why make this recipe
Creamy Rhubarb Custard Bars are a delightful treat that combines a buttery shortbread crust with a luscious custard filling. The tartness of the fresh rhubarb perfectly balances the creaminess of the custard, making each bite a refreshing and satisfying experience. These bars are perfect for sharing at gatherings, picnics, or simply enjoying at home with a cup of tea. With straightforward ingredients and easy steps, anyone can whip up this delicious dessert!
how to make Creamy Rhubarb Custard Bars
Ingredients :
- 1 cup (227 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups (300 g) fresh rhubarb, chopped into 1/2-inch pieces
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 3 tablespoons (24 g) all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
Directions :
- Preheat your oven to 350°F (175°C). In a large bowl, beat 1 cup of softened unsalted butter with 1/2 cup of granulated sugar until the mixture is light and fluffy, which takes about 3 to 4 minutes. Add 1 teaspoon of vanilla extract and mix briefly.
- In a separate bowl, whisk together 2 cups of all-purpose flour and 1/4 teaspoon of salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined and crumbly.
- Transfer the dough to a prepared 9×13-inch baking pan. Press the dough evenly into the bottom using your fingers or the back of a spoon. Bake for 15 to 18 minutes, or until the edges start to turn golden. Remove from the oven, but keep the oven on.
- While the crust bakes, toss 2 cups of chopped rhubarb with 1 tablespoon of sugar (from the 1 cup total) and set it aside for 10 minutes to release its juices.
- In a mixing bowl, whisk together 3 large eggs, 1 cup of granulated sugar, 3 tablespoons of all-purpose flour, 1/2 teaspoon of vanilla extract, and a pinch of salt until smooth.
- Slowly whisk in 1/2 cup of heavy cream and 1/2 cup of whole milk until everything is fully combined and slightly thick.
- Gently fold the rhubarb and any juices into the custard mixture, being careful not to overmix so the rhubarb chunks stay intact.
- Pour the custard filling evenly over the warm shortbread crust. Return the pan to the oven and bake for another 30 to 35 minutes, until the filling is set but slightly jiggly in the center.
- Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours before slicing into squares. For clean cuts, use a sharp knife warmed under hot water.
how to serve Creamy Rhubarb Custard Bars
To serve these tasty bars, cut them into squares and place them on a serving plate. They can be enjoyed plain, or you could add a dollop of whipped cream or a scoop of vanilla ice cream on top for an extra treat. A sprinkle of powdered sugar can also add a lovely touch!
how to store Creamy Rhubarb Custard Bars
Store any leftover bars in the refrigerator. Place them in an airtight container to keep them fresh. They will last for about 3 to 5 days. If you want to preserve them for a longer time, you can also freeze the bars. Wrap them tightly in plastic wrap and then place them in a freezer-safe container. They can last for up to 2 months in the freezer.
tips to make Creamy Rhubarb Custard Bars
- Make sure the butter is softened to room temperature for the best texture.
- Don’t skip the refrigeration step as it helps the bars set well and makes them easier to cut.
- You can adjust the sugar based on how tart your rhubarb is. Taste the filling before baking to see if it needs more sweetness.
variation
You can add spices like cinnamon or nutmeg to the custard mixture for an extra layer of flavor. Alternatively, you could replace rhubarb with another fruit like strawberries or blueberries for a different twist.
FAQs
1. Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain the excess liquid before adding it to the custard mixture.
2. How do I know when the custard is set?
The custard should be slightly jiggly in the center when you take it out of the oven. It will continue to set as it cools.
3. Can I make these bars in advance?
Absolutely! You can make them a day ahead, keeping them in the refrigerator until you’re ready to serve. They taste even better after sitting for a day as the flavors meld together.
