Rhubarb Custard Bars
Rhubarb Custard Bars feature a buttery crust with a tangy rhubarb filling and creamy custard topping, perfect for dessert lovers seeking a balance of tart and sweet flavors.
Ingredients
Instructions
- In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs.
- Press into a greased 13 x 9 x 2 inch baking pan.
- Bake at 350 degrees for 10 minutes.
- Meanwhile, for filling, combine sugar and flour in a bowl.
- Whisk in cream and eggs.
- Stir in the rhubarb.
- Pour over crust.
- Bake at 350 degrees for 40-45 minutes or until custard is set.
- Cool before serving.
Tips & Substitutions
For the crust, you can substitute half of the butter with coconut oil for a different flavor. Ensure the butter is cold for a flaky texture. If you don't have whipping cream, heavy cream or half-and-half can work in a pinch. Consider adding a pinch of salt to enhance the sweetness of the rhubarb. For added flavor, a dash of vanilla extract can elevate the custard.
Serving Suggestions
These rhubarb custard bars are delightful on their own, but a dollop of whipped cream or a scoop of vanilla ice cream enhances their flavor. For a complete dessert experience, pair with a light fruit salad or serve alongside Best Pancakes I Ever Ate for a brunch spread that impresses. They are perfect for spring gatherings or as a refreshing treat.
Storage & Reheating
Store leftover rhubarb custard bars in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, they can be frozen for up to 2 months. To reheat, simply warm them in the oven at 350°F for about 10 minutes, or until heated through, to maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Custard Bars contains roughly 425 calories, with 6g protein, 47g carbohydrates, and 24g fat. It is an excellent source of vitamin A (25% of the Daily Value), and a good source of vitamin C and protein. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb in this recipe. Just ensure to thaw and drain any excess moisture before mixing it into the custard filling. This will help maintain the right consistency and prevent the bars from becoming too watery.
What if I don't have a 13 x 9 inch pan?
If you don’t have a 13 x 9 inch pan, you can use two smaller pans or a larger one; just make sure to adjust the baking time accordingly. Keep an eye on the custard as it bakes; it’s done when the center is set and no longer jiggles.
Can I add other fruits to the filling?
Absolutely! Feel free to mix in other fruits like strawberries or blueberries along with the rhubarb for added flavor. Just keep in mind that different fruits may alter the sweetness and moisture level, so adjust sugar accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).