Rhubarb Custard Bars
Rhubarb Custard Bars are a delightful treat that perfectly blend the tartness of fresh rhubarb with a creamy custard base, all encased in a buttery crust. This recipe is a simple, step-by-step guide to creating a dessert that is not only delicious but also brings a sense of nostalgia and comfort. With their irresistible aroma wafting through your kitchen, these bars are sure to become a family favorite that you’ll want to whip up again and again.
Why You’ll Love This Recipe
This Rhubarb Custard Bars recipe is perfect for both novice bakers and seasoned chefs alike. With minimal ingredients and straightforward preparation, you can indulge in a freshly baked dessert without spending hours in the kitchen. They are a crowd-pleaser, making them ideal for gatherings, potlucks, or simple family dinners. Plus, the sweet and tart combination is a symphony for the taste buds, ensuring everyone will want a second helping!
Ingredients
- 1 cup all-purpose flour: A staple that creates a delicate, crumbly base for your bars.
- 1/2 cup cold butter, cubed: This adds richness and flavor to the crust, making each bite melt in your mouth.
- 2 tbsp sugar: Just enough to sweeten the crust without overpowering the other flavors.
- 2 large eggs: These provide structure and moisture, essential for a creamy filling.
- 1 cup sugar: This is used in the custard filling to balance the tartness of the rhubarb.
- 1/4 cup all-purpose flour: Helps to bind the filling together, ensuring it holds its shape when sliced.
- 1/4 tsp salt: A pinch of salt enhances the overall flavor of the bars.
- 2 cups chopped rhubarb: Freshly chopped rhubarb brings a bright, tangy freshness that complements the sweetness perfectly.
Step-by-Step Directions
Preheat your oven to 350°F (175°C), preparing your kitchen for that heavenly aroma to come.
Mix the crust ingredients: In a mixing bowl, combine 1 cup of all-purpose flour, ½ cup of cold, cubed butter, and 2 tablespoons of sugar. Use a pastry cutter or your fingers to work the mixture until it resembles coarse crumbs.
Press the mixture into a greased 8×8-inch pan, ensuring the crust is even. You want this to form a solid, buttery foundation for your delicious filling.
Bake the crust for 12-15 minutes, or until it’s lightly golden. This initial baking creates a delightful, crispy texture.
Prepare the custard filling: In a separate bowl, whisk together 2 large eggs, 1 cup of sugar, ¼ cup of all-purpose flour, and ¼ teaspoon of salt until well combined.
Fold in the chopped rhubarb: Gently incorporate the 2 cups of chopped rhubarb into the egg mixture, ensuring every piece is coated.
Pour the filling over the hot crust, spreading it evenly to create a beautiful layer of custard.
Bake for 35-40 minutes until the filling is set and lightly golden on top. You can check for doneness by gently shaking the pan; the center should not jiggle.
Let cool completely: Allow the bars to cool in the pan before slicing into squares. For an elegant touch, dust with powdered sugar before serving!
Tips & Tricks
Fresh vs. Frozen Rhubarb: While fresh rhubarb is recommended for the best flavor and texture, if frozen is what you have, use it! Just make sure to thaw and drain excess moisture before adding it to the filling.
Adjust Sweetness: Depending on your taste preference, you can reduce the sugar in the filling if you prefer a more tart bar, or add a dash of cinnamon or nutmeg for extra warmth.
Chill for Clean Slices: If you want perfectly sliced bars, refrigerate them for a short while once cooled. This will help the custard set further, making them easier to cut cleanly.
Serving Suggestions & Pairings
Rhubarb Custard Bars are incredibly versatile. Serve them warm alongside a scoop of vanilla ice cream for an indulgent dessert. They also pair wonderfully with a dollop of whipped cream or a drizzle of caramel sauce. For drinks, consider serving them with freshly brewed tea or iced lemonade for a refreshing combination.
Nutritional Information
Per serving (1 bar):
- Calories: Approximately 180
- Protein: 2g
- Carbohydrates: 28g
- Fat: 8g
- Fiber: 1g
- Sugar: 12g
Enjoy these sweet treats in moderation as part of a balanced diet. They’re perfect for indulging your sweet tooth while still incorporating delightful fruit.
Storing Tips & Variations
To store your Rhubarb Custard Bars, keep them in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week or freeze for up to three months. If freezing, wrap each bar individually in plastic wrap for optimal freshness.
For variations, consider mixing in other fruits like strawberries for added sweetness or substituting the rhubarb with same quantity of chopped apples or pears for a different flavor profile.
Conclusion
Now that you have the ultimate Rhubarb Custard Bars recipe, it’s time to bring some joy into your kitchen. With its ease of preparation and delightful taste, this dessert is bound to become a staple in your home. Don’t hesitate to share your experience and let your loved ones taste the deliciousness of homemade bars!
FAQs
Can I use frozen rhubarb?
- Yes, you can use frozen rhubarb! Just ensure you thaw it first and drain any excess liquid to avoid a soggy filling.
How do I know when the bars are done?
- The bars are done when the filling is set and lightly golden. A slight jiggle in the middle is acceptable as they’ll continue to firm up while cooling.
Can I make these bars vegan?
- Yes, you can substitute the eggs with flaxseed meal (1 tablespoon of flaxseed meal combined with 2.5 tablespoons of water for each egg) and replace the butter with a vegan alternative.
What’s the best way to slice these bars?
- Ensure they cool completely at room temperature or refrigerate before slicing. A sharp knife will give you clean cuts.
Can I alter the amount of sugar in the bars?
- Absolutely! Feel free to adjust the sugar to suit your taste, remembering this will alter the sweetness of the custard filling.
Rhubarb Custard Bars
Ingredients
Crust Ingredients
- 1 cup all-purpose flour A staple that creates a delicate, crumbly base for your bars.
- 1/2 cup cold butter, cubed Adds richness and flavor to the crust.
- 2 tbsp sugar Just enough to sweeten the crust.
Custard Filling Ingredients
- 2 large eggs Provides structure and moisture.
- 1 cup sugar Balances the tartness of the rhubarb.
- 1/4 cup all-purpose flour Helps to bind the filling together.
- 1/4 tsp salt Enhances the overall flavor.
- 2 cups chopped rhubarb Brings a bright, tangy freshness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine 1 cup of all-purpose flour, ½ cup of cold, cubed butter, and 2 tablespoons of sugar. Use a pastry cutter or your fingers to work the mixture until it resembles coarse crumbs.
- Press the mixture into a greased 8×8-inch pan evenly.
- Bake the crust for 12-15 minutes, or until it’s lightly golden.
Custard Filling
- In a separate bowl, whisk together 2 large eggs, 1 cup of sugar, ¼ cup of all-purpose flour, and ¼ teaspoon of salt until well combined.
- Gently fold in the 2 cups of chopped rhubarb, ensuring every piece is coated.
- Pour the filling over the hot crust, spreading it evenly.
- Bake for 35-40 minutes until the filling is set and lightly golden on top.
- Let cool completely in the pan before slicing into squares.