Rhubarb Custard Bars Recipe

It’s funny how certain flavors instantly transport you back to childhood. For me, the tangy-sweet taste of rhubarb does just that. Growing up, my grandmother had a sprawling rhubarb patch in her garden, a seemingly endless supply of those vibrant pink stalks. Every spring, her kitchen would transform into a rhubarb wonderland, filled with the aroma of pies, crumbles, and my absolute favorite – Rhubarb Custard Bars. There was something magical about the combination: the buttery, crumbly base, the tart rhubarb filling, and the smooth, creamy custard topping. It was a dessert that was both comforting and sophisticated, simple yet utterly delicious. Recently, craving that nostalgic taste, I decided to recreate my grandmother’s Rhubarb Custard Bars. Let me tell you, the first bite was like stepping back in time. The family devoured them in minutes, and even my notoriously picky teenager went back for seconds (and thirds!). These bars are not just a dessert; they are a slice of sunshine, a taste of spring, and a guaranteed crowd-pleaser. If you’re looking for a recipe that’s both easy to make and utterly irresistible, look no further. Let’s dive into the secrets of making the perfect Rhubarb Custard Bars.

Ingredients

Creating the perfect Rhubarb Custard Bars hinges on using quality ingredients and understanding their role in the final product. Let’s break down each component to ensure you have everything you need for baking success.

For the Crumbly Base and Topping:

• 2 cups (250g) All-Purpose Flour: The foundation of our bars, all-purpose flour provides structure and a tender crumb. When measuring flour, it’s crucial to do it correctly. Spoon the flour into your measuring cup and level it off with a straight edge. Avoid scooping directly from the bag, as this can compact the flour and lead to using too much, resulting in a denser, drier base. For a slightly more tender crumb, you could substitute a quarter of the all-purpose flour with cake flour, but all-purpose works beautifully for this recipe. If you are looking for a gluten-free option, a good quality gluten-free all-purpose blend can be used, but you may need to adjust the liquid slightly as gluten-free flours can absorb moisture differently.
• 1 cup (2 sticks or 226g) Cold Unsalted Butter, cut into small cubes: Cold butter is absolutely essential for achieving that signature crumbly texture in both the base and topping. The cold butter, when mixed with the flour, creates small pockets of fat. As the bars bake, the water in the butter turns to steam, creating air pockets and resulting in a light, flaky, and crumbly texture rather than a tough, doughy one. Ensure your butter is truly cold right up until you use it. You can even cube it and place it back in the refrigerator while you prepare the other ingredients. Unsalted butter is preferred as it allows you to control the salt content of the recipe precisely. If you only have salted butter, reduce the added salt in the recipe by ¼ teaspoon.
• ½ cup (100g) Granulated Sugar: Granulated sugar adds sweetness to the base and topping, but it also contributes to the texture. It helps to tenderize the gluten in the flour, resulting in a softer crumb. The sugar also caramelizes slightly during baking, adding a subtle depth of flavor and golden-brown color. You can use caster sugar for an even finer texture, but regular granulated sugar works perfectly well.
• ½ teaspoon Salt: Salt is a flavor enhancer; it doesn’t just make things taste salty. In sweet recipes, salt balances the sweetness and enhances the other flavors, bringing out the nuances of the butter, sugar, and rhubarb. Don’t skip the salt; it’s a crucial component for a well-rounded flavor profile. Use fine sea salt or table salt.

For the Rhubarb Filling:

• 4 cups (about 1 pound or 450g) Fresh Rhubarb, trimmed and cut into ½-inch pieces: Rhubarb is the star of the show, providing that signature tart and tangy flavor that complements the sweetness and richness of the custard. Choose firm, crisp rhubarb stalks. The color of rhubarb can range from green to deep red, but the color doesn’t necessarily indicate ripeness or flavor intensity. However, redder stalks are often considered more visually appealing. Trim off the leafy ends (rhubarb leaves are toxic and should never be eaten) and the root end. Cut the stalks into uniform ½-inch pieces for even cooking. If you can’t find fresh rhubarb, frozen rhubarb can be used. Thaw it and drain off any excess liquid before using.
• ¾ cup (150g) Granulated Sugar: Sugar is needed to balance the tartness of the rhubarb. The amount of sugar can be adjusted slightly depending on your preference and the tartness of your rhubarb. If your rhubarb is particularly tart, you might want to increase the sugar by a tablespoon or two. Conversely, if you prefer a less sweet filling, you can reduce it slightly.
• 2 tablespoons Cornstarch: Cornstarch acts as a thickener for the rhubarb filling. As the bars bake, the rhubarb releases its juices. Cornstarch helps to absorb this liquid and create a slightly thickened, jam-like consistency rather than a watery filling. Make sure to toss the rhubarb with the cornstarch and sugar mixture thoroughly to ensure even distribution and prevent clumps. If you don’t have cornstarch, you can use tapioca starch or arrowroot powder as substitutes, using the same amount.
• 1 teaspoon Vanilla Extract: Vanilla extract enhances the flavor of the rhubarb and adds a touch of warmth to the filling. Use pure vanilla extract for the best flavor. Imitation vanilla extract can be used, but the flavor will be less complex.

