Rhubarb Custard Bars
A comforting dessert combining tangy rhubarb and creamy custard, perfect for any occasion.
Ingredients
For the Base
- 1/2 cup Butter, melted Adds richness and flavor.
- 1 cup Granulated Sugar Used to sweeten the crust.
- 1 cup All-Purpose Flour Forms the base for the bars.
For the Custard
- 4 Eggs Essential for custard texture.
- 1 cup Milk Adds creaminess to the custard.
- 4 cups Fresh Rhubarb, chopped Star ingredient for tartness.
- 1 cup Granulated Sugar Balances the tartness of the rhubarb.
- 1 teaspoon Vanilla Extract Enhances the flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Wash and chop the rhubarb into small pieces and set aside.
- In a bowl, mix melted butter, 1/2 cup of sugar, flour, and a pinch of salt until well combined. Press mixture into the bottom of a greased baking dish.
- Bake the crust in the preheated oven for about 15 minutes, or until lightly golden.
Custard Mixing
- In another bowl, whisk together the eggs, remaining sugar, milk, and vanilla extract until smooth.
- Gently fold in the chopped rhubarb, ensuring it is evenly distributed.
Baking
- Pour the custard mixture evenly over the baked crust.
- Bake for another 25 minutes until the custard is set and lightly golden.
Finishing Up
- Once done, let it cool for at least 10 minutes before slicing into bars.
- Serve warm or chilled.
Notes
For best flavor, use fresh rhubarb. Consider sprinkling nutmeg or cinnamon for extra warmth. Store leftovers in an airtight container for up to a week or freeze for up to three months.