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Rhubarb Custard Bars

Delightfully tart and creamy rhubarb custard bars that are easy to make and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups all-purpose flour
  • 0.5 cups unsalted butter, softened
  • 0.25 cups powdered sugar
  • 0.5 teaspoon baking powder
For the custard filling
  • 2 cups rhubarb, chopped Use fresh rhubarb for best flavor.
  • 1 cup granulated sugar
  • 0.25 cups cornstarch Can substitute with tapioca flour.
  • 0.25 teaspoon salt
  • 3 large eggs Best if at room temperature.
  • 1 cup heavy cream Can substitute with coconut milk for vegan option.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9 x 13 inch baking pan.
  2. In a bowl, combine the all-purpose flour, powdered sugar, softened butter, and baking powder. Mix until the texture resembles coarse crumbs.
  3. Press this mixture evenly into the bottom of the prepared pan to form a crust. Bake for 15-20 minutes, until it turns lightly golden.
Filling
  1. While the crust is baking, prepare the filling. In another bowl, whisk together the granulated sugar, cornstarch, salt, eggs, heavy cream, and vanilla extract until smooth.
  2. Gently fold in the chopped rhubarb, ensuring it’s evenly coated with the mixture.
  3. Pour the rhubarb custard filling over the baked crust.
Baking
  1. Return the pan to the oven and bake for an additional 25-30 minutes or until the custard is set and the edges are slightly bubbling.
  2. Allow the rhubarb custard bars to cool completely in the pan before cutting them into squares.
  3. Serve the bars warm or chilled, depending on your preference.

Notes

Store leftovers in an airtight container in the refrigerator for 3-5 days or freeze for up to three months. For an elegant presentation, dust with powdered sugar and serve with whipped cream or ice cream.