For the Creamy Custard Topping:

• 3 Large Egg Yolks: Egg yolks are the key to a rich, creamy, and decadent custard. They provide richness, structure, and a beautiful golden color to the custard. Use large eggs for consistency in baking recipes. Separate the yolks carefully, ensuring no egg white gets into the yolks, as this can affect the custard’s texture.
• 1 can (14 ounces or 397g) Sweetened Condensed Milk: Sweetened condensed milk is a magic ingredient for custards. It provides sweetness, creaminess, and thickness in one go. It creates a smooth, velvety custard without the need for cooking a traditional custard base. Make sure to use sweetened condensed milk, not evaporated milk, as they are not interchangeable. Sweetened condensed milk is already sweetened and thickened, while evaporated milk is unsweetened and not as thick.
• ¼ cup (60ml) Heavy Cream or Half-and-Half: Heavy cream adds richness and luxuriousness to the custard. Half-and-half can be used for a slightly lighter custard while still maintaining a creamy texture. Using cream or half-and-half helps to thin out the sweetened condensed milk slightly and creates a smoother, pourable custard.
• 1 tablespoon Lemon Juice, Freshly Squeezed: Lemon juice brightens the flavor of the custard and cuts through the sweetness, adding a refreshing tang that complements the rhubarb beautifully. Freshly squeezed lemon juice is always preferred for its bright, clean flavor. Bottled lemon juice can be used in a pinch, but the flavor may not be as vibrant.
• ½ teaspoon Vanilla Extract: Just like in the rhubarb filling, vanilla extract enhances the overall flavor of the custard, adding a touch of warmth and complexity. Again, use pure vanilla extract for the best results.

Instructions

Now that we have all our ingredients prepped and ready, let’s walk through the step-by-step instructions for creating these delightful Rhubarb Custard Bars. Follow these instructions carefully for baking success!

Getting Started:

1. Preheat your oven to 350°F (175°C). It’s crucial to preheat your oven to the correct temperature before baking. This ensures even cooking and prevents the bars from becoming soggy or underbaked. Use an oven thermometer to ensure your oven is accurate, as oven temperatures can vary.
2. Grease and flour a 9×13 inch baking pan. Prepare your baking pan to prevent the bars from sticking. Greasing ensures easy removal, and flouring helps to create a non-stick surface. You can use butter, shortening, or cooking spray to grease the pan. After greasing, lightly flour the pan, tapping out any excess flour. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides to easily lift the bars out once baked.

Making the Crumbly Base and Topping:

1. In a large bowl, whisk together the flour, sugar, and salt. Combine the dry ingredients first to ensure they are evenly distributed. Whisking helps to aerate the flour slightly, contributing to a lighter texture.
2. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. This is the critical step for achieving a crumbly texture. The goal is to break down the cold butter into small pieces and incorporate it into the flour mixture without melting it. Using a pastry blender is the traditional method and works effectively. If you don’t have a pastry blender, you can use two knives or your fingertips. If using your fingertips, work quickly to prevent the butter from getting too warm. The mixture should look like coarse crumbs with some pea-sized pieces of butter remaining.
3. Press approximately two-thirds of the crumb mixture into the bottom of the prepared baking pan to form the base. Reserve the remaining one-third of the crumb mixture for the topping. Press the crumb mixture evenly into the bottom of the pan to create a firm base for the rhubarb filling. You can use the bottom of a measuring cup or your fingers to press it down firmly and evenly.

Preparing the Rhubarb Filling:

1. In a separate bowl, gently toss the rhubarb, sugar, cornstarch, and vanilla extract until the rhubarb is evenly coated. Combine the rhubarb with the sugar, cornstarch, and vanilla extract. Tossing gently ensures that the rhubarb pieces remain intact and are evenly coated with the mixture. The sugar will start to draw out moisture from the rhubarb, which is perfectly normal.
2. Spread the rhubarb mixture evenly over the prepared base in the baking pan. Distribute the rhubarb filling evenly over the pressed crumb base. Ensure it’s a single, even layer to promote even baking.

