Rhubarb Custard Bars: A Taste of Spring’s Sweet & Tart Embrace

There are certain flavors that, for me, are inextricably linked to the turning of the seasons. For many, it’s the earthy aroma of pumpkin in autumn or the bright zest of lemon in summer. But for me, spring always heralds the arrival of rhubarb. Its vibrant pink stalks, a promise of warmer days, hold a unique magic. I remember, as a child, sneaking into my grandmother’s garden to pinch off a tart piece of raw rhubarb, puckering my lips at its intense sourness, only to be soothed by the sweet, creamy custard that always followed. These Rhubarb Custard Bars capture that very essence – the thrilling tartness of rhubarb nestled in a tender, buttery crust, all enveloped in a luscious, custardy embrace. It’s a simple, yet profound, expression of spring’s bounty, a comforting classic that never fails to evoke cherished memories and delight the senses.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes
• Servings: 18
• Yield: 18 bars
• Dietary Type: Standard

Ingredients

The beauty of these Rhubarb Custard Bars lies in their straightforward ingredient list, allowing the star, rhubarb, to truly shine.

For the Crust:

• 2 cups flour
• 1 cup butter, melted
• 2 tablespoons powdered sugar

For the Custard Filling:

• 4 eggs, beaten
• 2 cups sugar
• 1/2 cup flour
• 3/4 teaspoon salt
• 4 cups rhubarb, diced

Equipment Needed

A few essential tools will ensure your success in creating these delightful bars:

• 9×13 inch baking pan
• Mixing bowls (at least two)
• Whisk
• Measuring cups and spoons
• Spatula or spoon for spreading
• Oven
• Cooling rack

Instructions

The process for creating these Rhubarb Custard Bars is a delightful dance between a simple crust and a rich filling. Follow these steps carefully for a truly satisfying result.

1. Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the optimal temperature for both baking the crust and cooking the filling evenly.
2. In a medium-sized mixing bowl, combine the 2 cups of flour, 1 cup of melted butter, and 2 tablespoons of powdered sugar. Stir these ingredients together until they form a cohesive, crumbly mixture.
3. Pour this mixture into a 9×13 inch baking pan. Use a spatula or spoon to spread it out evenly across the bottom of the pan, creating a uniform crust.
4. Bake this crust for 15 minutes. This initial bake helps to set the crust and prevent it from becoming soggy when the filling is added.
5. While the crust is in the oven, prepare the custard filling. In a separate, larger mixing bowl, whisk together the 4 beaten eggs, 2 cups of sugar, 1/2 cup of flour, and 3/4 teaspoon of salt. Ensure these ingredients are thoroughly combined.
6. Next, gently fold in the 4 cups of diced rhubarb into the egg and sugar mixture. Be careful not to overmix; you want to distribute the rhubarb evenly without breaking it down too much.
7. Once the crust has baked for its 15 minutes, carefully remove it from the oven.
8. Pour the rhubarb custard mixture evenly over the partially baked crust.
9. Return the pan to the oven and bake for an additional 45 minutes. The bars are ready when the custard is set and a toothpick inserted into the center comes out clean. The top should also be golden brown.
10. After baking, remove the pan from the oven and let the bars cool completely on a wire rack. This cooling period is crucial for the custard to fully set and for the bars to be easily cut.

A Note on Pan Size: The original recipe mentions that “1/2 batch fits in an 8×8 pan.” If you are using an 8×8 inch pan, you will need to halve all the ingredient quantities for both the crust and the filling. The baking time for the crust in this smaller pan would likely remain similar at 15 minutes, but the custard filling might require a slightly adjusted baking time, so keep a close eye on it for doneness.

