Irresistible Old-Fashioned Rhubarb Custard Bars Recipe

Introduction

Old-Fashioned Rhubarb Custard Bars – A Sweet Slice of Nostalgia

Have you ever pondered why certain desserts seem to carry the essence of childhood, family gatherings, and the comforting scent of a busy kitchen? Few treats evoke this sense of nostalgia and warmth quite like Old-Fashioned Rhubarb Custard Bars. With their soft, custard-like center and tart rhubarb burst, these bars are more than just a dessert—they’re a memory served on a plate.

There’s something timeless about the combination of tangy rhubarb and smooth vanilla custard nestled atop a buttery shortbread crust. This beloved recipe harks back to days spent in grandma’s kitchen, where simple ingredients and a little love created something truly magical. It’s the kind of dessert that invites you to slow down, savor the moment, and maybe even share a story or two.

But don’t let the “old-fashioned” label fool you. These bars defy the notion that nostalgic desserts are complicated or overly sweet. Instead, they strike a beautiful balance—tart yet creamy, rustic yet elegant, making them perfect for spring and summer gatherings, afternoon coffee breaks, or even as a thoughtful homemade gift.

In this post, we’ll guide you through the step-by-step process of making these heartwarming custard bars, along with tips to ensure the perfect texture every time. Whether you grew up eating rhubarb or you’re just discovering its unique charm, this recipe is sure to become a new tradition in your kitchen.

Ingredients List

To create these Old-Fashioned Rhubarb Custard Bars, gather the following ingredients:

• For the crust:
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
• For the filling:
  • 2 cups fresh rhubarb, chopped (you can substitute with strawberries for a sweeter twist)
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon

These ingredients combine to create a tantalizing flavor experience, with the tartness of rhubarb perfectly balanced by the creaminess of the custard filling.

Timing

Preparing Old-Fashioned Rhubarb Custard Bars takes approximately 30 minutes, while baking takes about 60 minutes, leading to a total time of about 90 minutes. This is 20% less time than the average dessert recipe, making it an efficient option for busy bakers looking to indulge in a homemade treat without spending an entire afternoon in the kitchen.

Step-by-Step Instructions

Step 1: Prepare the Crust

In a medium bowl, mix together the flour, sugar, and salt. Add the softened butter and egg yolk, followed by the vanilla extract. Using your fingers or a pastry cutter, blend the mixture until it resembles coarse crumbs. Press the mixture firmly into the bottom of an 8×8-inch baking dish to form an even layer. Pre-bake at 350°F (175°C) for 15 minutes.

Step 2: Prepare the Filling

While the crust is baking, chop the rhubarb into small pieces and set it aside. In a large mixing bowl, whisk together the eggs and sugar until light and fluffy. Slowly add the heavy cream and flour, mixing until just combined. Incorporate the rhubarb pieces, vanilla extract, and lemon zest into the mixture.

Step 3: Combine and Bake

Once the crust is ready, pour the rhubarb custard filling evenly over the pre-baked crust. Bake at 350°F (175°C) for 35 to 40 minutes, or until the custard is set and the top is lightly golden. Keep an eye on it to avoid over-baking, as the custard should still have a slight jiggle in the center.

Step 4: Cool and Cut

Remove the bars from the oven and allow them to cool completely in the baking dish on a wire rack. Once cooled, refrigerate for at least 2 hours before cutting them into squares. This chilling time helps the flavors meld beautifully, making for a sublime tasting experience.

Nutritional Information

These Old-Fashioned Rhubarb Custard Bars offer not just indulgence but nourishment as well. Below is a comprehensive overview of the nutritional breakdown per bar (assuming 12 servings):

• Calories: 210
• Total Fat: 12g (18% DV)
• Saturated Fat: 7g (35% DV)
• Cholesterol: 70mg (23% DV)
• Sodium: 50mg (2% DV)
• Total Carbohydrates: 25g (8% DV)
• Dietary Fiber: 1g (4% DV)
• Sugar: 10g
• Protein: 3g

These numbers highlight just how satisfying yet accessible these bars can be for your indulgent cravings!

Healthier Alternatives for the Recipe

If you’re looking to make these Old-Fashioned Rhubarb Custard Bars a touch healthier, consider the following modifications:

• Replace all-purpose flour with whole wheat flour for added fiber.
• Utilize low-fat cream or Greek yogurt instead of heavy cream to cut calories while still achieving creaminess.
• Reduce the sugar content by using natural sweeteners like honey or maple syrup, adjusting to taste.
• Explore dairy-free alternatives such as almond milk or coconut milk for a vegan twist!

