If you’re searching for a dessert that perfectly balances tangy and sweet, look no further than these Rhubarb Custard Bars. With a buttery, crumbly crust, a luscious custard filling, and bursts of bright, tart rhubarb, this treat offers a delightful combination of textures and flavors in every bite. Whether you’re serving them at a family gathering, a potluck, or simply craving something special for dessert, these bars are as eye-catching as they are delicious. Easy to make and irresistibly satisfying, they’re sure to become a favorite in your recipe collection.
Why You’ll Love This Recipe
Beautiful Presentation: Bright pink rhubarb adds a pop of color that’s as lovely as the taste.
Perfect Balance: Tangy rhubarb and creamy custard create a harmonious flavor contrast.
Buttery Crust: A crisp, golden base adds texture and richness.
Make-Ahead Friendly: Ideal for prepping in advance and enjoying later.
Crowd-Pleaser: Great for parties, potlucks, or casual dessert moments.
Simple Ingredients: Uses common pantry staples with a special twist from fresh rhubarb.
Ingredients for Rhubarb Custard Bars
Tangy rhubarb meets silky custard in a dessert that’s pure bliss in every bite. Here’s what you’ll need:
Diced rhubarb: This tart vegetable is the star of the show, providing that signature tangy flavor.
Granulated sugar: Sweetens the filling and balances the tartness of the rhubarb.
All-purpose flour: Used in both the crust and filling, it helps bind everything together.
Salt: Just a pinch enhances the flavors and balances the sweetness.
Vanilla extract: Adds a warm, aromatic note that complements the rhubarb beautifully.
Large eggs: These provide structure and richness to the custard filling.
Milk: Contributes creaminess to the filling, making it smooth and luscious.
Unsalted butter: Used in both the crust and filling, it adds richness and flavor.
For the crust, you’ll also need:
Cold unsalted butter: Cubed and mixed into the crust for a flaky texture.
Granulated sugar: A little extra for the crust to give it a sweet touch.
Feel free to get creative! You can add a teaspoon of cinnamon to the filling for a warm spice kick or substitute half of the rhubarb with strawberries for a mixed berry twist. Exact measurements are at the bottom of the article for your convenience.
How to Make Rhubarb Custard Bars
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This ensures that your Rhubarb Custard Bars bake evenly. While the oven warms up, grab a 9×13-inch baking dish and grease it well. A little butter or cooking spray will do the trick, preventing those delicious bars from sticking.
Step 2: Make the Crust
In a medium bowl, combine 1 cup of all-purpose flour, 1/4 cup of granulated sugar, and 1/2 teaspoon of salt. This mixture will form the base of your bars. Next, add the cold, cubed unsalted butter. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. It’s okay if some larger pieces remain; they’ll create a flaky texture. Once combined, press this mixture evenly into the bottom of your prepared baking dish. This crust is the perfect foundation for the sweet and tangy filling to come!
Step 3: Bake the Crust
Now, pop the crust into your preheated oven and bake for about 15 minutes. You want it to turn a lovely, light golden brown. This step is crucial as it sets the crust, giving it a nice texture that will hold up against the custard filling.
Step 4: Prepare the Filling
While the crust is baking, it’s time to prepare the filling. In a large bowl, combine the diced rhubarb, 1 cup of granulated sugar, 1/4 cup of flour, and a pinch of salt. The sugar will draw out the rhubarb’s natural juices, creating a deliciously tangy mixture. Stir everything together until the rhubarb is well coated. This filling is where the magic happens, bringing that signature sweet and tart flavor to your bars!
Step 5: Mix the Egg Mixture
In another bowl, whisk together 3 large eggs, 1 cup of milk, and 1/2 teaspoon of vanilla extract. This egg mixture adds richness and creaminess to the filling. Gradually pour this mixture into the rhubarb mixture, stirring gently until everything is well combined. The eggs will help set the filling as it bakes, creating that custard-like texture we all love. Make sure there are no lumps; a smooth filling is key!
Step 6: Bake the Bars
Once your crust is ready, pour the rhubarb filling over it. Spread it evenly to ensure every bite is packed with flavor. Return the dish to the oven and bake for an additional 30-35 minutes. You’ll know it’s done when the filling is set and the top is lightly browned. The aroma will be irresistible!
Step 7: Cool and Serve
After baking, allow the bars to cool completely in the pan. This step is important; it helps the filling firm up. Once cooled, cut them into squares or rectangles. You can serve them chilled or at room temperature, making them a versatile dessert for any occasion!
