Rhubarb Custard Bars
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
1 cup cold butter, cubed
2 cups diced fresh rhubarb
1 1/2 cups granulated sugar
4 tablespoons all-purpose flour
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup heavy whipping cream
Frosting:
1 1/2 cups powdered sugar
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
2-3 tablespoons heavy cream (as needed)
Directions:
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
In a bowl, mix 2 cups flour and 1/4 cup sugar. Cut in butter until crumbly. Press mixture into the prepared pan and bake for 10 minutes.
Meanwhile, whisk eggs, 1 1/2 cups sugar, 4 tablespoons flour, salt, vanilla, and cream until smooth. Fold in rhubarb.
Pour custard mixture over the hot crust and bake for 35-40 minutes or until set. Let cool completely.
For frosting, beat powdered sugar, butter, vanilla, and enough cream to reach a spreadable consistency.
Spread frosting over cooled bars, cut into squares, and serve.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 290 kcal per bar | Servings: 16 bars
Tips:
Use very cold butter for a perfectly crumbly crust.
Chill the bars before frosting for a cleaner, neater finish.
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