Description
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg