Description
Delightful rhubarb custard bars offering a sweet-tart flavor profile with a buttery crust and rich custard.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup powdered sugar
- 1 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease your 9×13 inch baking dish lightly to prevent sticking.
- Prepare the rhubarb filling: In a medium bowl, combine the chopped rhubarb, granulated sugar, 1/4 cup flour, and salt. Set aside.
- Make the crust: In another bowl, cream together the softened butter and powdered sugar using your electric mixer until light and fluffy. Add the cup of flour and vanilla extract, mixing until crumbly.
- Press the crust: Transfer the crumbly mixture into the bottom of the prepared baking dish and press it down evenly.
- Whisk the custard: In a large bowl, beat the eggs lightly. Mix in the baking powder and milk until well combined.
- Layer the ingredients: Pour the egg mixture over the crust, then spread the rhubarb mixture evenly on top.
- Bake to perfection: Place the dish in the preheated oven and bake for about 30-35 minutes, or until the custard sets and the edges are golden brown.
- Cool completely before slicing into squares.
Notes
Make-ahead tips: Prepare your rhubarb filling a day before and refrigerate. Adjust sugar if using different fruits.
Nutrition
- Serving Size: 1 square
- Calories: 190
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg