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Rhubarb and Vanilla Custard Bars Recipe

Rhubarb and Vanilla Custard Bars

Welcome to the delightful world of Rhubarb and Vanilla Custard Bars, where the tartness of fresh rhubarb meets the creamy sweetness of vanilla custard. This easy-to-follow recipe promises to deliver a dessert that is not only visually appealing but also bursting with flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.5 tsp baking powder
  • 0.25 tsp salt
For the filling
  • 2 cups rhubarb chopped
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 0.25 cup all-purpose flour
  • 0.5 tsp salt

Equipment

  • 9x9-inch Baking Dish
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Oven mitts
  • Cooling rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease your 9x9-inch baking dish with butter or cooking spray.
  2. Step 2: In a mixing bowl, combine 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, ½ cup of softened unsalted butter, 1 large egg, 1 teaspoon of vanilla extract, ½ teaspoon of baking powder, and ¼ teaspoon of salt. Mix until a dough forms. It should be soft but not sticky.
  3. Step 3: Transfer the dough into the prepared baking dish. Use your fingers or the back of a measuring cup to press the dough evenly across the bottom. Bake for about 15 minutes, or until lightly golden.
  4. Step 4: In a bowl, combine 2 cups of chopped rhubarb with 1 cup of granulated sugar. Mix and let sit for about 10 minutes.
  5. Step 5: In another bowl, whisk together 2 large eggs, 1 teaspoon of vanilla extract, 1 cup of heavy cream, ¼ cup of all-purpose flour, and ½ teaspoon of salt until smooth.
  6. Step 6: Stir the rhubarb mixture into the egg mixture until well combined.
  7. Step 7: Pour the rhubarb custard filling over the pre-baked crust. Return to the oven and bake for an additional 30-35 minutes.
  8. Step 8: Allow to cool completely in the baking dish before cutting into bars.
  9. Step 9: Serve as is or with a dollop of whipped cream or a scoop of ice cream.

Notes

Store leftover bars in an airtight container in the refrigerator for up to 4 days. They can be enjoyed chilled or at room temperature.