Description
A delightful rhubarb custard bar recipe featuring a buttery shortcrust base topped with fresh rhubarb and a smooth, sweet custard filling. Perfectly baked to golden perfection, these bars provide a unique balance of tangy rhubarb and creamy custard in every bite.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 large egg yolk
- 2 tablespoons milk
For the Filling:
- 3 cups diced fresh rhubarb
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 cup heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan to prevent sticking.
- Make the Crust: In a mixing bowl, combine 1 cup all-purpose flour, 2 tablespoons sugar, and 1/8 teaspoon salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Whisk together the egg yolk and milk, then stir this into the flour mixture until it forms a soft dough.
- Press Dough into Pan: Evenly press the dough into the prepared pan, building the edges slightly to form a crust base that will hold the filling.
- Add Rhubarb: Scatter the 3 cups of diced fresh rhubarb evenly over the crust layer.
- Prepare Custard Mixture: In a separate bowl, mix 1 cup sugar, 1 tablespoon flour, and 1/4 teaspoon ground nutmeg. Beat in the 2 eggs and 1 cup heavy cream until the custard is smooth and well combined.
- Combine and Bake: Pour the custard mixture evenly over the rhubarb in the pan. Bake in the preheated oven for 40 to 45 minutes, or until a knife inserted near the center comes out clean, indicating the custard is set.
- Cool and Serve: Allow the bars to cool completely in the pan before slicing and serving. Store any leftovers refrigerated to maintain freshness.
Notes
- Ensure the butter is cold when cutting into the flour for a crumbly, flaky crust.
- Fresh rhubarb is preferred for the best tart flavor; if unavailable, frozen rhubarb can be used but should be fully thawed and drained.
- Cool the bars completely before slicing to allow the custard to fully set and avoid runny pieces.
- Refrigerate leftovers and consume within 3-4 days for optimal taste and safety.
