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Rhubarb and Vanilla Custard Bars Recipe (Deliciously Tart and Creamy!)

Rhubarb and Vanilla Custard Bars

Welcome to the delightful world of Rhubarb and Vanilla Custard Bars! If you're looking for a dessert that offers a perfect balance of tangy and sweet, this recipe is just for you. Rhubarb, often overlooked in the realm of desserts, shines brightly in this dish, providing a tart contrast to the creamy, luscious vanilla custard.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Rhubarb Filling
  • 2 cups rhubarb chopped
  • 1 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
For the Crust and Custard
  • 1.5 cups all-purpose flour
  • 0.5 cup unsalted butter softened
  • 0.5 cup powdered sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 1 cup milk
  • 1 tbsp vanilla extract

Equipment

  • 9x9 inch baking pan
  • Parchment paper
  • Mixing Bowls
  • Whisk
  • Spatula
  • Measuring Cups and Spoons
  • Small saucepan
  • Cooling rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Prepare your baking pan by greasing it and lining it with parchment paper.
  2. Step 2: In a mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and lemon juice. Stir well to coat the rhubarb and set aside to macerate for about 15-20 minutes.
  3. Step 3: In another bowl, whisk together the flour, baking powder, and salt.
  4. Step 4: In a large mixing bowl, cream the softened butter with the powdered sugar until light and fluffy.
  5. Step 5: Beat in the egg and vanilla extract until well combined.
  6. Step 6: Gradually add the flour mixture to the creamed butter mixture, mixing until just combined.
  7. Step 7: Press two-thirds of the dough into the bottom of the prepared baking pan to form the crust.
  8. Step 8: Spread the macerated rhubarb mixture evenly over the crust.
  9. Step 9: In a small saucepan, gently heat the milk and 1 tablespoon of vanilla extract until warm. Remove from heat and whisk in the remaining dough until smooth.
  10. Step 10: Pour the custard mixture over the rhubarb filling.
  11. Step 11: Bake in preheated oven for 40-45 minutes, or until the custard is set and the top is lightly golden.
  12. Step 12: Allow the bars to cool completely in the pan before slicing into squares.

Notes

Store the bars in an airtight container in the refrigerator for up to one week. They can also be frozen for up to three months.