There is something undeniably magical about the arrival of spring.
The birdsong fills the air, flowers burst forth in vibrant colors, and nature seems to awaken from its winter slumber.
And amidst this transformation, one of the most delightful treats emerges from the earth: rhubarb.
With its vibrant red stalks and tart flavor, rhubarb holds a special place in my heart and my kitchen.
Today, I want to share with you a recipe that celebrates the beauty and uniqueness of this humble plant – Rhubarb Custard Bars. Last spring, my dear friend surprised me with a basket full of freshly harvested rhubarb from her garden.
With a twinkle in her eye, she shared her family recipe for rhubarb custard bars that had been passed down through generations.
As I took a bite of these bars, I was transported to a world of sweet and tangy bliss. The buttery crust crumbled delicately, giving way to a luscious layer of creamy custard, mingling perfectly with the tang of the rhubarb.
Each bite was like a flavor explosion, leaving me craving more. Rhubarb Custard Bars
Ingredients:
2 cups of flour
1 cup of chilled butter
1/4 cup of sugar
For the filling:
7 tablespoons of plain flour
2 cups of sugar
1 cup of heavy cream
3 beaten eggs
5 cups of finely chopped fresh or thawed and drained frozen rhubarb
For the topping:
1 cup of whipped heavy cream
6 ounces of softened cream cheese
1/2 cup of granulated sugar
1/2 teaspoon of vanilla extract
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a bowl, mix 2 cups of plain flour and 1/4 cup of granulated sugar. Cut in 1 cup of chilled butter until crumbly. Press this mixture evenly into the prepared baking dish to form the crust.
3. For the filling, whisk together 2 cups of granulated sugar and 7 tablespoons of plain flour. Stir in 1 cup of heavy cream and the beaten eggs.
4. Fold in 5 cups of finely chopped rhubarb. Spread the filling over the crust.
Bake in the preheated oven for 45-50 minutes or until the custard is set and the crust is golden brown.
5. Let the bars cool completely in the baking dish on a wire rack.
6. For the topping, beat 6 ounces of softened cream cheese with 1/2 cup of granulated sugar and 1/2 teaspoon of vanilla extract until smooth. Fold in 1 cup of whipped heavy cream. Spread this mixture over the cooled bars.
7. Cover and refrigerate the bars for at least 2 hours before serving.
8. Once chilled, cut into squares and enjoy the delicious Rhubarb Custard Bars! Garnish with any desired toppings you please! These Rhubarb Custard Bars are a true celebration of spring. The combination of the buttery crust, creamy custard, and the unique flavor of rhubarb will leave you longing for more.
Whether you enjoy them as a sweet treat after dinner or as a delightful addition to your afternoon tea, these bars will surely become a favorite in your home.
So go ahead, embrace the beauty of rhubarb and indulge in a slice of pure deliciousness.
