Description
Delight in these tangy yet creamy Rhubarb Custard Bars, a perfect balance of tart rhubarb and sweet custard baked atop a buttery crust. Ideal for a refreshing dessert or afternoon treat, these bars combine a crisp base with a rich, smooth filling that sets beautifully in the oven.
Ingredients
Scale
Crust
- 1 cup (125 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- Pinch of salt (about 1/8 teaspoon)
- 1/2 cup (115 grams) butter, melted
Filling
- 2 cups (about 250 grams) fresh rhubarb, chopped
- 3 large eggs
- 3/4 cup (150 grams) granulated sugar
- 3/4 cup (95 grams) all-purpose flour
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 grams) baking powder
- 1/4 teaspoon (1.5 grams) salt
Instructions
- Prepare the crust: In a mixing bowl, combine 1 cup of all-purpose flour, 1/4 cup granulated sugar, and a pinch of salt. Pour in the melted butter and stir until the mixture forms a crumbly dough. Press this evenly into the bottom of a greased baking dish to form the crust.
- Set aside rhubarb: Chop fresh rhubarb into small pieces, measuring about 2 cups, and set aside for the filling.
- Make custard mixture: In another bowl, whisk together the eggs, remaining 3/4 cup sugar, vanilla extract, baking powder, and 1/4 teaspoon salt until fully combined. Gradually sift in the remaining 3/4 cup flour while whisking to create a smooth custard batter without lumps.
- Incorporate rhubarb: Gently fold the chopped rhubarb into the custard mixture, ensuring the pieces are evenly distributed throughout the batter.
- Assemble and bake: Pour the rhubarb custard batter over the prepared crust in the baking dish. Place in a preheated oven at 350°F (175°C) and bake for 30 to 35 minutes, or until the custard is set and the top is golden brown.
- Cool and serve: Allow the bars to cool completely in the pan to firm up. Once cooled, cut into 12 equal squares. Serve these delicious bars warm or chilled, based on your preference.
Notes
- To prevent the crust from becoming soggy, pre-baking it for 8-10 minutes before adding the filling is recommended but not required.
- Fresh rhubarb can be tart; adjust sugar as needed for sweetness.
- Bars can be stored in an airtight container in the refrigerator for up to 3 days.
- For easier cutting, chill bars before slicing.
- Use a greased or parchment-lined baking dish to avoid sticking.
