Delightful Rhubarb Custard Bars for a Sweet Tart Treat

These Rhubarb Custard Bars offer a delicious fusion of sweet and tart flavors, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 16 bars

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

Crust

1 cup All-Purpose Flour Can substitute with gluten-free flour if needed
1/2 cup Unsalted Butter Can substitute with coconut oil for dairy-free option
1/4 cup Sugar For a healthier alternative, use honey
1/4 teaspoon Salt Enhances flavors

Custard Filling

2 cups Diced Rhubarb Fresh is best, can use thawed frozen
2 tablespoons Cornstarch No recommended substitutes
2 large Eggs Fresh eggs provide the best results
1 teaspoon Vanilla Extract Almond extract can be used for a twist

Equipment

9x9-inch baking dish
mixing bowls
whisk
spatula

Method

Preparation

Preheat oven to 350°F (175°C) and grease a 9x9 inch baking dish.
In a bowl, combine flour and sugar, mix well. Add butter and blend until crumbly.
Press the crust mixture into the prepared baking dish and bake for 10 minutes.
In another bowl, combine diced rhubarb, sugar, cornstarch, and salt.
In a separate bowl, whisk eggs and vanilla until frothy.
Blend the egg mixture into the rhubarb mixture until just combined.
Pour the filling over the pre-baked crust.
Bake for 35-40 minutes until set with a slight jiggle.
Let cool completely in the dish on a wire rack.
Once cooled, slice into squares and serve optionally with whipped cream or ice cream.

Nutrition

Serving: 1barCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 50mgSodium: 120mgPotassium: 80mgFiber: 1gSugar: 10gVitamin C: 10mgCalcium: 1mgIron: 4mg

Notes

Fresh rhubarb is recommended; allow bars to cool completely for clean cuts.

Tried this recipe?

Let us know how it was!