Rhubarb Custard Bars
Rhubarb Custard Bars Recipe - Perfect Dessert for Special Occasions
Introduction
Rhubarb Custard Bars are a delightful dessert that combines the tartness of rhubarb with a creamy custard filling, all on top of a buttery crust. These bars are perfect for spring and summer when rhubarb is in season.
History
Rhubarb Custard Bars have been a popular dessert in many households for generations. The combination of rhubarb and custard is a classic pairing that has stood the test of time. This recipe is a great way to use up an abundance of rhubarb from the garden or farmer's market.
Ingredients
Crust
- 1.25 cups all-purpose flour
- 0.5 cup sugar
- 0.5 cup butter (1 stick, room temperature)
How to prepare
- Preheat the oven to 350°F (177°C). Spray a 9x13 inch pan with cooking spray.
- For the crust, blend the flour and sugar together, then cut in the butter with a fork or pastry blender.
- Press the crust into the prepared 9x13 inch baking pan.
- Bake for 10–12 minutes or until lightly browned. Meanwhile, prepare the filling.
- For the filling, in a large mixing bowl, blend the sugar and flour. Then, add the eggs, vanilla, and rhubarb, and blend well.
- Pour the filling mixture over the partially baked crust and continue baking for 30–35 minutes.
- Serve warm or cooled. Store any leftovers in the refrigerator.
Variations
- Add a sprinkle of cinnamon or nutmeg to the filling for extra flavor.
- Try using a graham cracker crust instead of a traditional pastry crust for a different texture.
Cooking Tips & Tricks
Make sure to properly measure your ingredients for the crust and filling to ensure the right consistency.
- Be sure to preheat your oven before starting to bake the bars.
- Allow the bars to cool completely before cutting into squares to ensure they hold their shape.
Serving Suggestions
Rhubarb Custard Bars are best served warm or cooled, either on their own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Cooking Techniques
Be sure to properly blend the crust ingredients to achieve a crumbly texture.
- Mix the filling ingredients well to ensure a smooth and creamy custard.
Ingredient Substitutions
If rhubarb is not in season, you can use frozen rhubarb instead.
- You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this recipe.
Make Ahead Tips
Rhubarb Custard Bars can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the oven before serving.
Presentation Ideas
Cut the bars into squares and dust with powdered sugar for a beautiful presentation. You can also garnish with fresh mint leaves or a drizzle of caramel sauce.
Pairing Recommendations
Rhubarb Custard Bars pair well with a cup of hot tea or coffee for a delightful afternoon treat.
Storage and Reheating Instructions
Store any leftover Rhubarb Custard Bars in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes before serving.
Nutrition Information
Calories per serving
Each serving of Rhubarb Custard Bars contains approximately 200 calories.
Carbohydrates
Each serving of Rhubarb Custard Bars contains approximately 30 grams of carbohydrates.
Fats
Each serving of Rhubarb Custard Bars contains approximately 8 grams of fat.
Proteins
Each serving of Rhubarb Custard Bars contains approximately 3 grams of protein.
Vitamins and minerals
Rhubarb is a good source of vitamin C, vitamin K, calcium, and potassium.
Alergens
This recipe contains dairy (butter, eggs) and gluten (flour), so it may not be suitable for those with dairy or gluten allergies.
Summary
Rhubarb Custard Bars are a delicious treat that is relatively low in calories but does contain some fat and carbohydrates. They are a good source of vitamin C and other nutrients.
Summary
Rhubarb Custard Bars are a delicious and easy-to-make dessert that is perfect for using up fresh rhubarb. With a buttery crust and creamy custard filling, these bars are sure to be a hit with family and friends. Enjoy them warm or cooled for a delightful treat any time of year.
How did I get this recipe?
I remember the thrill of stumbling upon this recipe for Rhubarb Custard Bars. It was a warm summer day, and I had just come back from the farmer's market with a fresh batch of rhubarb. As I unpacked my goodies, I noticed a crumpled piece of paper at the bottom of the bag. Curious, I picked it up and unfolded it to reveal a handwritten recipe for Rhubarb Custard Bars.
The recipe was simple yet intriguing. It called for a buttery shortbread crust, a sweet and tangy rhubarb filling, and a creamy custard topping. It seemed like the perfect way to showcase the vibrant flavor of the rhubarb I had just purchased.
Excited to try out this new recipe, I got to work in the kitchen. I started by preparing the shortbread crust, mixing together flour, sugar, and butter until it formed a crumbly dough. I pressed the dough into a baking pan and baked it until it was golden brown and fragrant.
Next, I moved on to the rhubarb filling. I chopped up the rhubarb into small pieces and simmered it on the stove with sugar and a splash of water until it was soft and jammy. The smell of the rhubarb cooking filled the kitchen with a sweet and sour aroma that made my mouth water.
Once the rhubarb filling was ready, I poured it over the baked shortbread crust, spreading it out evenly with a spatula. I then prepared the custard topping by whisking together eggs, sugar, and milk until it was smooth and creamy. I poured the custard over the rhubarb filling, making sure to cover it completely.
I slid the pan into the oven and watched as the custard set and the edges of the bars turned golden brown. The aroma that wafted from the oven was heavenly, a mix of sweet custard and tart rhubarb that made my stomach growl in anticipation.
Finally, the Rhubarb Custard Bars were ready. I let them cool before cutting them into squares and taking my first bite. The combination of the buttery shortbread crust, the tangy rhubarb filling, and the creamy custard topping was divine. Each bite was a burst of flavor that danced on my tongue, a perfect balance of sweet and sour.
As I savored the Rhubarb Custard Bars, I couldn't help but think about the journey that led me to this delicious recipe. Over the years, I had collected recipes from various places and people, each one a treasure trove of culinary delights waiting to be discovered.
But this recipe for Rhubarb Custard Bars was different. It felt like fate had brought it to me, tucked away in that farmer's market bag, waiting to be unearthed and shared with the world. And now, as I sat in my kitchen, enjoying the fruits of my labor, I knew that this recipe would become a staple in my collection, a reminder of the joy of stumbling upon something new and delicious.