Sweet and Tangy Rhubarb Custard Bars
Ingredients:
For the crust:
1 cup all-purpose flour
1/2 cup cold unsalted butter, cubed
1/4 cup granulated sugar
For the custard filling:
2 large eggs
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 cups chopped rhubarb
Optional topping:
1/2 cup white chocolate chips
1/4 cup brown sugar
Directions:
Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish or line with parchment paper.
In a bowl, combine flour and sugar for the crust. Cut in the cold butter until crumbly. Press the mixture into the bottom of the prepared pan.
Bake the crust for 15 minutes or until lightly golden.
While the crust bakes, prepare the filling by whisking together eggs, sugar, flour, vanilla extract, and salt until smooth.
Fold in the chopped rhubarb. Pour the mixture over the hot crust.
Sprinkle white chocolate chips and brown sugar on top (if using).
Return to oven and bake for an additional 40–45 minutes, or until the custard is set and the top is golden brown.
Cool completely before cutting into bars. Chill for best slicing results.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 260 kcal | Servings: 9 bars
Tips:
Use fresh rhubarb for best tart flavor and texture.
Refrigerate before serving for clean slices and firmer custard.
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