Rhubarb Custard Bars A Tangy Creamy Spring Treat

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Rhubarb Custard Bars A Tangy Creamy Spring Treat

Why You’ll Love This Recipe


Rhubarb Custard Bars are the perfect balance of sweet, tangy, and creamy. With a buttery shortbread crust, a rich custard filling, and tart rhubarb baked right in, these bars scream springtime comfort. They’re easy to slice, great for potlucks or family desserts, and offer that nostalgic taste of grandma’s kitchen — every bite is soft, zesty, and irresistible.

Ingredients


For the crust:

  • 1 cup all-purpose flour
  • ½ cup cold butter, cubed
  • ¼ cup granulated sugar

For the filling:

  • 2 large eggs
  • 1 cup granulated sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • 2 cups chopped fresh rhubarb
  • 1 cup whole milk
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish or line with parchment paper.
  2. In a bowl, combine 1 cup flour, ½ cup cold butter, and ¼ cup sugar. Mix until crumbly.
  3. Press mixture into the bottom of the baking dish to form a crust.
  4. Bake crust for 12–15 minutes until lightly golden.
  5. Meanwhile, whisk eggs, 1 cup sugar, ¼ cup flour, and salt in a bowl until smooth.
  6. Stir in milk, vanilla extract, and chopped rhubarb.
  7. Pour filling over hot crust and return to oven.
  8. Bake 40–45 minutes until custard is set and edges are slightly golden.
  9. Cool completely before slicing into bars.

Servings and Timing

  • Makes 9–12 bars
  • Prep time: 15 minutes
  • Bake time: 55–60 minutes total
  • Cool time: 1 hour

Variations

  • Add a sprinkle of cinnamon or nutmeg to the filling for extra warmth.
  • Mix in chopped strawberries with rhubarb for a sweet twist.
  • Use brown sugar in the crust for a richer base flavor.
  • Add shredded coconut to the custard for texture and sweetness.

Storage and Reheating

  • Store bars in an airtight container in the fridge for up to 4 days.
  • Best served cold or at room temperature.
  • To warm, microwave individual bars for 10–15 seconds.
  • Not recommended for freezing due to custard texture.
Rhubarb Custard Bars A Tangy Creamy Spring Treat
Rhubarb Custard Bars A Tangy Creamy Spring Treat

FAQs


Can I use frozen rhubarb?
Yes, just thaw and drain it well before using to prevent excess moisture.

Why is my custard not setting?
Make sure you bake until the center is no longer jiggly. Cool completely to allow the custard to firm.

Can I double the recipe?
Yes, double ingredients and use a 9×13-inch pan. Bake a few minutes longer as needed.

Can I make this dairy-free?
Use unsweetened almond milk and dairy-free butter for a plant-based option, though texture may vary.

Conclusion


Rhubarb Custard Bars are a nostalgic spring treat full of tart rhubarb and smooth, creamy custard on a golden shortbread crust. Simple to make and bursting with seasonal flavor, they’re perfect for sharing with family, serving at gatherings, or keeping all to yourself with a hot cup of tea. Tangy, sweet, and melt-in-your-mouth delicious!

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