Rhubarb Custard Bars

Rhubarb custard bars are a Midwestern satisfaction that combo the special tartness of rhubarb with the smooth, creamy texture of custard, all atop a buttery shortbread crust. First delivered to the vicinity by using European settlers who cherished their garden-grown rhubarb, these bars provide a nostalgic but fresh dessert choice it’s ideal for spring and summer time gatherings. Whether you are searching to show off your baking abilities or absolutely experience a comforting slice of sweetness, this recipe will hit the spot.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup bloodless butter
• 2 massive eggs
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups chopped sparkling rhubarb
• 1/2 cup heavy cream
• Powdered sugar for dusting

Directions

Preheat your oven to 350°F (175°C).
In a medium bowl, mix 1 cup of flour and 1/4 cup sugar for the crust.
Cut in the bloodless butter till the combination resembles coarse crumbs.
Press the combination into the backside of a greased 9×9-inch baking dish.
Bake the crust for 10-12 minutes, or till gently golden.
In any other bowl, beat the eggs, then add 1 cup of sugar, 1/4 cup of flour, baking powder, and salt. Mix till smooth.
Fold in the chopped rhubarb and heavy cream till properly combined.
Pour the filling over the pre-baked crust.
Bake for 40-45 minutes, or till the custard is set and the pinnacle is gently browned.
Let cool to room temperature, then refrigerate for at least two hours.
Dust with powdered sugar earlier than serving.

For a one of a kind twist, you should add a teaspoon of vanilla extract or a sprinkle of cinnamon to the custard mixture. If you are searching for a gluten-free option, alternative the all-purpose flour with a gluten-free flour blend. Additionally, you can scan with the fruit through including in some strawberries or raspberries alongside the rhubarb for a combined berry version.

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