Rhubarb Custard Bars
Indulge in these delightful Rhubarb Custard Bars featuring a buttery crust topped with creamy custard and tangy rhubarb, perfect for spring gatherings.
Ingredients
For the crust
- 1 cup unsalted butter, melted Substitute with coconut oil for a dairy-free option.
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
For the filling
- 3 large eggs Substitute with flax eggs for a vegan option.
- 3/4 cup granulated sugar Adjust to taste for a tarter flavor.
- 1 cup heavy cream Use almond milk or coconut cream for a dairy-free option.
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 2 cups fresh rhubarb, chopped Frozen rhubarb can be used; thaw and drain excess moisture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
- In a medium bowl, melt the butter. Once melted, add in the flour, sugar, and a pinch of salt. Mix until crumbly and combine the mixture into the bottom of the baking pan to form an even crust.
- Bake the crust for 15 minutes or until it is lightly golden.
Filling Preparation
- While the crust bakes, prepare the filling: In a large bowl, whisk together the eggs, sugar, flour, cream, and vanilla until smooth.
- Add in the chopped rhubarb and gently fold until it is well combined.
Baking
- Once the crust is baked, pour the rhubarb mixture evenly over the crust and spread it out.
- Bake for an additional 30 minutes. The custard should be set but still a little wobbly in the center.
- Remove from the oven and allow cooling completely before slicing.
Notes
For added flavor, you can experiment with various toppings like whipped cream, vanilla ice cream, or a lemon glaze. These bars can be made ahead of time and stored in the fridge for up to five days.