2 cup of cold, cubed butter, and 2 tablespoons of sugar. Mix until resembling coarse crumbs to form the crust.
- Press the crumbly mixture into a greased 8x8-inch pan and bake for 12–15 minutes or until lightly golden.
Filling
- Whisk together 2 large eggs, 1 cup of sugar, 1/4 cup of all-purpose flour, and 1/4 teaspoon of salt until smooth.
- Fold in the 2 cups of chopped rhubarb.
- Pour the rhubarb filling over the hot baked crust, spreading evenly.
- Bake for 35–40 minutes, or until the filling is set and a toothpick comes out clean.
Serving
- Allow the bars to cool completely in the pan before slicing into squares or bars. Dust with powdered sugar if desired.
Notes
For best results, use fresh rhubarb. These bars can be made ahead and stored. For variations, consider adding vanilla extract or using different fruits.