Irresistible Rhubarb Custard Bars
These rhubarb custard bars combine a tangy rhubarb topping with a smooth, creamy custard layer on a buttery crust, perfect for spring and summer desserts.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cut into cubes
- ¼ cup (50g) granulated sugar
- ¼ teaspoon salt
- 1 egg yolk, room temperature
- 2 large eggs, room temperature
- ½ cup (100g) granulated sugar
- ¾ cup (180ml) heavy cream or whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 2 cups (about 280g) fresh rhubarb, chopped into ½ inch pieces
- ⅓ cup (65g) granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan or line it with parchment paper.
- In a large bowl, combine 1 ½ cups flour, ¼ cup sugar, and ¼ teaspoon salt. Add ½ cup cold butter cubes and blend until mixture resembles coarse crumbs with pea-sized bits. Add 1 egg yolk and stir to form a dough.
- Press dough evenly into the bottom and slightly up the sides of the pan. Bake for 15-18 minutes until lightly golden. Let cool slightly.
- Toss chopped rhubarb with ⅓ cup sugar, 1 tablespoon cornstarch, and 1 teaspoon lemon juice. Let sit for 10 minutes.
- In a separate bowl, whisk 2 eggs with ½ cup sugar until smooth and pale. Add ¾ cup heavy cream, 1 teaspoon vanilla extract, and 2 tablespoons flour. Whisk until combined.
- Spread rhubarb mixture evenly over the baked crust. Pour custard gently over rhubarb without stirring.
- Bake for 30-35 minutes until custard is just firm but slightly wobbly in the center. Tent with foil if edges brown too quickly.
- Cool completely on a wire rack. Refrigerate for at least 2 hours before slicing.
- Cut into squares and serve chilled or at room temperature.
Notes
Use cold butter for a flaky crust and avoid overworking the dough. Let rhubarb sit with sugar and cornstarch to prevent watery topping. Chill bars for at least 2 hours for clean slicing. Tent with foil if edges brown too fast.
Nutrition
- Serving Size: 1 bar (1/12th of rec
- Calories: 210
- Fat: 12
- Carbohydrates: 22
- Protein: 4
Keywords: rhubarb custard bars, rhubarb dessert, custard bars, spring dessert, summer dessert, tangy dessert, easy baking