Tips for Success
Use fresh rhubarb for the best flavor; frozen can work, but may alter texture.
Don’t skip the cooling step; it’s crucial for the filling to set properly.
For a cleaner cut, use a sharp knife and wipe it between slices.
Store leftovers in the fridge for up to three days for optimal freshness.
Experiment with flavors by adding nuts or a sprinkle of powdered sugar on top!
Equipment Needed
9×13-inch baking dish: A standard size for even baking; a glass or metal dish works well.
Mixing bowls: Use a large bowl for the filling and a medium one for the crust.
Whisk: Essential for mixing the egg mixture; a fork can work in a pinch.
Pastry cutter or fork: Great for mixing the crust; your hands can also do the job!
Sharp knife: For cutting the bars into perfect squares.
Variations
Mixed Berry Twist: Substitute half of the rhubarb with fresh strawberries or blueberries for a delightful berry flavor.
Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free dessert.
Vegan Version: Replace eggs with flaxseed meal mixed with water and use almond milk instead of regular milk.
Cinnamon Spice: Add a teaspoon of ground cinnamon to the filling for a warm, cozy flavor.
Nutty Crunch: Sprinkle chopped nuts, like pecans or walnuts, on top of the filling before baking for added texture.
Serving Suggestions
Pair with a scoop of vanilla ice cream for a delightful contrast of temperatures.
Serve alongside a dollop of whipped cream for added richness.
Drizzle with a light glaze made from powdered sugar and milk for a sweet finish.
Enjoy with a cup of herbal tea or coffee for a cozy afternoon treat.
FAQs about Rhubarb Custard Bars
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb! Just make sure to thaw and drain any excess moisture before adding it to the filling. Fresh rhubarb will give you the best flavor and texture, but frozen works in a pinch.
How do I store leftover Rhubarb Custard Bars?
Store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to three days. Just remember to let them come to room temperature before serving for the best taste!
Can I make these bars ahead of time?
Absolutely! You can prepare the Rhubarb Custard Bars a day in advance. Just bake, cool, and store them in the fridge. They’ll be ready to serve when you are, making them perfect for gatherings.
What can I substitute for eggs in this recipe?
If you’re looking for an egg substitute, try using flaxseed meal mixed with water. Combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. This will help bind the filling just like eggs do!
Can I add other fruits to the filling?
Definitely! Feel free to mix in other fruits like strawberries or blueberries. Just remember to adjust the sugar if you’re using sweeter fruits. This will create a delicious twist on the classic Rhubarb Custard Bars!
Final Thoughts
Creating Rhubarb Custard Bars is more than just baking; it’s about crafting memories. The blend of sweet and tangy flavors transports me back to my grandmother’s kitchen, where laughter and love filled the air. Each bite of these bars is a reminder of the simple joys in life. Whether you’re sharing them with family or savoring them solo, they bring a sense of comfort and satisfaction. So, roll up your sleeves and dive into this delightful recipe. I promise, once you taste these bars, they’ll hold a special place in your heart and on your dessert table!
Rhubarb Custard Bars: A Sweet and Tangy Dessert Delight
Ingredients
Scale
2 cups diced rhubarb
1 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3 large eggs
1 cup milk
1/2 cup unsalted butter, melted
1 cup all-purpose flour (for the crust)
1/4 cup granulated sugar (for the crust)
1/2 teaspoon salt (for the crust)
1/2 cup cold unsalted butter, cubed
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a medium bowl, combine 1 cup of flour, 1/4 cup of sugar, and 1/2 teaspoon of salt for the crust. Add the cold cubed butter and mix until crumbly.
Press the mixture evenly into the bottom of the prepared baking dish. Bake for 15 minutes until lightly golden.
While the crust is baking, prepare the filling. In a large bowl, combine the diced rhubarb, 1 cup of sugar, 1/4 cup of flour, and salt.
In another bowl, whisk together the eggs, milk, and vanilla extract. Gradually add the egg mixture to the rhubarb mixture, stirring until well combined.
Pour the rhubarb filling over the pre-baked crust. Bake for an additional 30-35 minutes, or until the filling is set and the top is lightly browned.
Allow to cool completely in the pan before cutting into bars.
Serve chilled or at room temperature.
Notes
For a sweeter twist, add a teaspoon of cinnamon to the filling.
You can also substitute strawberries for half of the rhubarb for a mixed berry flavor.
