Oh, you are going to LOVE these bars! Imagine this: a slightly crumbly, buttery crust hugging a perfectly creamy, tangy rhubarb filling. It’s like a hug in dessert form. These Irresistible Creamy Rhubarb Custard Bars are my go-to when I need something a little special but still super easy. They’re just magnificent for picnics, potlucks, or honestly, just a Tuesday afternoon because why not?
Why You’ll Love This Irresistible Creamy Rhubarb Custard Bars Recipe
Seriously, these bars are a dream! Here’s why you’ll be making them again and again:
- Super Simple to Make: No fancy tricks needed, just a few basic steps and you’re golden!
- That Perfect Tangy-Sweet Balance: The rhubarb is just tart enough to cut through the creamy, sweet custard. Yum!
- Incredible Texture Combo: You get that lovely crumbly crust and then smooth, rich filling. So satisfying!
- Versatile Treat: Perfect for dessert, a coffee break, or a special occasion. They always disappear fast!
- Bright & Cheerful: That gorgeous pink hue from the rhubarb just makes people happy.
Gather Your Ingredients for Creamy Rhubarb Custard Bars
Alright, let’s get down to business! You won’t need anything too fancy for these beauties, just some good old pantry staples and, of course, beautiful rhubarb. It’s always a good idea to have everything measured out and ready to go before you start mixing. Trust me, it makes everything flow so much better!
For the Crumbly Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, nice and softened so it mixes easily
- 1/4 cup granulated sugar
- A little pinch of salt to make all those flavors pop!
For the Luscious Rhubarb Custard Filling:
- 2 cups chopped fresh rhubarb (make sure it’s chopped into small, bite-sized pieces!)
- 1 cup granulated sugar (this is key for that perfect sweet and tart balance)
- 1/4 cup all-purpose flour
- 2 large eggs, at room temperature is best
- 1/4 cup milk – any kind will do!
- 1 teaspoon pure vanilla extract – don’t skimp on this, it adds so much warmth!
See? Totally doable. Just having these ready to go makes the whole process feel so much smoother, and you’ll be on your way to baking some seriously delicious bars in no time.
Step-by-Step Guide to Making Irresistible Creamy Rhubarb Custard Bars
Okay, deep breaths, everyone! Making these Irresistible Creamy Rhubarb Custard Bars is totally doable, and honestly, it’s kind of fun. Just follow along, don’t rush, and you’ll have yourself a little slice of rhubarb heaven. We’re going to start with that yummy crust, then whip up the filling, and before you know it, you’ll be pulling them out of the oven!
Preparing the Crust for Your Rhubarb Custard Bars
First things first, let’s get that crust going. Grab your flour, softened butter, that little bit of sugar, and the pinch of salt. You want to mix this all together until it looks like coarse crumbs. Think wet sand, but sweeter! Then, just gently press this mixture evenly into the bottom of your 8×8 inch baking pan. Make sure it’s nice and even so you get a good base for all that delicious filling.
Oh, and don’t forget to preheat your oven to 350°F (175°C) while you’re doing this. We want it nice and hot and ready to bake!
Creating the Creamy Rhubarb Custard Filling
Now for the star of the show! In a separate bowl, get your chopped rhubarb, the rest of the sugar (that’s 1 cup), and the 1/4 cup of flour all mixed up. This makes sure our filling isn’t too runny. Next, in another bowl, lightly beat those two eggs. Whisk in your milk and that wonderful vanilla extract. Once those are combined, pour this lovely liquid mixture right into the rhubarb and sugar bowl. Give it a good stir until everything is nicely coated. It’ll look a bit lumpy and gorgeous!
Assembling and Baking Your Irresistible Bars
Almost there! Carefully spread that wonderful rhubarb custard filling evenly over the crust you pressed into the pan. Try to get it as smooth as you can without disturbing the crust too much. Now, pop that pan into your preheated oven. It’ll need to bake for about 35 to 45 minutes. You’ll know they’re ready when the custard looks set – it won’t be jiggly anymore – and the top gets this pretty, lightly golden color. Just like with a rhubarb crisp, you’re looking for that cooked-through goodness.
The hardest part? Letting them cool completely in the pan after they come out of the oven. I know, I know, it’s torture when they smell this good! But trust me, this is crucial for getting clean cuts and for them not to fall apart. Patience will be rewarded!
Tips for Perfect Creamy Rhubarb Custard Bars
Making these Irresistible Creamy Rhubarb Custard Bars is pretty straightforward, but like any good baking project, a few little tricks can make all the difference. I’ve learned a thing or two over the years, and I want to share them so yours turn out absolutely perfect!
First off, make sure your butter for the crust is truly softened but not melty. You want it to mix in and form those nice crumbly bits. If it’s too cold, it won’t combine well, and if it’s too warm, your crust might get greasy.
When you’re chopping your rhubarb, try to get the pieces pretty uniform. Nobody wants a giant chunk of rhubarb in one bite and nothing in another! It helps everything cook evenly. Also, don’t be afraid of a little tartness from the rhubarb; it’s what makes these bars so addictive! If it seems super tart, you can add just a smidge more sugar, but I find the balance in the recipe usually hits the sweet spot.
