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Rhubarb Custard Bars

Irresistibly Creamy Rhubarb Custard Bars for a Sweet Treat

Enjoy the delicious balance of sweet and tangy in these Rhubarb Custard Bars, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-Purpose Flour Substitute with gluten-free flour blend if needed
  • 1/2 cup Unsalted Butter Melted coconut oil can be used for a dairy-free alternative
  • 1/4 cup Granulated Sugar Consider brown sugar for deeper flavor
  • 1/4 teaspoon Salt Enhances overall flavor
For the Filling
  • 2 cups Rhubarb Fresh is best, but frozen works (thaw and drain)
  • 3 Eggs Substitute with flax eggs for a vegan option
  • 1 cup Granulated Sugar Can substitute with coconut sugar for a healthier option
  • 1 teaspoon Baking Powder Helps filling to rise
  • 1 teaspoon Vanilla Extract Enhances flavor
For the Frosting
  • 1 cup Powdered Sugar Provides a smooth frosting
  • 1/4 cup Unsalted Butter Dairy-free butter can be used
  • 2 tablespoons Milk Adjust amount for desired creaminess; use almond or oat milk for dairy-free

Equipment

  • 8" x 8" baking pan
  • Mixing bowl
  • Fork or pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Lightly grease an 8" x 8" baking pan.
  2. In a mixing bowl, combine the all-purpose flour, granulated sugar, unsalted butter, and a pinch of salt. Blend until crumbly then press into the prepared pan. Bake for 10-12 minutes until lightly golden.
  3. Prepare the filling by tossing chopped rhubarb with a tablespoon of sugar. Let sit for 10 minutes. In another bowl, whisk eggs, flour, baking powder, and vanilla until smooth then fold in the rhubarb mixture.
  4. Pour the rhubarb filling over the baked crust and spread evenly. Bake for 25-30 minutes until filling is set but jiggles slightly in center. Cool for 30 minutes.
  5. Prepare the frosting by beating together softened butter, powdered sugar, milk, and vanilla in a bowl until creamy. Adjust thickness with more milk if needed.
  6. Spread frosting over cooled bars, cut into squares, and serve with tea or share with friends.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Ensure rhubarb is chopped evenly for consistent flavor. Cool completely before slicing to avoid crumbling. If using frozen rhubarb, drain excess moisture before baking.

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