Rhubarb Custard Bars have honestly saved me from some kitchen chaos when guests pop by… you know that panicked “what do I make” moment? Trust me, they’re my not-so-secret weapon for spring get-togethers. This recipe’s a breeze, even if you’re not one of those “fancy” bakers. If you’ve got some tangy rhubarb staring at you, this is THE dessert. Oh, and if you love homey treats, you’ll want to take a peek at my guide on the best recipes for bakers who like things simple and sweet.
Ingredients for Rhubarb Custard Bars
Let’s get real, you don’t need a big shopping trip for this one. Most stuff’s probably in your pantry already. The lineup is simple: fresh (or even frozen) rhubarb, flour, sugar (a lot, but hey, it’s dessert), eggs, and a touch of butter. Toss in a splash of vanilla if you’re a flavor-maximalist. Don’t stress if the rhubarb looks tough – it softens up like magic.
Here’s a quick glance to keep you from running back and forth:
| Ingredient | Amount |
|---|---|
| Rhubarb | 3 cups, chopped |
| All-purpose Flour | 2 cups (divided) |
| Sugar | 2 cups (divided) |
| Butter | 1 cup (cold, cubed) |
| Eggs | 3 large |
| Vanilla Extract | 2 tsp (optional) |
Directions to Make Rhubarb Custard Bars
Stay with me, friends – this does NOT require any Michelin-starred technique. First, mix the crust ingredients: flour, sugar, (oops, butter too – see, I told you I’m not perfect). Squish everything together until crumbly, then press into your pan and bake until golden. While it’s baking, whisk your eggs with more sugar and the rest of the flour for the custard. Fold in the rhubarb (it looks like a lot, but it melts down).
Pour that custardy, pretty pink mess over the hot crust. Return to the oven until everything’s set – don’t overbake or you’ll get rubbery bars (I’ve been there, yikes). Cool completely before cutting if you want clean squares… or just dive in warm with a spoon. I won’t judge.
“Made these for my family last weekend – gone in 10 minutes flat. Even my rhubarb skeptic husband was obsessed. This is real deal comfort food, zero pretense.” – Marsha L., Minnesota
Recipe Variations
You can definitely play around with this recipe. Swap some of the rhubarb for strawberries if you want extra color and sweetness (it’s dreamy, honestly). Like things less tart? Sprinkle a pinch of cinnamon into the custard or up the sugar.
Not a fan of gluten? A gluten-free flour blend works fine, just check your measurements. For a fancier brunch, I sometimes add a crumble topping with oats and chopped pecans. I know, wild. It’s all about what’s hanging out in your pantry that day.
How to Store Rhubarb Bars
Don’t just toss these on the counter and walk away – they need a little love to stay fresh. Once they’re cooled, slice and pop them in an airtight container. The fridge is your best bet (they’ll keep for at least four days, promise).
If you want to freeze ‘em, place parchment between layers. Thaw in the fridge overnight – they’ll taste just as good as day one. Still have leftovers? They make a weirdly delicious breakfast (just saying).
Tips for Making the Perfect Rhubarb Custard Bars
You don’t have to be a pastry chef, but a few little tweaks help:
- Always use cold butter for the crust – it stays nice and crisp.
- Don’t skip the pre-bake. A soggy crust is NOT the move.
- Fresh rhubarb is best, but frozen works; just pat dry to avoid runniness.
- Letting bars cool is tough, but they slice up so much neater that way.
Common Questions
Q: Can I use frozen rhubarb?
Absolutely. Just thaw and blot dry, or you’ll have a watery mess.
Q: My custard’s still jiggly after baking – is that normal?
A little jiggle is fine! It sets as it cools. If it sloshes, give it a few more minutes.
Q: Can I substitute the sugar?
I’ve tried honey and coconut sugar. The taste changes, but it’ll still be tasty.
Q: How do I cut nice clean bars?
Chill them first, then use a sharp knife. Wipe between cuts. Yes, it’s a bit extra but so worth it.
Q: Do these bars travel well?
Pretty well! Layer with parchment so they don’t stick together, and keep cool if you can.
for more recipes check my
Delicious Rhubarb Muffins: A Must-Bake Recipe!
Deliciously Moist Lemon Blueberry Yogurt Loaf You’ll Love
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Rhubarb Custard Bars
- Total Time: 45
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious and easy-to-make Rhubarb Custard Bars, perfect for spring gatherings.
Ingredients
- 3 cups chopped rhubarb
- 2 cups all-purpose flour (divided)
- 2 cups sugar (divided)
- 1 cup cold, cubed butter
- 3 large eggs
- 2 tsp vanilla extract (optional)
Instructions
- Preheat oven and prepare a baking pan.
- Mix 1 cup flour, 1 cup sugar, and cold cubed butter until crumbly; press into the pan and bake until golden.
- Whisk together eggs, 1 cup sugar, and remaining 1 cup flour for the custard.
- Fold in the chopped rhubarb and pour over the baked crust.
- Return to oven and bake until set; let cool before cutting.
Notes
For a sweeter flavor, consider adding strawberries or a sprinkle of cinnamon. Use cold butter for a crisp crust and ensure to pre-bake to avoid sogginess.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg