Rhubarb Custard Bars
Delicious rhubarb custard bars with a perfect balance of sweet and tangy flavors, ideal for any occasion.
Ingredients
For the crust
- 1.5 cups shortbread cookie crumbs
- 0.5 cups unsalted butter, melted
For the custard filling
- 1 cup rhubarb, chopped Fresh or thawed from frozen
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 0.25 cups all-purpose flour Can substitute for gluten-free flour
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine shortbread cookie crumbs with melted butter until well mixed.
- Press the mixture into the bottom of a greased 9×9 inch baking pan to form a crust.
Making the Custard
- In another bowl, whisk together the sugar, eggs, heavy cream, flour, vanilla extract, and salt until smooth.
- Fold in the chopped rhubarb, ensuring it’s evenly distributed.
- Pour the custard mixture over the crust in the baking pan.
Baking
- Bake for about 40 minutes, or until the custard is set and lightly golden.
- Allow the bars to cool completely before slicing into squares.
Notes
Serve with a dollop of whipped cream or a scoop of vanilla ice cream. Add a pinch of cinnamon to the custard mix for extra warmth.