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Rhubarb and Vanilla Custard Bars Recipe

Rhubarb and Vanilla Custard Bars

Welcome to the delightful world of Rhubarb and Vanilla Custard Bars! If you're searching for a dessert that captures the essence of spring with a burst of tartness and a creamy finish, you’ve come to the right place.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course: Dessert
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter softened
  • 1 large egg yolk
  • 2 tablespoons cold water
For the filling
  • 2 cups rhubarb chopped
  • 0.75 cup granulated sugar
  • 0.5 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup heavy cream
  • 1 tablespoon cornstarch

Equipment

  • 9x13-inch baking dish
  • Mixing bowls (various sizes)
  • Whisk
  • Rubber spatula
  • Baking parchment (optional for easy removal)
  • Measuring cups and spoons
  • Sharp knife for chopping rhubarb

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking dish with butter or cooking spray.
  2. Step 2: In a mixing bowl, combine flour, sugar, and salt. Add softened butter and mix until the texture resembles coarse crumbs.
  3. Step 3: Stir in egg yolk and cold water until the dough comes together. Press evenly into the bottom of the prepared baking dish.
  4. Step 4: Bake the crust for about 15 minutes until lightly golden. Let it cool slightly while preparing the filling.
  5. Step 5: In a separate bowl, combine chopped rhubarb with sugar and let it sit for about 10 minutes.
  6. Step 6: In another bowl, whisk together eggs, heavy cream, vanilla extract, and cornstarch until smooth.
  7. Step 7: Spread the rhubarb mixture evenly over the baked crust, then pour the custard mixture on top.
  8. Step 8: Bake for an additional 30-35 minutes until the custard is set and slightly golden.
  9. Step 9: Allow the bars to cool completely in the pan before slicing into squares. Serve chilled or at room temperature.

Notes

These bars can be made a day in advance and stored in the refrigerator. They taste even better the next day!