Rhubarb Custard Bars Recipe

Rhubarb custard bars are a delightful treat that captures the essence of spring and summer in every bite. The tartness of rhubarb beautifully balances the creamy, smooth custard, all encased in a soft, buttery crust. This recipe is a nod to those times when you’re craving something sweet, but not too heavy, and the rhubarb in this dish provides a refreshing touch that’s perfect for a variety of occasions. It’s the kind of dessert that takes you back to childhood, when you’d visit Grandma’s house and she’d always have something delicious waiting for you, like rhubarb pie or a custard-filled treat.

Why make this recipe? Rhubarb custard bars are incredibly versatile. They’re perfect for a picnic, a family gathering, or simply when you want to enjoy a little piece of spring at home. Whether you’re looking for a unique dessert to try or just want to use up some fresh rhubarb, these bars are the answer. And once you try them, you’ll find yourself coming back to them again and again, year after year.

Why I Love This Recipe

There’s something about the combination of tangy rhubarb and silky custard that makes rhubarb custard bars a standout recipe. The custard filling is rich yet light, providing the perfect contrast to the crisp, buttery crust. Rhubarb, often overlooked as an ingredient, adds a layer of tangy complexity that works in perfect harmony with the sweet custard. This dessert isn’t overly sweet, making it ideal for those who enjoy a more balanced flavor profile.

What sets this recipe apart is the texture. The rhubarb cooks down just enough to soften, but still retains a slight bite, providing a delightful contrast to the smooth custard. The buttery crust provides a sturdy foundation while keeping everything together, but it’s not too heavy. Each bite of these bars feels indulgent without being overwhelming. Plus, they’re easy to make, which means you can bake a batch quickly and enjoy them in no time. This is the kind of recipe that gets passed down from generation to generation, thanks to its timeless appeal.

Ingredients for Rhubarb Custard Bars

To make these delightful rhubarb custard bars, you’ll need a handful of simple ingredients. Nothing too fancy, just wholesome, accessible items that come together to create the perfect dessert. Here’s what you’ll need:

For the crust:

• All-purpose flour: The base of any good crust. You want the flour to provide structure and hold everything together.
• Granulated sugar: Adds a touch of sweetness to the crust, balancing the tartness of the rhubarb.
• Butter: The secret to a tender, flaky crust. Cold butter is essential for creating that perfect texture.
• Salt: Just a pinch to enhance the flavors and balance the sweetness.

For the custard filling:

• Eggs: They’re the key to creating a smooth, velvety custard that sets just right.
• Granulated sugar: Sweetens the custard without overpowering the rhubarb.
• Milk: Adds creaminess to the custard, creating a luscious texture that complements the crust.
• Cornstarch: Helps to thicken the custard and gives it that perfect consistency.
• Vanilla extract: Adds warmth and depth to the custard, rounding out the flavors.
• Fresh rhubarb: The star of the show! Fresh rhubarb adds a tangy punch that makes this dessert stand out.

These ingredients are simple but work together beautifully to create a dessert that’s both comforting and refreshing.

How Much Time Will You Need

This recipe comes together quickly, making it an ideal option when you want a delicious dessert without spending all day in the kitchen. Here’s a breakdown of the estimated time:

• Prep time: 20 minutes
• Cook time: 45 minutes
• Cooling time: 1 hour
• Total time: Approximately 2 hours

The cooling time is necessary to let the custard set properly, ensuring the bars hold their shape when cut. While the cooling time might feel like a long wait, it’s well worth it for that perfect, sliceable dessert!

How to Make Rhubarb Custard Bars

Step 1: Prepare the crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, combine the flour, sugar, and salt. Then, cut the cold butter into small pieces and work it into the flour mixture using a pastry cutter or your fingers. The goal is to create a crumbly mixture with pea-sized pieces of butter. Press this mixture evenly into the bottom of a greased 9×13-inch baking dish. Bake for 12-15 minutes, or until the crust is lightly golden. Remove from the oven and let it cool while you prepare the filling.

Step 2: Make the custard filling
In a large bowl, whisk together the eggs, sugar, cornstarch, and vanilla extract until smooth. Gradually add the milk, whisking constantly to avoid any lumps. Pour the mixture into a saucepan over medium heat. Stir constantly as it heats up and thickens. Once the custard has thickened to a pudding-like consistency (about 5-7 minutes), remove it from the heat. Fold in the rhubarb, and then carefully pour the custard filling over the cooled crust.

Step 3: Bake the bars
Return the baking dish to the oven and bake for another 30-35 minutes, or until the custard is set and slightly golden on top. You can test the custard by gently shaking the pan—if it doesn’t jiggle too much, it’s ready. Let the bars cool completely before cutting them into squares.

Substitutions

Sometimes, you may not have all the ingredients on hand, and that’s perfectly fine! There are a few substitutions you can use that won’t affect the taste too much:

• Butter: If you don’t have butter, you can use margarine or vegetable oil in place of it. While the texture may differ slightly, it will still give you a rich, tender crust.
• Rhubarb: If fresh rhubarb isn’t available, you can use frozen rhubarb. Just be sure to thaw and drain it well to avoid excess moisture.
• Milk: You can substitute whole milk with a non-dairy option such as almond milk or coconut milk. Just be mindful that it might slightly change the flavor.

Best Side Dishes for Rhubarb Custard Bars

If you’re planning to serve these rhubarb custard bars as part of a larger meal, here are three side dishes that pair wonderfully:

1. Grilled Chicken Salad: The freshness of a grilled chicken salad with a citrusy dressing complements the tangy rhubarb custard bars perfectly.
2. Roasted Vegetables: A medley of roasted vegetables, such as carrots, potatoes, and asparagus, offers a savory contrast to the sweetness of the bars.
3. Fruit Salad: A light and refreshing fruit salad with berries and citrus will add a touch of brightness to your meal and enhance the dessert experience.

Serving and Presentation Tips

When serving rhubarb custard bars, presentation is key. Serve them on a delicate dessert platter, dusted lightly with powdered sugar for a beautiful finish. Garnishing with fresh mint leaves or a few extra rhubarb slices can add a pop of color. You can also serve the bars with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Tips and Tricks to Make This Recipe Even Better

• Use fresh rhubarb: For the best flavor, always try to use fresh rhubarb when possible. If you use frozen rhubarb, be sure to thaw it properly and drain it to avoid any excess moisture in your custard.
• Chill the bars: After baking, allow the bars to cool completely and even refrigerate them for a few hours before cutting. This will help the custard set and make the bars easier to slice.
• Add a citrus zest: A little lemon zest added to the custard can give the bars a fresh, citrusy brightness that pairs beautifully with the rhubarb.

Common Mistakes to Avoid

• Overbaking the crust: The crust should be just lightly golden when you remove it from the oven. Overbaking can lead to a hard, dry crust.
• Underbaking the custard: The custard should be fully set before you remove the bars from the oven. If it’s underbaked, it may be too runny once you cut into it.
• Not cooling the bars properly: Give the rhubarb custard bars plenty of time to cool completely before slicing. If you cut them while they’re still warm, they may fall apart.

How to Store It

Store any leftover rhubarb custard bars in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. If you want to keep them longer, you can freeze them. Just wrap the bars in plastic wrap and foil before freezing. When ready to serve, let them thaw in the refrigerator overnight.

FAQ

1. Can I use frozen rhubarb in this recipe?
   Yes, you can use frozen rhubarb. Just make sure to thaw and drain it properly to remove any excess moisture before adding it to the custard. This helps prevent the custard from becoming too watery.
2. Can I substitute the eggs in this recipe?
   Yes, if you’re looking for an egg-free version, you can try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). The texture may be slightly different, but it should still work well.
3. Can I make this recipe gluten-free?
   Absolutely! You can use a gluten-free flour blend to replace the all-purpose flour in the crust. Make sure to check that all other ingredients, such as the cornstarch and sugar, are gluten-free as well.
4. How do I know when the custard is fully set?
   The custard should be firm and not jiggle too much when you gently shake the baking dish. If it still seems wobbly, bake it for a few more minutes until it firms up.
5. Can I double this recipe?
   Yes, you can double the recipe and use a larger baking dish (such as a 9×13-inch dish). Just be sure to adjust the baking time accordingly. You may need to bake the custard a little longer to ensure it sets properly.

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