Rhubarb Custard Bars
Sweet, tangy, and utterly irresistible, Rhubarb Custard Bars are the perfect dessert to celebrate the flavors of spring. Featuring a buttery, crumbly crust topped with a velvety custard filling and studded with vibrant rhubarb, these bars strike the ideal balance between tart and creamy. A dusting of powdered sugar adds an elegant finishing touch, making them as beautiful as they are delicious. With just 20 minutes of prep time and easily customizable to serve a crowd, this recipe is a must-try for rhubarb lovers and dessert enthusiasts alike. Perfect for brunches, potlucks, or as a show-stopping ending to your next gathering, these Rhubarb Custard Bars are sure to be a hit!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 cup heavy cream
- 2 cups granulated sugar (for custard)
- 0.25 cup all-purpose flour (for custard)
- 4 cups rhubarb, chopped
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a medium bowl, combine 2 cups of all-purpose flour and 1 cup of granulated sugar for the crust. Cut in 1 cup of softened unsalted butter using a fork or pastry cutter until the mixture becomes crumbly.
Press the crust mixture evenly into the prepared baking dish. Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
While the crust is cooling, prepare the custard filling. In a large mixing bowl, whisk together 3 large eggs, 1 cup of heavy cream, 2 cups of granulated sugar, and 1/4 cup of all-purpose flour until smooth and well combined.
Stir in the 4 cups of chopped rhubarb and mix until evenly distributed.
Pour the custard and rhubarb mixture over the partially baked crust, spreading it evenly with a spatula if necessary.
Return the baking dish to the oven and bake for 40-45 minutes, or until the custard is set and the top is lightly golden.
Remove the dish from the oven and let it cool completely on a wire rack.
Once cooled, sprinkle 2 tablespoons of powdered sugar over the top for garnish.
Cut into bars and serve. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 28 mg | 1% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 51.8 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 187 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
