There is nothing quite like the perfect balance of tart and sweet snugged in a meltingly tender custard bar, and this Rhubarb Custard Bars Recipe delivers exactly that experience. Featuring a buttery crust baked to a golden finish, topped with a luscious custard filled with fresh, tangy rhubarb, this dessert is a celebration of spring’s bounty. Every bite bursts with flavor and texture that’s sure to bring a joyful smile to your face, making it an all-time favorite to share with family and friends. If you love simple yet sophisticated desserts, these bars are about to become your new go-to treat.
Ingredients You’ll Need
Gathering the right ingredients is the first joyful step toward baking these delightful bars. Everything you need is straightforward and classic, each playing an essential role in creating the dish’s irresistible flavor and texture. The crust’s buttery richness, the custard’s creamy silkiness, and the rhubarb’s tart punch all combine harmoniously to make this dessert truly special.
- All-purpose flour (2 cups for crust and ¼ cup for filling): Provides structure and tenderness for both crust and custard layers.
- Powdered sugar (¾ cup): Sweetens the crust delicately and helps keep it crumbly.
- Cold unsalted butter (1 cup, cubed): The star of the crust, adding richness and a flaky texture when cut in cold.
- Large eggs (4): Bind everything together while giving the custard its silky consistency.
- Granulated sugar (2 cups): Sweetens the filling to balance the rhubarb’s tartness.
- Salt (½ teaspoon): Just a pinch enhances all the flavors beautifully.
- Heavy cream (1½ cups): Adds a creamy depth that makes the custard luxuriously smooth.
- Fresh rhubarb (4 cups, chopped): The unmistakable tangy star ingredient that brings brightness and color to the bars.
How to Make Rhubarb Custard Bars Recipe
Step 1: Prepare the Crust
Begin by preheating your oven to 350°F so it’ll be ready to bake the crust to a tender, golden perfection. In a medium bowl, mix together the all-purpose flour and powdered sugar. Then, cut in the cold, cubed butter using either a pastry cutter or your fingers until the mixture looks like coarse crumbs. This step is crucial because those tiny butter pieces will melt during baking, creating that wonderfully flaky but sturdy base. Press the mixture evenly into the bottom of a greased 9 by 13-inch baking dish, making sure the layer is compact and uniform. Bake the crust for about 15 minutes or until it’s lightly golden—this pre-baking ensures it stays crisp under the custard.
Step 2: Whisk the Custard Mixture
While the crust is baking, grab a large bowl to make your custard filling. Whisk together the eggs, granulated sugar, flour, and salt until smooth and creamy. This mixture forms the backbone of the custard, blending the textures perfectly. Then gently stir in the heavy cream for that rich silkiness we all adore. Finally, fold in the chopped fresh rhubarb with care; the fruit will lend a vibrant color and tang beyond compare.
Step 3: Combine and Bake
Once the crust comes out from the oven, pour the custard and rhubarb mixture carefully over the hot crust. The heat from the crust gives the custard a beautiful start toward setting. Pop the baking dish back in the oven and bake for 40 to 45 minutes. You’ll know it’s ready when the custard has set up nicely and the top turns a delightful light golden brown. Allow it to cool completely—this is key to letting those luscious layers settle and become sliceable.
Step 4: Chill and Slice
For clean, beautiful bars, refrigerate the cooled dessert for at least 2 hours before cutting. This step makes slicing easier and ensures each bar holds its shape perfectly. When ready, cut the bars into 12 even pieces to serve.
How to Serve Rhubarb Custard Bars Recipe
Garnishes
These bars are divine just as they are, but if you want to dial up the charm, a light dusting of powdered sugar adds a touch of elegance and sweetness that contrasts nicely with the tart rhubarb. Fresh mint leaves or a dollop of whipped cream also make fantastic garnishes to add a fresh note and wonderful texture.
Side Dishes
Pair your Rhubarb Custard Bars Recipe with a scoop of vanilla ice cream or a drizzle of homemade caramel sauce for a delightful play of temperatures and flavors. A simple cup of strong coffee or freshly brewed tea serves as the perfect beverage counterpart, balancing the dessert’s richness and refreshing your palate.
