Description
These Rhubarb Custard Bars are the perfect spring dessert! They feature a creamy, tangy rhubarb custard filling on a buttery crust, making them a delightful treat for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 cups rhubarb, chopped
- 1/4 cup cornstarch
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan.
- In a mixing bowl, combine flour and powdered sugar. Stir in melted butter until the mixture is crumbly.
- Press the mixture into the bottom of the prepared baking pan to form a crust. Bake for 15 minutes.
- In a separate bowl, whisk together granulated sugar, eggs, sour cream, and vanilla extract until smooth.
- Fold in chopped rhubarb, cornstarch, and salt until well combined.
- Pour the rhubarb custard mixture over the pre-baked crust and spread evenly.
- Bake for an additional 30-35 minutes, or until the custard is set and the top is lightly golden.
- Allow to cool completely in the pan before slicing into bars. Serve chilled or at room temperature.
Notes
- For a sweeter custard, feel free to adjust the sugar according to your taste.
- These bars can be stored in the refrigerator for up to 5 days.
- Serve with whipped cream or a dusting of powdered sugar for an extra special touch.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 12
- Sodium: 50
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
- Cholesterol: 30
Keywords: rhubarb custard bars, spring dessert, creamy rhubarb bars, tangy rhubarb dessert, easy rhubarb recipe, rhubarb dessert bars