Description
These Rhubarb Custard Bars feature a buttery crust topped with tart rhubarb and a smooth vanilla custard filling. They are sweet, tangy, and perfect for spring gatherings or an easy homemade dessert.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar, divided
1/2 cup unsalted butter, cold and cut into small pieces
2 large eggs
1 cup whole milk
1 1/2 cups rhubarb, chopped into small pieces
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper.
- Combine the flour and 1/2 cup sugar in a mixing bowl.
- Cut the cold butter into the flour mixture until coarse crumbs form.
- Press the mixture evenly into the prepared baking dish.
- Bake the crust for about 15 minutes or until lightly golden, then cool slightly.
- Toss the chopped rhubarb with the remaining 1/2 cup sugar and spread evenly over the baked crust.
- Whisk together the eggs, milk, vanilla extract, and any remaining sugar until smooth and slightly frothy.
- Pour the custard mixture evenly over the rhubarb layer.
- Bake for 25 to 30 minutes until the custard is set and lightly puffed.
- Cool for about 15 minutes before slicing into bars and serving.
Notes
Add a pinch of cinnamon or nutmeg to the custard for extra warmth.
Sprinkle chopped almonds or pecans over the rhubarb for added texture.
Mix strawberries with the rhubarb for a sweeter flavor.
Almond extract can be substituted for vanilla extract.
Store in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 2 months; custard texture may soften slightly after thawing.
Serve chilled, slightly warm, with whipped cream, ice cream, tea, or coffee.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 216 kcal
- Sugar: 18 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 48 mg
