Rhubarb Custard Bars 🍓🥛
Prep Time: 20 mins | Bake Time: 45-50 mins | Total Time: 1 hr 10 mins (+ cooling)
Makes: 9×13 pan (12-16 bars)
Ingredients:
For the Crust:
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1½ cups all-purpose flour
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½ cup powdered sugar
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¾ cup cold butter, cubed
For the Filling:
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2 cups fresh rhubarb, chopped into ½-inch pieces
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1 cup granulated sugar
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½ cup all-purpose flour
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1 cup milk (whole or 2%)
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3 large eggs
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1 tsp vanilla extract
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¼ tsp salt
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½ tsp baking powder
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1 tbsp butter, melted
Optional Topping:
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Powdered sugar for dusting
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Whipped cream or vanilla ice cream for serving
Instructions:
1. Prepare the Crust:
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
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In a bowl, mix flour and powdered sugar. Cut in cold butter with a pastry cutter or fork until crumbly.
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Press firmly into the prepared pan. Bake for 15 minutes until lightly golden. Let cool slightly.
2. Make the Filling:
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In a large bowl, whisk together sugar, flour, salt, and baking powder.
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Add milk, eggs, vanilla, and melted butter. Whisk until smooth.
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Stir in chopped rhubarb. Pour over the pre-baked crust.
3. Bake:
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Bake for 30-35 minutes until the custard is set (center should jiggle slightly but not be liquid).
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Cool completely on a wire rack (about 1 hour) before cutting into squares.
4. Serve:
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Dust with powdered sugar if desired. Serve with whipped cream or vanilla ice cream for extra indulgence!
Tips & Variations:
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Add strawberries: Replace 1 cup rhubarb with strawberries for a sweeter twist.
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Gluten-free option: Use 1-to-1 gluten-free flour for both crust and filling.
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Make ahead: Store cooled bars in the fridge for up to 3 days.
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Freezer-friendly: Wrap individual bars and freeze for up to 1 month.
These bars are creamy, tangy, and just sweet enough—perfect for picnics, brunches, or a spring dessert! The buttery crust pairs beautifully with the custardy rhubarb filling.
Would you like a version with a streusel topping? 😊