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Rhubarb and Vanilla Custard Bars Recipe

Rhubarb and Vanilla Custard Bars

Welcome to the delightful world of Rhubarb and Vanilla Custard Bars! If you're looking for a dessert that perfectly balances sweetness and tartness, then look no further. These bars are a delightful treat that combines the tangy flavor of rhubarb with the creamy richness of vanilla custard, making them an irresistible choice for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Rhubarb Filling
  • 2 cups rhubarb chopped
  • 1 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
For the Crust and Custard
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter softened
  • 1/4 cup powdered sugar
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup milk
  • 1 tsp baking powder

Equipment

  • 9x9-inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring Cups and Spoons
  • Knife
  • Cooling Rack

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C). Grease your 9x9-inch baking pan with butter or cooking spray.
  2. Step 2: In a medium bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Toss everything together and let it sit for about 10-15 minutes.
  3. Step 3: In a separate bowl, mix together the all-purpose flour, powdered sugar, salt, and baking powder. Add the softened butter and blend until it resembles coarse crumbs.
  4. Step 4: Press two-thirds of the flour mixture firmly into the bottom of the greased baking pan.
  5. Step 5: In another bowl, whisk together the eggs and milk until fully combined. Pour this mixture over the crust in the baking pan.
  6. Step 6: Spoon the rhubarb mixture evenly over the custard layer.
  7. Step 7: Crumble the remaining flour mixture over the top of the rhubarb filling.
  8. Step 8: Bake for 35-40 minutes until the custard is set and the top is lightly golden.
  9. Step 9: Allow the bars to cool completely in the pan on a wire rack before cutting into squares.

Notes

Store the bars in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage; simply thaw in the refrigerator before serving.