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Delicious Rhubarb and Vanilla Custard Bars Recipe

Rhubarb and Vanilla Custard Bars

If you’re searching for a delightful dessert that perfectly balances tartness and sweetness, look no further than these Rhubarb and Vanilla Custard Bars. These bars are a wonderful way to showcase the unique and vibrant flavor of rhubarb while enveloping it in a rich, creamy custard.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 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
  • 0.25 tsp salt
For the Filling
  • 2 cups rhubarb chopped
  • 1 cup heavy cream
  • 0.5 cup granulated sugar for custard
  • 3 large eggs for custard
  • 1 tsp vanilla extract for custard
  • 2 tbsp cornstarch

Equipment

  • Mixing bowls
  • Measuring Cups and Spoons
  • 9x9-inch baking pan
  • Parchment paper
  • Whisk
  • Spatula
  • Knife or Pizza Cutter

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Prepare your baking pan by greasing it and lining it with parchment paper.
  2. Step 2: In a mixing bowl, combine the all-purpose flour, granulated sugar, unsalted butter, large egg, vanilla extract, and salt. Mix until a dough forms.
  3. Step 3: Transfer the dough into the prepared baking pan, pressing it evenly across the bottom. Bake the crust for about 15 minutes, or until lightly golden.
  4. Step 4: Mix the chopped rhubarb with ½ cup of granulated sugar and let it sit for about 10 minutes.
  5. Step 5: In another bowl, whisk together the heavy cream, large eggs, vanilla extract, and cornstarch until smooth.
  6. Step 6: Once the crust is finished baking, spread the prepared rhubarb evenly over the top. Pour the custard mixture over the rhubarb.
  7. Step 7: Return the pan to the oven and bake for an additional 30-35 minutes, or until the custard is set and lightly browned.
  8. Step 8: Once baked, cool completely in the pan. Lift the bars out using the parchment paper and slice into squares.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days.