And please, oh please, let them cool completely before cutting. I know it’s agony, but if you try to slice them while warm, they’ll just squish and fall apart. Give them time to set up properly; it’s like magic! It makes them so much easier to handle and gives you those beautiful, clean squares. It’s a bit like getting the cooling right for crispy cookies – patience pays off!
Ingredient Notes and Substitutions for Rhubarb Custard Bars
Let’s chat about some of the stars in this recipe! Fresh rhubarb is definitely the top choice for that quintessential tangy flavor. Seeing it piled up at the farmer’s market always gets me so excited for baking season. But hey, life happens, and sometimes fresh isn’t an option. If you can only find frozen rhubarb, don’t sweat it! Just make sure to thaw it completely and drain off any extra liquid before you measure it out. You might find you need a tiny bit more sugar since frozen can sometimes be a bit milder. And for the flour? All-purpose is what I usually use, but if you’re looking to experiment, a gluten-free blend designed for baking should work just fine in both the crust and the filling. I haven’t tested it myself, but feel free to give it a whirl and let me know how it turns out!
Serving and Storing Your Irresistible Creamy Rhubarb Custard Bars
Okay, the moment of truth! These Irresistible Creamy Rhubarb Custard Bars are best served totally cooled – patience, remember? They’re wonderful on their own, but if you want to be fancy, a dollop of whipped cream or a scoop of vanilla ice cream is just divine. If you have any leftovers (which is rare in my house!), just pop them into an airtight container. They’ll keep beautifully in the fridge for about 3-4 days. Honestly, they taste even better the next day!
Frequently Asked Questions about Rhubarb Custard Bars
Got questions about whipping up these rhubarb custard bars? I’ve got answers! It’s totally normal to wonder about a few things, especially with unique ingredients like rhubarb. Let’s clear up any doubts so your baking adventure is smooth sailing!
Can I use frozen rhubarb for this recipe?
You sure can! If you’re using frozen rhubarb, just make sure to thaw it out completely first. Give it a good drain to get rid of any excess water. You might find you need a little extra sugar since frozen rhubarb can sometimes be a bit milder than fresh. Just taste your filling mixture before you bake!
How do I know when the bars are done baking?
That’s a great question! You’re looking for a few signs. The edges of the custard should look set, not jiggly or wet. The top will likely have a beautiful pale golden color. A gentle poke with your finger should feel slightly firm and springy. If you insert a thin knife near the center, it should come out mostly clean, with just a few moist crumbs clinging to it. We don’t want it wet, but not dry either!
Why did my custard filling crack?
Oh, the dreaded crack! Usually, that happens if the oven is too hot or if the bars are baked for too long. Sometimes, a cracked custard is just a sign of a zealous oven! Don’t worry too much if it happens, though. The flavor is still going to be amazing, and once it cools, you can always cover it with a little whipped cream or dust it with powdered sugar. Next time, try lowering the oven temp slightly or pulling it out a few minutes sooner.
Estimated Nutritional Information
Just a little heads-up: these numbers are approximate, okay? Depending on the exact brands you use and how you measure things (like butter!), your figures might change a tad. But generally, each of these delicious Irresistible Creamy Rhubarb Custard Bars comes in around 250 calories. You’ll find they’re packed with about 12g of fat (7g saturated), 35g carbs, and 3g of protein. It’s a good bit of sweetness and tang all rolled into one!
Share Your Irresistible Creamy Rhubarb Custard Bar Creations!
Have you made these amazing Irresistible Creamy Rhubarb Custard Bars? I’d absolutely LOVE to hear all about it! Did you try any fun variations? How did they hold up at your get-together? Please, please share your thoughts, rate the recipe, or even better, tag me in your photos on social media! You can also reach out through my contact page. I can’t wait to see your creations!
Print
Irresistible Creamy Rhubarb Custard Bars
- Total Time: 60 min
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
A delightful recipe for creamy rhubarb custard bars that are perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups chopped fresh rhubarb
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- In a medium bowl, combine the flour, softened butter, 1/4 cup sugar, and salt. Mix until crumbly. Press this mixture evenly into the bottom of the prepared baking pan to form the crust.
- In a separate bowl, whisk together the chopped rhubarb, 1 cup sugar, and 1/4 cup flour.
- In another bowl, beat the eggs, then whisk in the milk and vanilla extract.
- Pour the egg mixture over the rhubarb mixture and stir until well combined.
- Spread the rhubarb custard filling evenly over the crust in the baking pan.
- Bake for 35-45 minutes, or until the custard is set and the top is lightly golden.
- Let the bars cool completely in the pan before cutting into squares.
Notes
- For a richer flavor, you can add a pinch of cinnamon to the crust mixture.
- Ensure the rhubarb is chopped into small, uniform pieces for even cooking.
- Allowing the bars to cool completely will make them easier to cut and prevent them from falling apart.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: rhubarb custard bars, creamy rhubarb bars, easy dessert recipe, fruit bars, baking recipe