Spring
Rhubarb Custard Bars
A soft shortbread base, a simple custard, and enough rhubarb to keep the bars bright instead of heavy.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Yield
- 16 bars
- Category
- Baking
- Source
- The Home Almanac kitchen
Ingredients
- 1 cup all-purpose flour
- 1/4 cup icing sugar
- 1/2 cup cold butter, cubed
- 2 eggs
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup 10 percent cream
- 1 tsp vanilla
- 2 1/2 cups rhubarb, cut in 1 cm pieces
- 1/4 tsp salt
Steps
- Heat the oven to 175 C (350 F) and line an 8 inch square pan with parchment.
- Rub 1 cup flour, icing sugar, and butter together until crumbly, then press firmly into the pan.
- Bake the crust 15 minutes, until it looks dry at the edges.
- Whisk the eggs, granulated sugar, 1/4 cup flour, cream, vanilla, and salt until smooth.
- Scatter the rhubarb over the warm crust and pour the custard over top.
- Bake 28 to 30 minutes, until the centre is just set. Cool completely before cutting.
Notes
Chill the pan before slicing if you want clean edges. The bars keep covered in the fridge for three days.
Pairing Serve with lightly sweetened whipped cream.
Start with the harvest
This recipe is tied to rhubarb. Browse farmers markets in Ontario.
Tools
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- 8 inch square pan
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