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Crispy Rhubarb Custard Bars with Oat Streusel Topping

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These crispy rhubarb custard bars feature a buttery oat streusel topping over a smooth custard layer and tart rhubarb, creating a perfect balance of textures and flavors. Easy to make with pantry staples, they are a delightful spring or summer dessert.

Ingredients

Scale
  • 3 cups fresh rhubarb, chopped into ½-inch pieces
  • ¾ cup granulated sugar (150g), divided
  • 1 ½ cups all-purpose flour (190g), divided
  • 1 cup rolled oats (90g)
  • ¾ cup unsalted butter (170g), softened
  • 3 large eggs, room temperature
  • 1 cup whole milk (240ml)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
  2. In a mixing bowl, combine 1 cup flour, rolled oats, baking powder, salt, cinnamon (if using), and ½ cup sugar. Cut in the softened butter until crumbly but holds together when pressed. Reserve about 1 ½ cups of this mixture for the topping. Press the remaining crumb mixture evenly into the bottom of the prepared pan to form the crust.
  3. Bake the crust for 12-15 minutes until lightly golden and set.
  4. While the crust bakes, toss the chopped rhubarb with ¼ cup sugar in a bowl and let it sit to soften and release juices.
  5. In a separate bowl, whisk together the eggs, remaining ¼ cup sugar, milk, and vanilla extract until smooth and slightly frothy.
  6. Once the crust is baked, spread the sugared rhubarb evenly over it. Pour the custard mixture gently over the rhubarb. Sprinkle the reserved oat streusel evenly on top.
  7. Bake again for 35-40 minutes, or until the custard is set and the streusel topping is golden and crisp. A toothpick inserted should come out mostly clean with a few moist crumbs.
  8. Remove from oven and let the bars cool on a wire rack for at least 2 hours to allow the custard to firm up.
  9. Use the parchment overhang to lift the bars from the pan. Cut into 2×2 inch squares with a sharp knife, wiping the blade between cuts for neat edges.

Notes

Use room temperature eggs and butter for best custard and streusel texture. Pre-bake the crust to prevent sogginess. Let bars cool completely before slicing to avoid runny custard. Tent with foil if streusel browns too quickly. Frozen rhubarb can be used if thawed and drained. For gluten-free, substitute flour with almond or gluten-free baking flour. Vegan adaptation possible with flax eggs and coconut milk/butter.

Nutrition

Keywords: rhubarb bars, custard bars, oat streusel topping, spring dessert, easy dessert, homemade bars, rhubarb dessert, gluten-free option, vegan adaptation

Find it online: https://tessierecipes.com/crispy-rhubarb-custard-bars-recipe-easy-homemade-oat-streusel-topping/