Description
Deliciously tangy rhubarb custard bars with a buttery crust and smooth custard filling.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter
- 1 large egg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups fresh rhubarb
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking dish.
- In a mixing bowl, combine flour, granulated sugar, softened butter, egg, baking powder, and salt. Mix until crumbly.
- Press the mixture into the bottom of the prepared baking dish to form the crust.
- In another bowl, whisk together milk, vanilla extract, cornstarch, and remaining sugar until smooth.
- Stir in the chopped rhubarb and pour the custard mixture over the crust.
- Bake for 35-40 minutes, or until the custard is set and the top is lightly golden.
- Allow to cool before cutting into bars and serving.
Notes
- For a sweeter bar, increase the sugar in the custard mixture.
- Store any leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 12
- Sodium: 50
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 27
- Fiber: 1
- Protein: 2
- Cholesterol: 40
Keywords: rhubarb custard bars, rhubarb dessert, easy rhubarb recipe, custard bars, summer dessert, baking with rhubarb