Sweet Tangy Dessert Delight

These rhubarb custard bars transform the often-underappreciated rhubarb into a delicious dessert that balances sweet and tangy flavors perfectly. The buttery shortbread crust pairs wonderfully with the creamy custard filling, creating a dessert that disappears quickly at any gathering.

I discovered this recipe during spring when my neighbor's rhubarb plant was producing more than she could use. After bringing these bars to a backyard barbecue, I've been requested to make them for every spring and summer gathering since.

Ingredients

• All purpose flour: Forms the foundation for both the crust and custard
• Granulated sugar: Sweetens the dessert and balances rhubarb's tanginess
• Cold butter: Creates that perfect shortbread texture in the crust
• Eggs: Provide structure and richness to the custard filling
• Heavy cream: Adds luxurious creaminess to the custard layer
• Rhubarb: The star ingredient with its unique tartness
• Salt: Enhances all flavors and balances sweetness

Step-by-Step Instructions

Prepare the crust:

Combine 2 cups flour and 1/4 cup sugar in a large bowl. Work the cold cubed butter into the dry ingredients until you achieve a coarse crumb texture. The butter should be very cold to create the best texture. Press this mixture firmly into your greased 9×13 baking dish, ensuring an even layer across the bottom.

Prebake the crust:

Place in a 350°F oven for exactly 10 minutes. This partial bake ensures the crust will hold up to the wet custard filling without becoming soggy. The crust should just barely start to turn golden at the edges.

Create the custard filling:

While the crust bakes, whisk together eggs, 2 cups sugar, 1/2 cup flour, salt, and heavy cream until completely smooth. The flour helps stabilize the custard so it sets properly. Fold in the diced rhubarb gently to avoid breaking the pieces.

Assemble and bake:

Pour the custard mixture evenly over the hot crust as soon as it comes out of the oven. Return to the oven and bake for 40-45 minutes, watching carefully toward the end. The custard should be set in the center with just a slight jiggle and have a light golden color on top.

The first time I made these bars, my daughter was skeptical about rhubarb in dessert. After one bite, she declared them better than her previous favorite dessert and has since helped me harvest rhubarb from our garden specifically for this recipe.

Selecting Rhubarb

Choose bright red stalks for the best flavor and color in your bars. The redder the stalks, the sweeter they tend to be, though all rhubarb maintains some tartness. Avoid any stalks that are limp or have brown spots. Remember that rhubarb leaves are toxic and should always be removed and discarded before using the stalks in cooking.

Storage Information

These bars keep beautifully in the refrigerator for up to 5 days when stored in an airtight container. The custard continues to set as they chill, making them even better on day two. You can also freeze these bars for up to 3 months. Thaw overnight in the refrigerator before serving for the best texture.

Seasonal Variations

While traditional rhubarb is the star of this recipe, you can create seasonal variations throughout the year. In summer, try adding strawberries to complement the rhubarb (replace 1 cup of rhubarb with 1 cup of diced strawberries). For fall, consider adding a teaspoon of cinnamon to the custard mixture and topping with a light dusting of nutmeg before serving.

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Recipe FAQs

→ Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works well in this dessert. Thaw it completely and drain excess liquid before adding to the custard mixture to prevent the bars from becoming too soggy.

→ How do I know when the custard is properly set?

The custard is properly set when the center is no longer jiggly and the top has turned a light golden color. A toothpick inserted in the center should come out mostly clean with just a few moist crumbs.

→ How should I store these bars?

Store the cooled bars in an airtight container in the refrigerator for up to 4-5 days. The custard contains eggs and cream, so refrigeration is necessary for food safety.

→ Can I add other fruits to this dessert?

Yes, strawberries pair wonderfully with rhubarb in this dessert. You could substitute 1-2 cups of the rhubarb with sliced strawberries for a classic strawberry-rhubarb flavor combination.

→ Why did my crust turn out too hard?

A hard crust usually results from overworking the dough. When cutting in the butter, stop when the mixture resembles coarse crumbs and avoid over-mixing. Also, make sure not to over-bake the crust during the initial baking stage.

→ Can I make these bars ahead of time for an event?

Absolutely! These bars actually taste better after being chilled for 4-6 hours, making them perfect for prepare-ahead desserts. You can make them a day in advance of your event for the best flavor and texture.