Description
Rhubarb Custard Bars are a delightful summer treat featuring a buttery crust and a sweet, tangy rhubarb custard filling.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups rhubarb, chopped (fresh or frozen)
- 1 cup granulated sugar (for filling)
- 3 large eggs
- 1 teaspoon vanilla extract (for filling)
- ¼ cup all-purpose flour (for filling)
- ½ teaspoon baking powder
- ¼ teaspoon salt (for filling)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
- In a mixing bowl, combine 1 ½ cups flour, ½ cup sugar, softened butter, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Mix until crumbly and well combined. Press the mixture evenly into the bottom of the prepared baking pan to form the crust.
- In another bowl, combine the chopped rhubarb with 1 cup sugar, eggs, 1 teaspoon vanilla extract, ¼ cup flour, baking powder, and ¼ teaspoon salt. Whisk until smooth and well blended.
- Pour the rhubarb custard filling over the crust in the baking pan. Bake for 35-40 minutes, or until the filling is set and the top is lightly golden.
- Allow the bars to cool in the pan for at least 30 minutes before cutting into squares. For best results, chill in the refrigerator for an hour before serving.
Notes
- For added flavor, consider mixing in a teaspoon of cinnamon or nutmeg into the filling.
- Substitute the rhubarb with fresh strawberries or blueberries for a different fruity twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 16g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg