Classic Rhubarb Custard Bars
A delightful dessert featuring a buttery crust topped with a smooth, custardy filling made from fresh rhubarb. These bars perfectly balance tartness and sweetness, making them a refreshing treat for any occasion.
Ingredients
For the Base
- 1.5 cups 1 1/2 cups all-purpose flour
- 0.5 cup 1/2 cup unsalted butter, softened
- 0.25 cup 1/4 cup granulated sugar
- 0.25 teaspoon 1/4 teaspoon salt
- 0.5 teaspoon 1/2 teaspoon vanilla extract
For the Filling
- 2 cups 2 cups rhubarb, chopped Fresh rhubarb yields the best flavor
- 1 cup 1 cup granulated sugar Can use coconut sugar for a less refined alternative
- 3 large 3 large eggs
- 0.25 cup 1/4 cup all-purpose flour For gluten-free version, use a 1:1 gluten-free flour blend
- 0.25 teaspoon 1/4 teaspoon baking powder
- 0.25 teaspoon 1/4 teaspoon salt
To Serve
- 1 Optional: Whipped cream or vanilla ice cream for serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish.
- In a medium bowl, mix together the base ingredients until crumbly. Press this mixture into the bottom of the greased baking dish.
- Bake the crust in the preheated oven for about 15 minutes, until lightly golden.
- In another bowl, combine the filling ingredients and mix well until smooth.
- Pour the rhubarb mixture over the baked crust, spreading it evenly.
Baking
- Place the dish back in the oven and bake for another 30-35 minutes until the filling is set and golden on top.
- Allow the bars to cool completely in the pan before cutting them into squares.
Serving
- Serve at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream.
Notes
For a finishing touch, sprinkle powdered sugar on top just before serving. These bars store well in the refrigerator for up to 5 days.