Rhubarb Custard Bars
Easy to make Rhubarb Custard Bars that impress without complicated steps, perfect for any occasion.
Ingredients
For the crust
- 2 cups all-purpose flour Plus extra for dusting
- 1/4 cup sugar Plain white sugar
- 1 cup cold butter, cubed Cube it roughly
For the filling
- 4 large eggs
- 2 cups additional sugar
- 1/2 cup milk Whole milk is best
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3 cups diced fresh rhubarb Frozen can be used if thawed and dried
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a 13×9-in. baking dish with parchment paper.
- In a mixing bowl, combine 2 cups of flour and 1/4 cup of sugar.
- Add the cubed cold butter and mix until crumbly.
- Press the mixture firmly into the bottom of the baking dish.
- Bake the crust for about 10-12 minutes until barely golden.
Filling
- In a separate bowl, beat the eggs.
- Add in 2 cups of sugar, 1/2 cup of milk, 1/4 cup of flour, and salt, whisking until smooth.
- Fold in the diced rhubarb.
- Pour the filling over the pre-baked crust.
- Bake again for 40-45 minutes until the center is set with a slight jiggle.
Cooling
- Let the bars cool completely before cutting to avoid a mess.
Notes
These bars are perfect sprinkled with powdered sugar or with fresh whipped cream. Store in an airtight container in the fridge for up to 4 days or freeze for longer storage. Experiment with adding different fruits or coconut flakes for a twist.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 13gSaturated Fat: 8gSodium: 160mgFiber: 1gSugar: 20g
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