Making the Creamy Custard Topping:

1. In another bowl, whisk together the egg yolks, sweetened condensed milk, heavy cream (or half-and-half), lemon juice, and vanilla extract until smooth and well combined. Combine all the custard ingredients in a bowl and whisk until smooth and homogenous. Make sure there are no lumps and all ingredients are thoroughly incorporated. The custard should be pourable and creamy.

Assembling and Baking the Bars:

1. Pour the custard mixture evenly over the rhubarb filling. Carefully pour the custard over the rhubarb, ensuring it covers the entire surface evenly.
2. Sprinkle the reserved crumb topping evenly over the custard. Scatter the remaining crumb mixture over the custard topping. You can create larger clumps of crumbs for a more rustic look or spread them out evenly for a finer crumb topping.
3. Bake in the preheated oven for 45-55 minutes, or until the topping is golden brown and the custard is set. Bake until the topping is golden brown and the custard is set. The edges of the bars should be lightly golden, and the center should be mostly set with a slight jiggle. To check for doneness, gently shake the pan. The custard should not be liquidy. You can also insert a toothpick near the center; it should come out with moist crumbs, not wet batter. Baking time may vary depending on your oven, so start checking for doneness around 45 minutes.
4. Let the bars cool completely in the pan on a wire rack before cutting and serving. This is crucial! Allow the bars to cool completely before cutting. This allows the custard to fully set and the bars to firm up, making them easier to cut and preventing them from crumbling. Cooling also allows the flavors to meld and develop fully. Cooling can take several hours at room temperature or you can speed it up by refrigerating them after they have cooled down slightly at room temperature.
5. Cut into squares or bars and serve. Once completely cooled, cut the Rhubarb Custard Bars into squares or bars of your desired size. Use a sharp knife and wipe it clean between cuts for neat slices.

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)

Servings: Approximately 12-16 bars (depending on how you cut them)

Calories per Serving (estimated for 12 servings): Approximately 350-400 calories

Approximate Nutritional Breakdown per Serving (estimated):

• Calories: 350-400
• Fat: 20-25g
  • Saturated Fat: 12-15g
• Cholesterol: 80-100mg
• Sodium: 150-200mg
• Carbohydrates: 40-45g
  • Sugar: 25-30g
  • Fiber: 1-2g
• Protein: 4-5g

These values are estimates and can fluctuate. For more precise nutritional information, you can use online nutritional calculators, inputting the specific brands and quantities of ingredients you use. Keep in mind that these bars are a dessert and are meant to be enjoyed in moderation.

Preparation Time

• Prep Time: 30 minutes (includes ingredient preparation and assembly)
• Bake Time: 45-55 minutes
• Cooling Time: 2-3 hours (minimum, for best results)
• Total Time (excluding cooling): Approximately 1 hour 15 minutes to 1 hour 25 minutes

While the active preparation and baking time is relatively short, remember to factor in the crucial cooling time. Rushing the cooling process can result in bars that are difficult to cut and serve. Patience is key for achieving perfectly set and delicious Rhubarb Custard Bars.

How to Serve

Rhubarb Custard Bars are incredibly versatile and can be enjoyed in various ways, making them perfect for any occasion. Here are some delightful serving suggestions:

• Warm with a scoop of Vanilla Ice Cream: The classic pairing! Serving these bars warm, straight from slightly cooled, with a scoop of cold vanilla ice cream creates a delightful contrast in temperature and texture. The warm, tart bars melt into the creamy, sweet ice cream for a truly decadent experience.
• Chilled with a dollop of Whipped Cream: For a lighter and refreshing option, serve the bars chilled. A dollop of freshly whipped cream adds a touch of elegance and enhances the creamy custard topping. You can lightly sweeten the whipped cream with a bit of powdered sugar and vanilla extract.
• Dust with Powdered Sugar: A simple yet elegant presentation. Just before serving, lightly dust the bars with powdered sugar for a touch of sweetness and visual appeal. The white powdered sugar contrasts beautifully with the golden brown topping.
• Alongside Fresh Berries: Complement the tartness of the rhubarb with the sweetness of fresh berries. Strawberries, raspberries, or blueberries pair wonderfully with Rhubarb Custard Bars. Arrange a handful of mixed berries alongside the bars for a colorful and flavorful dessert.
• With a drizzle of Caramel Sauce: For an extra touch of indulgence, drizzle warm caramel sauce over the bars. The rich, buttery caramel flavor complements both the rhubarb and the custard beautifully. You can use store-bought caramel sauce or make your own homemade caramel.
• As part of a Brunch Spread: Rhubarb Custard Bars are a fantastic addition to a brunch spread. Their balance of sweet and tart makes them a delightful treat alongside savory brunch dishes. They can be prepared ahead of time, making brunch preparation easier.
• Paired with a Cup of Coffee or Tea: Enjoy a bar with a warm cup of coffee or tea for a comforting afternoon treat or after-dinner dessert. The flavors of coffee or tea complement the sweetness and tartness of the bars perfectly.