Expert Tips & Tricks

As a chef, I’ve learned that a few subtle techniques can elevate even the simplest of recipes. For these Rhubarb Custard Bars, consider these insights:

• Don’t Fear the Rhubarb’s Tartness: Rhubarb is naturally quite tart, and that’s part of its charm! The sugar in the custard will balance it beautifully, but resist the urge to add extra sugar to the rhubarb itself before folding it in. The intended tartness is key to the bar’s delightful flavor profile.
• Uniform Dicing is Key: Try to dice your rhubarb into roughly uniform pieces. This ensures that each bite has a similar balance of crust, custard, and tender rhubarb. Pieces that are too large might not cook through as evenly as smaller, more consistent dices.
• Cooling is Crucial for Clean Cuts: Patience is a virtue when it comes to bars. Allowing them to cool completely on a wire rack is non-negotiable. If you try to cut them while warm, they will likely be soft and may fall apart. Once fully cooled, they will slice cleanly.
• Checking for Doneness: The custard is done when the edges are set and the center is just barely jiggly. A toothpick inserted into the center should come out clean. Overbaking can lead to a rubbery texture.

Serving & Storage Suggestions

These Rhubarb Custard Bars are a delightful treat on their own, but they also pair wonderfully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For an even more sophisticated presentation, a light dusting of powdered sugar just before serving adds a touch of elegance.

Storage: Once completely cooled, these bars can be stored in an airtight container at room temperature for up to 2 days, provided your kitchen is not excessively warm. For longer storage, they are best kept in the refrigerator. They will maintain their best quality in the fridge for up to 4-5 days.

To reheat, you can gently warm individual bars in a low-temperature oven (around 250°F or 120°C) for a few minutes, or microwave them for a very short duration, just until warmed through. Be mindful not to overheat, as this can affect the custard’s texture.

Nutritional Information

Here’s an approximate nutritional breakdown for these delicious bars. Please note that these are estimates and can vary based on specific ingredient brands and quantities.

Nutrient	Amount per Serving	% Daily Value
Calories	277.6 kcal
Calories from Fat		103 g
Total Fat	11.5 g	17%
Saturated Fat	6.9 g	34%
Cholesterol	68.5 mg	22%
Sodium	204.4 mg	8%
Total Carbohydrate	41 g	13%
Dietary Fiber	1 g	3%
Sugars	26.7 g	106%
Protein	3.5 g	7%

Note: The percentage of Daily Values (%DV) is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

While the classic Rhubarb Custard Bar is wonderful as is, there are always opportunities to put your own spin on a beloved recipe.

• For a Nutty Crust: Consider adding 1/4 cup of finely chopped pecans or almonds to the crust mixture before pressing it into the pan. This adds a delightful crunch and nutty aroma.
• Citrus Zest: For an extra layer of brightness, finely grate the zest of one lemon or orange and add it to the custard filling. It complements the tartness of the rhubarb beautifully.
• Spice it Up: A pinch of ground cinnamon or nutmeg in the custard filling can add a warm, comforting note.
• Different Berries: If rhubarb isn’t readily available, you could experiment with a mix of strawberries and raspberries, though you may need to adjust the sugar slightly depending on the sweetness of the berries.

FAQs

Q: Can I use frozen rhubarb in this recipe?
A: Yes, you can use frozen rhubarb. Thaw it completely and drain off any excess liquid before dicing and folding it into the custard mixture.

Q: My custard seems a bit too liquidy. What went wrong?
A: This could be due to underbaking. Ensure the custard is fully set before removing it from the oven; a toothpick should come out clean when inserted into the center. Ensure your oven temperature is accurate.

Q: How long will these bars last?
A: They can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for 4-5 days.

Q: Can I make the crust ahead of time?
A: The crust dough (before baking) can be refrigerated for a day or two. However, it’s generally best to bake the crust just before making the filling for optimal results.

Q: My bars are sticking to the pan. What’s the best way to get them out?
A: Ensure the pan is well-greased and floured before adding the crust ingredients. Allowing the bars to cool completely on a wire rack also makes them easier to remove and cut. A thin offset spatula can help loosen the edges.

A Final Thought

There’s a special kind of magic that happens when simple, seasonal ingredients come together. These Rhubarb Custard Bars are a testament to that culinary truth. They offer a perfect balance of sweet and tart, creamy and crisp, making them an ideal treat for any occasion, especially as spring unfurls its glorious bounty. I encourage you to bake a batch, share them with loved ones, and savor the comforting flavors that are as much a part of memory as they are a delight to the present. Enjoy every single bite!