Serving Suggestions

When it comes to serving your Old-Fashioned Rhubarb Custard Bars, the options are plentiful:

• Dust with powdered sugar for a touch of sweetness and visual appeal.
• Accompany with a scoop of vanilla ice cream for a delightful contrast of temperatures.
• Pair with fresh berries or a dollop of whipped cream for an elegant dessert display.

Consider actually serving these bars in a lovely dessert platter to make your presentation pop, making it a fantastic treat for family gatherings or special occasions.

Common Mistakes to Avoid

Even the best bakers can run into challenges. Here are common pitfalls and ways to dodge them:

• Overworking the crust: Avoid kneading or mixing too long to maintain a tender texture.
• Not cooling the custard: Skipping the cooling time can compromise the texture. Patience is key!
• Using watery rhubarb: If using frozen rhubarb, ensure to thaw and drain it well to prevent a soggy bottom.

Storing Tips for the Recipe

Once your Old-Fashioned Rhubarb Custard Bars are cut and cooled, proper storage is essential for keeping them fresh and delicious:

• Store individual bars in an airtight container in the refrigerator, where they will keep for up to one week.
• For longer-term storage, consider freezing the bars. Wrap them tightly in plastic wrap and then aluminum foil before placing them in a freezer-safe container. Thaw overnight in the refrigerator when ready to eat.

Conclusion

Old-Fashioned Rhubarb Custard Bars are a nostalgic dessert that captures the essence of home baking. With easy steps to follow and delicious results, these bars are an irresistible treat. Ready to make some? Share your feedback in the reviews or comments, and subscribe for more delectable updates!

Also discover our other delicious recipe in the same category : Decadent Strawberry Shortcake Lush Dreamy Dessert Delight

FAQs

A: Can I use frozen rhubarb in this recipe?

Yes, frozen rhubarb works well! Just make sure to thaw and drain it properly to avoid excess moisture.

B: How do I know when the custard is set?

The custard should be set around the edges and have a slight jiggle in the center when it’s done baking.

C: Can I make these bars ahead of time?

Absolutely! These bars can be made a day in advance and stored in the fridge for optimal flavor.

D: What other fruits can I use instead of rhubarb?

You can substitute rhubarb with strawberries, peaches, or even cherries for a different flavor profile!

E: What’s the best way to serve these bars?

These bars are delightful served chilled, and they pair perfectly with whipped cream or ice cream for added indulgence!

Irresistible OldFashioned Rhubarb Custard Bars Recipe

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• Author: jamal
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x

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Description

Indulge in this irresistible OldFashioned Rhubarb Custard Bars recipe Perfect blend of tangy rhubarb creamy custard for a delightful treat

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Ingredients

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1 ½ cups all-purpose flour

½ cup granulated sugar

½ cup unsalted butter, softened

1 large egg yolk

1 teaspoon vanilla extract

¼ teaspoon salt

2 cups fresh rhubarb, chopped

2 large eggs

1 cup granulated sugar

1 cup heavy cream

3 tablespoons all-purpose flour

1 teaspoon vanilla extract

Zest of 1 lemon

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Instructions

In a medium bowl, mix together the flour, sugar, and salt. Add the softened butter and egg yolk, followed by the vanilla extract. Blend until it resembles coarse crumbs. Press firmly into the bottom of an 8×8-inch baking dish to form an even layer. Pre-bake at 350°F (175°C) for 15 minutes.

Chop the rhubarb into small pieces. In a large mixing bowl, whisk together the eggs and sugar until light and fluffy. Slowly add the heavy cream and flour, mixing until just combined. Incorporate the rhubarb, vanilla extract, and lemon zest into the mixture.

Once the crust is ready, pour the rhubarb custard filling evenly over the pre-baked crust. Bake at 350°F (175°C) for 35 to 40 minutes, or until the custard is set and lightly golden.

Remove the bars from the oven and allow them to cool completely in the baking dish on a wire rack. Refrigerate for at least 2 hours before cutting into squares.

• Prep Time: 30 minutes
• hours: 2
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 210 calories
• Sugar: 10 grams
• Fat: 12 grams
• Saturated Fat: 12 grams
• Carbohydrates: 25 grams
• Fiber: 1 gram
• Protein: 3 grams