Vanilla Rhubarb Custard Bars
These delightful Vanilla Rhubarb Custard Bars combine creamy custard with tart rhubarb, creating a nostalgic and comforting dessert perfect for any occasion.
Ingredients
Filling Ingredients
- 2 cups Rhubarb, diced This tart vegetable adds a refreshing zest.
- 1 cup Granulated Sugar To sweeten the custard and balance the rhubarb.
- 1 cup All-Purpose Flour For the base of the bars and for thickening the custard.
- 1 cup Milk Creates a creamy custard consistency.
- 2 large Eggs The binding agent that holds the custard together.
- 1 tablespoon Vanilla Extract Infuses a warm, aromatic flavor.
- a pinch Salt Enhances all the flavors.
Substitutions
- Almond milk (instead of milk) For a vegan twist.
- Flaxseed meal (instead of eggs) 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg.
- Strawberries or blueberries (instead of rhubarb) For a sweeter variation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare an 8x8 inch baking dish by greasing it lightly.
- In a large bowl, combine diced rhubarb, sugar, flour, and salt. Mix them together to ensure each piece of rhubarb is coated and sweetened.
Custard Mixture
- In another bowl, whisk together the eggs, milk, and vanilla extract until the mixture is smooth and homogenous.
- Pour the custard mixture over the rhubarb mixture, stirring gently to combine.
Baking
- Transfer the mixture into the prepared baking dish and bake for 30-35 minutes, or until the top is set and lightly golden brown.
- Once out of the oven, let the bars cool in the dish for about 10 minutes before cutting them into squares.
Notes
For perfect squares, use a sharp knife dipped in hot water to cut through the custard cleanly. Letting the bars cool completely before cutting helps them hold their shape better. Don't rush the cooling period; they're best when allowed to set.