Rhubarb custard bars are a delightful fusion of tart rhubarb and creamy custard, all atop a buttery shortbread crust. This classic dessert offers a harmonious blend of textures and flavors, making it a favorite during rhubarb season.
Whether you’re a fan of the traditional recipe or seeking variations like cream cheese or meringue toppings, there’s a version to satisfy every palate.
Ingredients:
For the crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold butter, cubed
For the custard filling:
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups heavy whipping cream
- 4 cups chopped fresh rhubarb
For the cream cheese topping:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (or freshly whipped cream)
Instructions:
1. Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of a greased 9×13-inch baking dish. Bake for 10 minutes or until lightly golden.
2. Prepare the custard filling: In a large bowl, whisk together the eggs, sugar, flour, and salt until smooth. Gradually add the heavy cream, mixing well. Fold in the chopped rhubarb. Pour this mixture over the pre-baked crust.
3. Bake: Return the dish to the oven and bake for 40-45 minutes, or until the custard is set and the center no longer jiggles. Remove from the oven and let it cool to room temperature.
4. Prepare the cream cheese topping: In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Fold in the whipped topping until well combined. Once the bars have cooled, spread this mixture evenly over the top.
5. Chill and serve: Refrigerate the bars for at least 2 hours before cutting into squares. Store any leftovers in the refrigerator.
Variations:
Rhubarb Custard Bars with Meringue Topping
Instead of the cream cheese layer, you can top the cooled custard bars with a meringue. To do this, beat 3 egg whites with 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 6 tablespoons of sugar, continuing to beat until stiff peaks form.
Spread the meringue over the cooled custard, then bake at 350°F (175°C) for about 10-12 minutes, or until the meringue is golden. Let cool before serving.
Strawberry-Rhubarb Custard Bars
For a fruity twist, replace half of the rhubarb with sliced strawberries. This combination adds a sweet note that complements the tartness of the rhubarb.
These rhubarb custard bars, with their rich custard filling and versatile toppings, are sure to become a cherished addition to your dessert repertoire.
FAQs
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb. Ensure you thaw and drain it thoroughly to remove excess moisture before incorporating it into the filling.
Do I need to peel the rhubarb before using it?
Peeling rhubarb is generally unnecessary. However, if the stalks are mature and have tough, fibrous skin, you may choose to peel them for a smoother texture.
How should I store rhubarb custard bars?
Due to the cream cheese and whipped topping, store the bars in the refrigerator, covered with plastic wrap or in an airtight container, for up to three days.
Can I freeze rhubarb custard bars?
Freezing is not recommended, as the texture may change during the freeze-thaw process, affecting the custard’s consistency.
What type of crust is best for these bars?
A shortbread crust is commonly used, providing a firm and buttery base that complements the creamy custard and tart rhubarb.
These insights should help you prepare and enjoy delicious rhubarb custard bars with confidence.
