Rhubarb Custard Bars Delight (Print-Friendly Version)
Tangy rhubarb paired with smooth custard over a buttery crust for a memorable dessert delight.
# Ingredients:
→ Crust
01 -
250 g all-purpose flour
02 -
50 g granulated sugar
03 -
225 g cold butter, cubed
→ Custard Filling
04 -
3 large eggs
05 -
400 g granulated sugar
06 -
65 g all-purpose flour
07 -
0.5 tsp salt
08 -
240 ml heavy cream
09 -
600 g rhubarb, diced
# Steps:
01 -
Preheat the oven to 175°C.
02 -
In a large bowl, combine 250 g flour and 50 g sugar. Cut in the cold butter using a pastry blender or fork until the mixture forms coarse crumbs.
03 -
Press the crumb mixture firmly and evenly into the base of a greased 23×33 cm baking dish. Bake for 10 minutes.
04 -
While the crust bakes, whisk together the eggs, 400 g sugar, 65 g flour, 0.5 tsp salt, and heavy cream in a large bowl until fully combined and smooth.
05 -
Gently fold the diced rhubarb into the custard mixture, ensuring an even distribution.
06 -
Pour the custard filling evenly over the partially baked crust. Return the baking dish to the oven and bake for 40-45 minutes, or until the custard is set and the surface is lightly golden.
07 -
Allow the bars to cool completely in the dish before slicing into squares for serving.
# Notes & Tips:
01 -
For clean cuts, allow the bars to cool fully before slicing. Rhubarb may release moisture during baking, so ensure even distribution in the filling for consistent texture.