Additional Tips for Perfect Rhubarb Custard Bars

To ensure your Rhubarb Custard Bars turn out perfectly every time, here are five essential tips to keep in mind:

1. Use Cold Butter and Don’t Overmix: As mentioned earlier, cold butter is crucial for a crumbly base and topping. Keep your butter cold right until you use it. When cutting the butter into the flour mixture, avoid overmixing. Mix just until the mixture resembles coarse crumbs. Overmixing can develop the gluten in the flour, resulting in a tougher texture.
2. Don’t Skip the Cooling Time: Resist the temptation to cut into the bars while they are still warm. Allowing the bars to cool completely is essential for the custard to set properly and for the bars to firm up. This makes them easier to cut and prevents them from being too crumbly or messy. Patience pays off!
3. Adjust Sugar to Rhubarb Tartness: Rhubarb can vary in tartness depending on the variety and growing conditions. Taste your raw rhubarb before making the filling. If it’s exceptionally tart, you may want to slightly increase the sugar in the rhubarb filling by a tablespoon or two. Conversely, if it’s less tart, you can reduce the sugar slightly.
4. Line the Pan with Parchment Paper for Easy Removal: For effortless removal and clean-cut bars, line your baking pan with parchment paper, leaving an overhang on the sides. Once the bars are completely cooled, you can simply lift them out of the pan using the parchment paper overhang. This also makes cleanup a breeze.
5. Store Properly to Maintain Freshness: Store leftover Rhubarb Custard Bars in an airtight container in the refrigerator for up to 3-4 days. The cold temperature will help to keep the custard firm and prevent spoilage. For longer storage, you can freeze the bars. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Frozen bars can be thawed in the refrigerator overnight or at room temperature for a few hours.

Frequently Asked Questions (FAQ)

Here are some common questions people have when making Rhubarb Custard Bars:

Q1: Can I use frozen rhubarb instead of fresh rhubarb?

A: Yes, you can definitely use frozen rhubarb. Thaw the rhubarb completely and drain off any excess liquid before using it in the recipe. Frozen rhubarb can sometimes be a bit softer than fresh rhubarb, so be gentle when tossing it with the sugar and cornstarch to avoid mushing it. The flavor will be very similar to using fresh rhubarb.

Q2: Can I make these bars ahead of time?

A: Absolutely! Rhubarb Custard Bars are a great make-ahead dessert. They can be baked a day or two in advance and stored in the refrigerator. In fact, some people find that the flavors meld together even better when the bars are made a day ahead. Just ensure they are stored in an airtight container in the refrigerator to maintain their freshness.

Q3: Can I freeze Rhubarb Custard Bars?

A: Yes, you can freeze Rhubarb Custard Bars successfully. Allow the bars to cool completely, then cut them into individual portions. Wrap each bar tightly in plastic wrap, and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw them in the refrigerator overnight or at room temperature for a few hours before serving.

Q4: Can I substitute the sweetened condensed milk?

A: Sweetened condensed milk is quite unique and crucial for the texture and sweetness of the custard in this recipe. It’s not easily substituted directly. While you could try making a traditional custard base from scratch, it would significantly alter the recipe and require different ingredients and techniques. For the best results and ease, stick with sweetened condensed milk. Ensure you are using sweetened condensed milk, not evaporated milk.

Q5: My custard topping is cracking. What did I do wrong?

A: Cracking in custard toppings can sometimes happen due to a few reasons. Overbaking is a common cause. Make sure you are not overbaking the bars. Bake until the custard is just set and the topping is golden brown, but avoid baking until the custard is dry and overly firm. Rapid temperature changes can also contribute to cracking. Avoid drastic temperature changes after baking. Let the bars cool gradually at room temperature. While minor cracking doesn’t affect the taste, keeping an eye on baking time and gentle cooling can help minimize it.

Enjoy making and savoring these delightful Rhubarb Custard Bars! They are a perfect balance of tart, sweet, creamy, and crumbly – a true taste of homemade goodness.

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