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Creamy Rhubarb Custard Bars

Delicious Creamy Rhubarb Custard Bars for Spring Bliss

This Creamy Rhubarb Custard Bars recipe celebrates spring with tangy flavor wrapped in a buttery crust.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Shortbread Crust
  • 1 cup All-Purpose Flour Substitute with gluten-free flour blend if needed.
  • 1/2 cup Butter Use margarine for a dairy-free option.
  • 1/4 cup Cornstarch
  • 1/4 cup Sugar Adjust as desired.
Rhubarb Custard Filling
  • 2 cups Rhubarb Fresh stalks are best.
  • 1 cup Heavy Cream Substitute with coconut cream for dairy-free.
  • 3/4 cup Sugar Adjust based on tartness of rhubarb.
  • 3 large Eggs Bring to room temperature.

Equipment

  • Mixing Bowl
  • Blender
  • Baking pan
  • parchment paper
  • spatula
  • sharp knife

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and gather your baking pan, lining it with parchment paper.
  2. Combine all-purpose flour, cornstarch, sugar, and cold butter in a mixing bowl until it resembles coarse crumbs. Press this into the lined baking pan and bake for about 15 minutes.
  3. Blend rhubarb, heavy cream, sugar, and eggs in a blender until smooth.
  4. Pour the rhubarb custard filling over the slightly cooled crust, distributing evenly.
  5. Bake for approximately 30-35 minutes until the custard is set with a slight jiggle in the center.
  6. Cool the bars in the pan for about 20 minutes. Then refrigerate for at least 2 hours.
  7. Once chilled, slice into squares and serve, optionally topped with whipped cream or vanilla ice cream.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Use fresh rhubarb for best flavor and avoid overmixing the custard to prevent a rubbery texture. Cool gradually in the pan before refrigerating for best results.

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