Rhubarb Custard Bars

The first time I made these I was a little unsure as to how they would turn out, since the rhubarb wasn’t mixed with any strawberries. But they’ve actually turned out to be one of my favorite desserts. They’re a little sweet and a little sour, similar to lemon bars or sour apples. And very creamy from the custard filling. They also feature a shortbread crust on the bottom. Overall, they’re very delicious and you won’t regret making them. So if you have an abundant rhubarb supply or are just looking for something different, give these bars a try!

Enjoy! ~ Kelly

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Rhubarb Custard Bars

Yield: 24

Author: Kelly

Prep time: 25 MinCook time: 1 HourTotal time: 1 H & 25 M

Creamy rhubarb custard bars, a sweet and tangy dessert made using fresh rhubarb.

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Ingredients

Crust

• 2 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 1 cup butter, softened (2 sticks)
• 1/2 teaspoon salt

Filling

• 4 large eggs
• 2 cups granulated sugar
• 1/2 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 and 1/4 teaspoons salt
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 5 cups chopped rhubarb

Instructions

1. To prepare, wash and chop the rhubarb into small pieces. Set aside until needed.
2. Preheat the oven to 350º F.
3. In a medium bowl, combine the flour, confectioners’ sugar, butter, and salt. Using clean hands, mix until a ball of dough forms. Press the dough into the bottom of a well-greased 9x13-inch baking pan. Using a fork, poke a few holes into the top of the crust. Bake for 10 minutes, or until the edges turn a light golden brown.
4. In a large bowl whisk the eggs vigorously about 1 minute until small bubbles form on top. Add in the sugar and whisk until combined. Add in the flour, cornstarch, salt, vanilla extract and cinnamon. Whisk until combined, then stir in the chopped rhubarb using a large spoon. Pour over the warm crust and spread into an even layer.
5. Bake for 40-50 minutes or until the rhubarb is soft and the custard is set. Remove from the oven and allow the bars to cool completely before slicing.

Notes

STRAWBERRY RHUBARB BARS

If you would like to make these with strawberries follow the recipe above, instead using 2 and 1/2 cups chopped rhubarb and 2 and 1/2 cups chopped strawberries. Decrease the granulated sugar to 1 and 1/2 cups, since strawberries are naturally sweeter they don't need as much sugar.

Nutrition Facts

Calories

208

Fat

9 g

Sat. Fat

5 g

Carbs

31 g

Fiber

1 g

Net carbs

30 g

Sugar

19 g

Protein

3 g

Sodium

244 mg

Cholesterol

51 mg

*Nutritional Information is estimated

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