Rhubarb Custard Bars
These Rhubarb Custard Bars are the perfect balance of sweet and tangy, with a buttery crust, creamy custard filling, and a soft rhubarb topping. A spring and summer favorite that’s great for potlucks or a cozy treat at home!
🍓 Ingredients
For the crust:
- 2 cups all-purpose flour
- ¾ cup powdered sugar
- 1 cup cold unsalted butter, cut into cubes
For the filling:
- 4 large eggs
- 2 cups granulated sugar
- ½ cup all-purpose flour
- ½ teaspoon salt
- 4 cups diced fresh rhubarb
🥣 Instructions
- Preheat oven to 350°F (175°C). Lightly grease or line a 9×13-inch baking pan with parchment paper.
- Make the crust:
In a large bowl, combine flour and powdered sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Press firmly into the bottom of the prepared pan.
Bake for 15 minutes, or until the edges just begin to turn golden. - Make the filling:
In another bowl, whisk together eggs, sugar, flour, and salt until smooth. Gently fold in the chopped rhubarb.
Pour the filling evenly over the hot crust. - Bake:
Return to the oven and bake for 40–45 minutes, or until the custard is set and lightly golden on top. - Cool and serve:
Let bars cool completely in the pan. Chill before cutting into squares for clean slices. Store in the refrigerator.
🌟 Tips
- Use fresh rhubarb for best flavor, but frozen rhubarb works in a pinch — just thaw and drain well.
- Add a dash of vanilla extract to the custard if you like a hint of warmth.
- Dust with powdered sugar before serving for a pretty finish.
