Rhubarb Custard Bars
Rhubarb Custard Bars
For the crust:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 cup unsalted butter, cold and cubed
For the custard filling:
- 2 cups granulated sugar
- 7 tablespoons all-purpose flour
- 1 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- 4 cups rhubarb, diced
For the topping:
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Directions:
1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang on the sides.
For the crust:
2. In a medium bowl, mix together the flour and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared baking pan.
3. Bake the crust in the preheated oven for 10-15 minutes, or until lightly golden. Remove from the oven and set aside.
For the custard filling:
4. In a large bowl, whisk together the sugar, flour, and salt. Add the eggs and heavy cream, and mix until smooth and well combined. Fold in the diced rhubarb.
5. Pour the custard filling over the pre-baked crust and spread it evenly.
For the topping:
6. In a small bowl, mix together the sugar, cinnamon, and nutmeg. Sprinkle the mixture evenly over the custard filling.
7. Bake for 45-50 minutes, or until the custard is set and the top is golden brown. Allow the bars to cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.
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