Before I tried the Rhubarb Custard Bar recipe, I thought it was just an ordinary dessert like many others, and I wasn’t sure if I would like it because rhubarb can be quite tart. But once I made it and tasted it for the first time, my opinion completely changed. The combination of the sweet and tangy flavors, along with the smooth custard and the crunchy topping, created a unique and exciting taste. Now, Rhubarb Custard Bars have become one of my favorite recipes to share with family and friends, and I hope you’ll enjoy it as much as I do. In this article, I’ll walk you through all the details to help you make it easily and enjoy this delicious treat yourself.
Table of Contents
Ingredients for Rhubarb Custard Bars
To make delicious Rhubarb Custard Bars, you will need the following ingredients:
For the crust:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- ¾ cup unsalted butter, cold and cut into cubes
For the custard filling:
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups half-and-half or whole milk
- 2 tablespoons all-purpose flour
For the rhubarb topping:
- 3 cups fresh rhubarb, chopped into ½-inch pieces
- ½ cup granulated sugar (adjust based on tartness)
- 1 tablespoon cornstarch (optional, for thickening)
Optional additions:
- ½ teaspoon ground cinnamon or nutmeg
- ½ cup chopped walnuts or pecans
- Powdered sugar for dusting after baking
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Directions
Follow these clear and simple steps to bake your Rhubarb Custard Bars:
- Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
- Prepare the crust: In a mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Bake the crust: Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 15-18 minutes, or until the edges are lightly golden. Remove from the oven and set aside.
- Prepare the rhubarb: In a bowl, toss the chopped rhubarb with sugar and cornstarch (if using). Set aside to macerate while you prepare the custard.
- Make the custard filling: In another bowl, whisk together the eggs, sugar, vanilla extract, half-and-half (or milk), and flour until smooth and well combined.
- Assemble the bars: Spread the rhubarb mixture evenly over the pre-baked crust. Carefully pour the custard filling over the rhubarb, ensuring it spreads out evenly.
- Bake: Return the pan to the oven and bake for 40-45 minutes, or until the custard is set and lightly golden on top. A toothpick inserted in the center should come out clean.
- Cool and serve: Let the bars cool completely in the pan on a wire rack. Once cooled, cut into squares and dust with powdered sugar if desired.
Enjoy your Rhubarb Custard Bars warm or chilled, depending on your preference!
Insider Tips and Recipe Alternatives
- Use fresh rhubarb: Fresh rhubarb gives the best flavor and texture. If using frozen, thaw and drain excess liquid before adding to avoid a soggy crust.
- Adjust sweetness: Rhubarb can be quite tart. Taste your rhubarb and adjust the sugar amount in the topping and custard to suit your preference.
- Add spices: A pinch of cinnamon or nutmeg in the custard or rhubarb topping can add warm, subtle flavor notes.
- Try different crusts: For a nuttier flavor, substitute part of the flour in the crust with ground almonds or graham cracker crumbs.
- Include nuts: Adding chopped walnuts or pecans to the crust or sprinkling on top before baking adds crunch and depth.
- Custard alternatives: Use half-and-half for a richer custard or whole milk for a lighter version. Avoid skim milk as it can affect texture.
- Serve with toppings: Top with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for extra indulgence.
- Storage tip: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently or serve cold.
Final Thoughts
Rhubarb Custard Bars are a delightful combination of tangy rhubarb and creamy custard on a buttery crust. This easy-to-make dessert offers a perfect balance of flavors and textures that will please any crowd. Whether you serve them warm or chilled, these bars make a great treat for family gatherings, holidays, or simple everyday indulgence. With a few simple ingredients and straightforward steps, you can create a homemade dessert that tastes like it came from a bakery. Give this recipe a try, and enjoy the fresh, seasonal flavors of rhubarb in every bite!
Rhubarb Custard Bars
Ingredients
- Ingredients:
- 1 cup chopped rhubarb
- 1 cup sugar
- 1/2 cup butter softened
- 1 1/2 cups flour
- 3 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Mix flour, sugar, and butter until crumbly. Press into baking pan.
- Bake crust for 15 minutes.
- Whisk eggs, milk, vanilla, and salt. Stir in rhubarb.
- Pour custard over crust and bake 30 minutes.
- Cool completely before cutting into bars.
Notes
FAQs About Rhubarb Custard Pie and Crisps
Does rhubarb custard pie need to be refrigerated?
Yes, rhubarb custard pie should be refrigerated. The custard filling contains eggs and dairy, which need to be kept cold for food safety. Cover it loosely and store in the fridge for up to 3–4 days.
What tastes good with rhubarb?
Rhubarb pairs wonderfully with strawberries, apples, oranges, vanilla, cinnamon, and ginger. Its tartness also complements sweet and creamy elements like custard, whipped cream, and ice cream.
Do rhubarb and custard sweets have milk?
Many traditional rhubarb and custard candies are flavored to taste like custard but don’t actually contain dairy. However, always check the label—some versions may include milk powder or cream flavoring.
How long to cook rhubarb crisp?
Rhubarb crisp usually takes about 35 to 45 minutes to bake at 350°F (175°C). It’s done when the topping is golden brown and the rhubarb is soft and bubbly around the edges.