Rhubarb Custard Bars
These Rhubarb Custard Bars feature a creamy custard and tart rhubarb combination, perfect for any occasion—quick dinners, festive meals, or spring picnics.
Ingredients
Filling Ingredients
- 2 cups Rhubarb, chopped Fresh rhubarb is preferable, but frozen works as well.
- 1 cup Sugar You can reduce this if you prefer a less sweet bar.
- 2 large Eggs
- 1 cup All-Purpose Flour Substitute with almond flour for a gluten-free option.
- 1 cup Milk Try using almond milk for a dairy-free choice.
- 1 teaspoon Vanilla Extract To elevate the flavor.
- 1 pinch Salt To enhance the sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish with butter or cooking spray.
- In a large bowl, whisk together the sugar and eggs until light and fluffy.
- Gradually add the flour and milk while continuing to mix.
- Stir in the vanilla extract and a pinch of salt.
- Gently fold in the chopped rhubarb.
- Pour the mixture into the prepared baking dish and smooth out the top.
Baking
- Bake in the preheated oven for about 35 minutes, or until the custard is set and the top is lightly golden.
- Let them cool for at least 15 minutes before slicing into bars.
Notes
These bars can be stored in an airtight container in the fridge for up to a week. You can also freeze them for up to three months.