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These rhubarb custard bars are the dreamy mashup of tart fruit and rich creamy custard layered atop a buttery crust. When spring brings fresh rhubarb into my kitchen these bars are the first thing I bake for a family treat or to share with neighbors. The combination of tangy and sweet wins over everyone no matter the occasion.
I remember making this during the first warm weekend of spring and even my staunchest rhubarb skeptic asked for seconds. It has become a signature recipe in my family ever since.
Ingredients
- All purpose flour: gives structure to both crust and custard using a good quality flour creates a tender base
- Granulated sugar: adds sweetness to the crust and the creamy layer look for fine granulated for smoother texture
- Cold butter cubed: ensures a flaky crisp crust real unsalted butter is best for the right flavor
- Large eggs: create richness and help thicken the custard fresh eggs make your filling beautifully golden
- Salt: balances the sweetness and punches up all the flavors use a fine sea salt for even blending
- Heavy cream: makes the custard extra smooth and luscious full fat cream gives the best result
- Diced rhubarb: brings the signature tang and beautiful pink color choose firm stalks that are bright and crisp
For the best dessert seek out rhubarb at its peak and avoid woody or limp pieces.
Step-by-Step Instructions
- Prepare the Crust:
- In a large bowl blend flour and sugar together then use your fingers or a pastry cutter to work in cold butter until the mixture is crumbly and pebbly the butter should be visible in small bits this ensures a crisp tender base
- Form and Bake the Crust:
- Press the crumbly mixture evenly into a greased nine by thirteen inch pan pressing into the corners so the thickness is even bake for ten minutes until firm but still pale
- Mix the Custard Filling:
- In a big mixing bowl whisk eggs with sugar flour salt and heavy cream whisk thoroughly until the mixture is very smooth without any lumps this ensures a silky custard
- Add Rhubarb:
- Gently fold in diced rhubarb with a spatula distributing it evenly you want rhubarb in every bite
- Pour and Bake Again:
- Pour the custard filling over the hot crust spread out evenly bake for forty to forty five minutes until the top is just golden and the middle is barely set
- Cool and Slice:
- Allow the bars to cool completely in the pan this helps the custard firm up so you get neat squares when slicing
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Every time I bake these the aroma fills the house and it brings back memories of my mom teaching me how to dice rhubarb as a kid. My favorite part is sneaking a bite from the pan before it cools.
Storage Tips
Store cooled bars in an airtight container in the refrigerator where they keep fresh for three to four days. If stacking separate layers with parchment paper to prevent sticking. You can freeze them for up to one month just thaw overnight in the fridge before serving.
Ingredient Substitutions
If you cannot find fresh rhubarb frozen will work just thaw and drain it first to avoid watering down the custard. For the custard use half and half if you prefer a lighter bar though the texture will not be as velvety. Gluten free flour blends can work for both the crust and filling just double check that your blend contains xanthan gum for best structure.
Serving Suggestions
I love dusting these bars with a little powdered sugar or serving them with a dollop of vanilla whipped cream for extra indulgence. They pair beautifully with hot tea or a simple afternoon coffee. For a fancier finish scatter thinly sliced fresh strawberry as a top garnish when rhubarb is in season.
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Rhubarb’s Roots
Rhubarb is an old fashioned springtime staple in northern gardens prized for its tart punch and vivid color. These custard bars are just one classic way home bakers have used up the bounty and it is a recipe passed down in Midwest kitchens for generations.
Frequently Asked Questions About the Recipe
- → Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb works well—just thaw and drain it before incorporating into the mixture.
- → How do I know when the custard is set?
The custard should look lightly golden and jiggle slightly in the center; it will firm up further as it cools.
- → Can these bars be made ahead?
Absolutely! Once cooled and cut, store them in the refrigerator for up to three days for optimal freshness.
- → What alternative flours can I use?
You may substitute all-purpose flour with a 1:1 gluten-free baking mix, though texture may vary slightly.
- → How should I store leftover bars?
Keep leftover bars in an airtight container in the fridge to maintain their texture and freshness.