Tangy Rhubarb Custard Crumble Bars are a delicious treat that combines the tartness of fresh rhubarb with a creamy custard filling and a crunchy oat topping. This delightful dessert is perfect for sharing with family and friends, and it can be enjoyed at any time of the day.
Why Make This Recipe
This recipe is a great way to use fresh rhubarb, which is in season in the spring and early summer. The combination of flavors is simply irresistible, and the bars are easy to make, making them perfect for bakers of all skill levels. Plus, they can be served warm or chilled, making them a versatile option for any occasion.
How to Make Tangy Rhubarb Custard Crumble Bars
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (90 g) rolled oats
- â…” cup (135 g) packed brown sugar
- ¾ cup (170 g) unsalted butter, cold and cubed
- 1 tsp ground cinnamon
- ¼ tsp salt
- 3 large eggs, room temperature
- â…” cup (135 g) granulated sugar
- 1 cup (240 ml) milk (whole or 2%)
- 1 tsp vanilla extract
- 2 tbsp (16 g) all-purpose flour
- â…› tsp salt
- 3 cups (about 400 g) fresh rhubarb stalks, chopped into ½-inch pieces
- â…” cup (135 g) granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
Directions
- Preheat your oven to 350°F (175°C). In a large bowl, mix 1 ½ cups flour, 1 cup rolled oats, ⅔ cup brown sugar, 1 tsp cinnamon, and ¼ tsp salt.
- Cut ¾ cup cold, cubed unsalted butter into the dry ingredients with a food processor or your fingers until the mixture looks like coarse crumbs with a few pea-sized pieces.
- Set aside about 1 ½ cups of this mixture for the oat topping, and press the rest firmly into the bottom of a greased 9×13-inch baking pan.
- Bake the crust for 12-15 minutes until it just starts to turn golden.
- While the crust is baking, combine 3 cups chopped rhubarb, â…” cup granulated sugar, 1 tbsp lemon juice, and 1 tbsp cornstarch in a medium saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens and the rhubarb softens, about 7-8 minutes. Remove from heat and let it cool slightly.
- In another medium bowl, whisk together 3 eggs, â…” cup granulated sugar, 1 cup milk, 1 tsp vanilla extract, 2 tbsp flour, and â…› tsp salt until smooth and easy to pour.
- When the crust is slightly cooled, spread the rhubarb filling evenly over it.
- Gently pour the custard mixture over the rhubarb layer to let it settle evenly.
- Sprinkle the reserved oat topping over the custard layer without pressing it down.
- Bake for 35-40 minutes until the custard is set but a little jiggly in the center and the oat topping is golden brown.
- Let the bars cool completely on a wire rack for at least 2 hours before slicing them into 2×2 inch squares.
- Serve at room temperature or chilled.
How to Serve Tangy Rhubarb Custard Crumble Bars
These bars can be served as a dessert, snack, or even for breakfast. They taste great on their own but can also be accompanied by a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
How to Store Tangy Rhubarb Custard Crumble Bars
Store any leftover bars in an airtight container in the refrigerator. They will keep well for up to 4-5 days. You can also freeze them for longer storage; just wrap them tightly in plastic wrap and then in aluminum foil.
Tips to Make Tangy Rhubarb Custard Crumble Bars
- Make sure to chop the rhubarb into even pieces for consistent cooking.
- If you want a sweeter filling, you can add more sugar to the rhubarb mixture.
- For a nutty twist, consider adding some chopped nuts to the oat topping.
Variation
You can easily change this recipe by using other fruits, like strawberries or apples, in place of rhubarb for different flavors. Adjust the sugar as needed depending on the sweetness of the fruit you choose.
FAQs
1. Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain excess moisture before using it in the recipe.
2. Can I make this recipe gluten-free?
Certainly! Use gluten-free flour and oats to make this recipe gluten-free.
3. How do I know when the custard is set?
The custard should be slightly jiggly in the center but firm around the edges. It will continue to set as it cools.
