Description
Sweet and tart Rhubarb Custard Bars with a buttery crust and creamy custard filling, perfect for family gatherings.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup heavy cream or whole milk
- 1 teaspoon vanilla extract
- 2 1/2 cups fresh rhubarb, chopped into 1/2-inch pieces
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment paper, extending it over two sides for easy lifting later.
- Make the crust: In a large bowl, beat the softened butter and powdered sugar together until creamy. Add the flour and salt, mixing until the dough just comes together. Press this mixture evenly into the bottom of the prepared pan.
- Pre-bake the crust for 18-22 minutes, or until the edges are lightly golden brown.
- Make the custard: In another bowl, whisk together the eggs, granulated sugar, flour, cream, and vanilla until smooth. Gently fold in the chopped rhubarb.
- Pour the custard mixture over the pre-baked crust and spread it evenly.
- Bake for 40-45 minutes until the edges are set and the center has a slight jiggle but isn’t runny.
- Allow the bars to cool completely at room temperature, about 90-120 minutes, then refrigerate for at least 1 hour to fully set before slicing.
- Lift the bars out of the pan using the parchment overhang, slice into squares, and serve chilled.
Notes
For best flavor, use unsalted butter and real vanilla extract. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 120mg