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Buttery Rhubarb Custard Bars

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These buttery rhubarb custard bars feature a flaky golden crust paired with a creamy, tangy custard filling, making a perfect spring or summer dessert that’s quick and easy to prepare.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (225g) unsalted butter, cold and cubed
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 3–4 tablespoons ice-cold water
  • 3 cups (375g) fresh rhubarb, chopped into 1/2-inch pieces
  • 1/2 cup (100g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons (16g) all-purpose flour
  • Pinch of salt

Instructions

  1. In a large bowl, combine 2 cups flour, 1/4 cup sugar, and 1/4 teaspoon salt. Add cold, cubed butter and cut into the flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized bits.
  2. Add ice-cold water one tablespoon at a time, mixing gently until dough just holds together. Do not overwork.
  3. Wrap dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  4. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking pan or line with parchment paper.
  5. Roll out chilled dough on a lightly floured surface into a rectangle slightly larger than the pan. Transfer to pan, pressing evenly across bottom and slightly up sides. Prick crust with a fork to prevent bubbling.
  6. Blind bake crust for 15 minutes until edges turn soft golden.
  7. While crust bakes, whisk together eggs, 1/2 cup sugar, milk, vanilla extract, 2 tablespoons flour, and a pinch of salt until smooth. Fold in chopped rhubarb gently.
  8. Pour filling over partially baked crust and spread evenly.
  9. Bake for an additional 35-40 minutes at 375°F (190°C) until custard is set but slightly jiggly in the center and top is delicately golden.
  10. Cool completely on a wire rack for at least 1 hour before slicing.
  11. Slice into bars using a sharp knife cleaned between cuts. Serve at room temperature or slightly chilled.

Notes

Keep butter cold to ensure a flaky crust. Chill dough for at least 30 minutes before rolling. Blind bake crust to prevent sogginess. Look for a slight jiggle in custard center to avoid overbaking. Cool bars completely before slicing for clean cuts. Bars taste better the next day and can be refrigerated up to 4 days or frozen up to 2 months.

Nutrition

Keywords: rhubarb custard bars, buttery crust, flaky crust, rhubarb dessert, spring dessert, summer dessert, easy dessert, homemade bars

Find it online: https://fuzzyforker.com/buttery-rhubarb-custard-bars-recipe-easy-homemade-flaky-crust-dessert/