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