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Lemon Rhubarb Custard Bars

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These Lemon Rhubarb Custard Bars feature a delightful combination of tart rhubarb and creamy custard, all layered on a buttery crust. Perfect for spring gatherings, they offer a refreshing balance of flavors that will impress your guests.

Ingredients

Scale
  • For the crust:
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 large egg yolk
  • 2 tablespoons ice water (more if needed)
  • For the rhubarb filling:
  • 3 cups fresh rhubarb, chopped into ½-inch pieces
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • For the custard topping:
  • 3 large eggs
  • 1 cup heavy cream
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • For garnish (optional):
  • Powdered sugar
  • Lemon zest

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and allow it to preheat fully, which should take about 10 minutes. This ensures even baking for the crust.
  2. Make the crust: In a mixing bowl, combine 1 ½ cups all-purpose flour, ½ cup granulated sugar, and ½ teaspoon salt. Add ½ cup softened unsalted butter and mix until crumbly. Then, stir in 1 large egg yolk and 2 tablespoons of ice water until the dough forms. If it’s too dry, add more water, a teaspoon at a time.
  3. Press and bake the crust: Press the dough evenly into the bottom of a greased 9×9-inch baking pan. Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Keep an eye on it, as overbaking can lead to a tough crust.
  4. Prepare the rhubarb filling: While the crust is baking, combine 3 cups of chopped fresh rhubarb, 1 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon lemon zest, 2 tablespoons lemon juice, and ¼ teaspoon salt in a medium saucepan. Stir well and let it sit for about 10 minutes to release the juices.
  5. Cook the filling: Place the saucepan over medium heat and cook the mixture for about 5-7 minutes, stirring frequently. You want the rhubarb to soften and thicken slightly. It’s ready when the mixture is bubbly and the rhubarb is tender but not mushy.
  6. Pour the filling over the crust: Once the crust is done baking, remove it from the oven and carefully pour the rhubarb filling evenly over the hot crust. Spread it out gently with a spatula.
  7. Make the custard topping: In a mixing bowl, whisk together 3 large eggs, 1 cup heavy cream, ½ cup granulated sugar, 2 teaspoons vanilla extract, 2 tablespoons all-purpose flour, 1 tablespoon lemon zest, and 2 tablespoons lemon juice until smooth.
  8. Top the rhubarb with custard: Pour the custard mixture over the rhubarb filling, making sure to cover it evenly. It’s okay if some of the filling bubbles up through the custard; this adds to the layered effect.
  9. Bake the bars: Return the pan to the oven and bake for an additional 25-30 minutes. The custard should be set in the center and lightly golden around the edges. Avoid overbaking, as this can lead to a rubbery texture.
  10. Cool and serve: Remove the bars from the oven and allow them to cool in the pan for at least 30 minutes. For best results, refrigerate for at least 2 hours before cutting into squares. This helps the layers to set and makes slicing easier.

Nutrition

Keywords: Don’t overmix the crust to avoid a tough texture. Use a sharp knife to cut the bars for clean edges, and check the custard for doneness to ensure the best results.

Find it online: https://crumella.com/zesty-lemon-rhubarb-custard-bars/