🥧 Rhubarb Custard Bars
📝 Ingredients
For the crust:
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1 cup all-purpose flour
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2 tbsp granulated sugar
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½ cup cold unsalted butter, cubed
For the custard filling:
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2 large eggs
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1 cup granulated sugar
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¼ cup all-purpose flour
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½ tsp salt
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1 ¼ cups heavy cream (or half-and-half)
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3 cups fresh rhubarb, chopped into ½-inch pieces
👨🍳 Instructions
1. Preheat oven to 350°F (175°C). Grease or line an 8×8 or 9×9 inch baking pan with parchment paper.
2. Make the crust:
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In a mixing bowl, combine flour and sugar.
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Cut in butter using a pastry cutter or fork until mixture resembles coarse crumbs.
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Press evenly into the bottom of the prepared pan.
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Bake for 12–15 minutes, until just lightly golden.
3. Make the filling:
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In a separate bowl, whisk together eggs, sugar, flour, salt, and cream until smooth.
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Gently fold in chopped rhubarb.
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Pour mixture over the warm crust.
4. Bake again:
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Bake for 40–45 minutes, or until the custard is set and a knife inserted near the center comes out clean.
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Let cool completely in the pan.
5. Chill & serve:
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Chill for at least 1 hour for cleaner slices.
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Dust with powdered sugar before serving, if desired.
🍓 Tips & Variations:
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Add 1 tsp vanilla or orange zest to the custard for extra flavor.
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If using frozen rhubarb, thaw and drain well first.
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Want a larger batch? Double the recipe for a 9×13-inch pan and bake slightly longer.
Would you like a version with a meringue topping, almond crumble, or one that’s gluten-free? Let me know!