Creative Ways to Present
For a special occasion, serve the bars on a beautiful platter lined with edible flowers or fresh rhubarb stalks for a rustic yet sophisticated look. Cutting them into smaller bite-sized squares transforms the dessert into elegant finger foods—ideal for parties or brunch gatherings where guests can savor the flavors in one delightful bite.
Make Ahead and Storage
Storing Leftovers
Rhubarb Custard Bars keep well in the refrigerator for up to 4 days. Store them in an airtight container to maintain freshness and prevent the bars from absorbing other fridge odors. Their flavor often improves after a day as the custard firms up even more.
Freezing
If you want to enjoy these bars later, you can freeze them successfully. Wrap individual bars tightly with plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months. When you’re ready to eat, thaw them overnight in the refrigerator to retain their creamy texture.
Reheating
It’s best to enjoy Rhubarb Custard Bars cold or at room temperature. If you prefer them warm, gently heat a single bar in the microwave for about 15-20 seconds. Be careful not to overheat, as this could make the custard separate or become rubbery. A slight warm-up enhances the aromas wonderfully!
FAQs
Can I substitute frozen rhubarb for fresh?
Yes, frozen rhubarb can be used if fresh isn’t available, but be sure to thaw and drain it well to avoid excess moisture that could make the bars soggy.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend suitable for baking. Just make sure it contains xanthan gum or similar to maintain the right texture.
Can I add other fruits to the filling?
Definitely, mixing in strawberries or raspberries with the rhubarb can tone down the tartness and introduce delightful variations of flavor.
How do I know when the custard is fully baked?
The custard should be set but still slightly jiggly in the center; it will firm up more as it cools. Avoid overbaking to keep it creamy and tender.
What’s the best way to cut the bars evenly?
Use a sharp knife and wipe it clean between cuts. Chilling the bars thoroughly before slicing ensures clean edges without crumbling.
Final Thoughts
There is a wonderful kind of joy in baking something that feels both nostalgic and fresh, and this Rhubarb Custard Bars Recipe hits that sweet spot perfectly. It’s a dessert that invites sharing, lingering smiles, and second helpings. Whether for a cozy family dinner or a festive gathering, these bars are simple to make yet endlessly satisfying. I hope you give this recipe a try—it just might become one of your favorite springtime treats!
Print
Rhubarb Custard Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the tangy and creamy combination of these Rhubarb Custard Bars, a classic American dessert perfect for spring. With a buttery crust topped by a luscious rhubarb custard filling, this easy-to-make treat is sure to satisfy your sweet tooth and impress guests.
Ingredients
For the crust:
- 2 cups all-purpose flour
- ¾ cup powdered sugar
- 1 cup cold unsalted butter, cubed
For the filling:
- 4 large eggs
- 2 cups granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 1½ cups heavy cream
- 4 cups chopped fresh rhubarb
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even baking.
- Prepare the crust: In a medium bowl, mix 2 cups all-purpose flour and ¾ cup powdered sugar. Incorporate 1 cup cold, cubed unsalted butter by cutting it into the dry mixture with a pastry cutter or your fingers until the texture resembles coarse crumbs. Press this mixture evenly into the bottom of a greased 9×13-inch baking dish.
- Bake the crust: Place the crust in the preheated oven and bake for about 15 minutes, or until the crust turns lightly golden. This par-baking ensures a firm base for the custard filling.
- Make the custard filling: While the crust bakes, whisk together 4 large eggs, 2 cups granulated sugar, ¼ cup all-purpose flour, and ½ teaspoon salt in a large bowl until smooth. Stir in 1½ cups heavy cream, then gently fold in 4 cups chopped fresh rhubarb to evenly distribute.
- Combine and bake: Pour the custard and rhubarb mixture over the hot crust. Return the baking dish to the oven and bake for 40 to 45 minutes, or until the custard is set and the top turns lightly golden.
- Cool and chill: Remove from oven and allow to cool completely. For clean-cut bars, refrigerate for at least 2 hours before slicing into 12 bars. This cooling step helps the custard firm up for perfect portions.
Notes
- For a sweeter finish, dust the cooled bars with powdered sugar before serving.
- You can substitute part of the rhubarb with strawberries for a milder, sweeter flavor and added color.
- Store the bars in the refrigerator for up to 4 days to keep them fresh.
