Ingredients for Your Perfect Rhubarb Custard Bars

To create these irresistible Rhubarb Custard Bars, you’ll need the following fresh and pantry staples:

For the Crust:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ teaspoon salt

For the Rhubarb Filling:

• 3 cups fresh rhubarb, chopped into ½-inch pieces (about 1 pound)
• 1 ½ cups granulated sugar
• ¼ cup all-purpose flour
• 4 large eggs
• 1 teaspoon vanilla extract
• Pinch of salt

Required Kitchen Tools

Having the right tools on hand will make the preparation of your Rhubarb Custard Bars a breeze:

• 9x13 inch baking pan
• Parchment paper
• Large mixing bowls (2-3)
• Electric mixer (handheld or stand mixer) or sturdy whisk
• Measuring cups and spoons
• Sharp knife for chopping rhubarb
• Cutting board
• Spatula or rubber scraper
• Wire rack for cooling

Step-by-Step Preparation Instructions

Follow these clear, step-by-step instructions to create your delicious Rhubarb Custard Bars:

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
2. In a large mixing bowl, cream together the softened butter and ½ cup granulated sugar until light and fluffy.
3. Gradually add the 2 cups of all-purpose flour and ¼ teaspoon of salt to the butter mixture, mixing until just combined and a crumbly dough forms. Be careful not to overmix.
4. Press the dough evenly into the bottom of the prepared baking pan.
5. Bake the crust for 15-20 minutes, or until lightly golden brown. While the crust is baking, prepare the rhubarb filling.

Step 2: Prepare the Rhubarb Filling

1. In another large mixing bowl, combine the chopped rhubarb, 1 ½ cups granulated sugar, and ¼ cup all-purpose flour. Stir gently until the rhubarb is evenly coated. The sugar will start to draw out moisture from the rhubarb, creating a syrupy mixture.
2. In a separate medium bowl, whisk together the 4 large eggs, 1 teaspoon vanilla extract, and a pinch of salt until well combined.
3. Pour the egg mixture over the rhubarb mixture and stir gently until everything is thoroughly combined.

Step 3: Assemble and Bake the Rhubarb Custard Bars

1. Once the crust is lightly golden, carefully remove it from the oven.
2. Pour the rhubarb custard filling evenly over the warm, pre-baked crust.
3. Return the pan to the oven and bake for an additional 40-50 minutes, or until the filling is set and the top is lightly golden. To check for doneness, gently shake the pan; the center of the custard should have only a slight jiggle.
4. Once baked, remove the pan from the oven and place it on a wire rack to cool completely. This is a crucial step! Do not try to cut the bars while they are warm, as the custard will not be fully set and they will fall apart.

Step 4: Cool, Cut, and Serve

1. Allow the Rhubarb Custard Bars to cool at room temperature for at least 2-3 hours. For the best results and cleanest cuts, refrigerate the bars for at least 4 hours, or even overnight, before cutting. The colder they are, the firmer the custard will be.
2. Once thoroughly chilled, use the parchment paper overhang to carefully lift the entire slab of bars out of the pan.
3. Place the slab on a cutting board and cut into desired bar sizes. A sharp, non-serrated knife works best for clean cuts. You can wipe the knife clean between cuts for an even smoother finish.
4. Serve and enjoy your homemade Rhubarb Custard Bars!