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Irresistible Homemade Rhubarb Custard Bars

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These rhubarb custard bars combine tart rhubarb with creamy custard on a buttery crust, making a perfect light and satisfying summer dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup granulated sugar (100g)
  • ¾ cup unsalted butter, cold and cubed (170g)
  • ¼ tsp salt
  • 3 cups fresh rhubarb, chopped into ½ inch pieces (375g)
  • ½ cup granulated sugar (100g)
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 3 large eggs, room temperature
  • 1 cup heavy cream (240ml)
  • ⅓ cup granulated sugar (65g)
  • 2 tbsp all-purpose flour (16g)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine flour, sugar, and salt. Add cold cubed butter and blend with a food processor or pastry cutter until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Press crust mixture evenly into the bottom of a greased 9×9-inch baking pan. Bake for 15 minutes until lightly golden.
  3. While crust bakes, place chopped rhubarb, sugar, lemon zest, and vanilla extract in a saucepan over medium heat. Stir occasionally and cook for 8-10 minutes until rhubarb softens but still holds shape. Remove from heat and let cool slightly.
  4. In a clean bowl, whisk together eggs, heavy cream, sugar, flour, and a pinch of salt until smooth and well combined with no lumps.
  5. Spread cooked rhubarb evenly over the baked crust. Pour custard mixture gently over the rhubarb, covering evenly.
  6. Return pan to oven and bake for 30-35 minutes at 350°F (175°C), or until custard is set but slightly wobbly in the center. A toothpick inserted should come out with moist crumbs, not wet batter.
  7. Remove from oven and place pan on a cooling rack. Let cool to room temperature, then chill in the fridge for at least 2 hours before slicing.
  8. Use a sharp knife dipped in hot water and wiped dry between cuts to slice into squares. Serve chilled or at room temperature.

Notes

If custard bubbles too much while baking, tent loosely with foil to prevent over-browning. For extra sweetness, add an additional tablespoon of sugar to the rhubarb filling. Chill bars overnight for best texture. Use a warm, wet knife for cleaner slices.

Nutrition

Keywords: rhubarb custard bars, summer dessert, homemade bars, rhubarb recipe, custard bars, easy dessert, baking

Find it online: https://pokirecipes.com/irresistible-homemade-rhubarb-custard-bars-recipe-easy-and-perfect-for-summer/