Rhubarb Custard Bars: Sweet, Tangy, and Absolutely Irresistible

Introduction

Rhubarb custard bars hold a special place in my heart. Growing up, my grandmother always made these delightful bars whenever rhubarb was in season. The tangy kick from the rhubarb combined with the smooth, creamy custard was something I always looked forward to. These bars became a family favorite, and now, I’m excited to share this cherished recipe with you.

The combination of tart rhubarb and rich, velvety custard makes these bars stand out from the usual dessert offerings. They're ideal for summer picnics, family gatherings, or simply enjoying with a cup of tea. Plus, they’re easier to make than you might think, and they deliver the perfect balance of flavors in every bite.

Let’s dive into the recipe for these rhubarb custard bars—an irresistible dessert that will become a favorite in your home too.

Recipe Overview

Name of the Recipe

Rhubarb Custard Bars

Brief Description

These rhubarb custard bars feature a sweet, buttery crust topped with a layer of creamy custard mixed with tart rhubarb. Each bite delivers a wonderful balance of flavors—sweet, tangy, and rich. Perfect for summer desserts or special occasions.

Ingredients List

For the Crust:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 cup unsalted butter, softened

For the Filling:

• 2 cups granulated sugar
• 7 tbsp all-purpose flour
• 1 1/2 cups heavy cream
• 3 large eggs, beaten
• 4 cups chopped fresh rhubarb

For the Topping (Optional):

• 1/2 cup granulated sugar
• 1 tsp ground cinnamon

Substitutions:

If fresh rhubarb is not available, you can use frozen rhubarb. Just make sure to thaw it completely and drain any excess liquid. For a dairy-free version, substitute the heavy cream with full-fat coconut milk and use a dairy-free butter alternative for the crust.

Step-by-Step Instructions

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a medium-sized bowl, combine the flour and sugar for the crust. Cut in the softened butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of a greased 9x13-inch baking pan.
2. Bake the crust: Bake the crust for 15 minutes or until it turns a light golden color. Remove from the oven and set aside while preparing the filling.
3. Make the filling: In a large mixing bowl, whisk together the sugar and flour for the filling. Gradually stir in the heavy cream and beaten eggs until the mixture is smooth. Gently fold in the chopped rhubarb.
4. Pour the filling over the crust: Once the crust has cooled slightly, pour the rhubarb custard mixture evenly over the top.
5. Bake the bars: Return the pan to the oven and bake for 45-50 minutes, or until the custard is set and the top has a slight golden hue. A knife inserted into the center should come out clean.
6. Prepare the topping: (Optional) While the bars are baking, mix the sugar and cinnamon in a small bowl. Sprinkle this mixture over the bars during the last 10 minutes of baking for an extra sweet touch.
7. Cool and serve: Allow the bars to cool completely before cutting them into squares. For a cleaner cut, chill the bars in the refrigerator for about an hour before serving.

Cooking Times

• Preparation Time: 20 minutes
• Baking Time: 45-50 minutes
• Total Time: Approximately 1 hour 10 minutes

Serving Suggestions

Rhubarb custard bars are perfect on their own, but they also pair beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. These bars make a fantastic dessert for summer picnics or family gatherings, and their unique combination of flavors will impress any crowd. If you’re serving them for a special occasion, a light dusting of powdered sugar just before serving adds an elegant touch.

Nutritional Information (Per Serving)

• Calories: 270
• Fat: 14g
• Carbohydrates: 35g
• Protein: 4g
• Sugar: 22g

Storage and Reheating

Storage: Rhubarb custard bars can be stored in an airtight container in the refrigerator for up to 4 days. The custard will keep its texture, and the flavors will remain just as fresh. For longer storage, you can freeze the bars for up to 2 months. To freeze, wrap each bar individually in plastic wrap and place them in a freezer-safe container.

Reheating: To enjoy these bars warm, you can reheat them in the oven at 350°F (175°C) for about 10 minutes. Alternatively, microwave individual bars for 20-30 seconds until heated through. If reheating from frozen, thaw the bars overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQs)

Can I use other fruits besides rhubarb?

Yes! While rhubarb is the star of this recipe, you can also experiment with other fruits like strawberries, peaches, or even mixed berries. Just keep in mind that some fruits might require a little less sugar since they tend to be sweeter than rhubarb.

Why is my custard too runny?

If your custard is runny, it could be because the bars weren’t baked long enough. Make sure to bake the bars until the center is fully set. Another tip is to let the bars cool completely before cutting them, as the custard will firm up as it cools.

Can I make these bars ahead of time?

Definitely! These bars actually taste even better the next day once the flavors have had time to meld. Feel free to bake them a day in advance and store them in the refrigerator until you’re ready to serve.

Conclusion

If you’re looking for a dessert that balances sweetness with a tangy twist, rhubarb custard bars are the answer. They bring together a buttery crust, a smooth custard filling, and the unique flavor of fresh rhubarb to create a treat that’s both comforting and refreshing. Whether you’re making them for a special occasion or simply as a sweet treat for yourself, these bars are sure to become a staple in your dessert repertoire.

I encourage you to try this recipe and share your results in the comments below. What did you think of the sweet and tangy combination? I can’t wait to hear how these rhubarb custard bars turned out for you!