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Rhubarb and Vanilla Custard Bars Recipe

Rhubarb and Vanilla Custard Bars

Welcome to the delightful world of Rhubarb and Vanilla Custard Bars! This tasty dessert combines the tartness of fresh rhubarb with the creamy sweetness of vanilla custard, making it a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups rhubarb chopped
  • 1 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract for rhubarb mixture
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter softened
  • 1/4 cup powdered sugar
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup milk
  • 1 tsp vanilla extract for custard

Equipment

  • Baking dish (9x9 inch or similar)
  • Mixing bowls (1 large, 1 medium)
  • Whisk
  • Spatula
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Oven mitts

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and grease your baking dish lightly.
  2. Step 2: In a medium mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and 1 teaspoon of vanilla extract. Stir gently and set aside.
  3. Step 3: In a large mixing bowl, combine the all-purpose flour, softened butter, powdered sugar, and salt. Mix until it resembles coarse crumbs and press into the bottom of your prepared baking dish.
  4. Step 4: Bake the crust for 15 minutes, then allow it to cool slightly.
  5. Step 5: In a clean mixing bowl, whisk together the eggs, milk, and an additional teaspoon of vanilla extract until well combined.
  6. Step 6: Pour the prepared rhubarb mixture over the crust, followed by the custard mixture. Ensure even distribution.
  7. Step 7: Return to the oven and bake for an additional 30-35 minutes, or until the custard is set and lightly golden.
  8. Step 8: Allow to cool completely at room temperature, then cut into squares or rectangles.

Notes

Store the bars in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage.