I love rhubarb and custard. When my mom was up north at the cottage, some gave her a bunch of it. When she came back, she gave it to me to make something.
I had searched online for a perfect recipe to make but I couldn’t seem to find one that gave me a crumble like crust and involved custard. This recipe actually came about by accident. I hadn’t meant to add 6 eggs but I loved how it turned out!
Rhubarb Custard Bars
For the Crust
1 1/2 cups flour
3/4 cup cold butter, cubed
1/4 cup icing sugar
For the Filling
6 large eggs, beaten
2 cups castor sugar
1/2 cup flour
1/2 tsp salt
5 cups rhubarb, diced
- Preheat oven to 350 F/180 C. In a medium bowl. combine flour and iced sugar. Slowly cut the butter into the mixture and hand mix until it resembles crumbs.
- Pat the crumbs into a greased 9 x 13 baking pan. Bake crust for 10-12 minutes or until lightly browned.
- While crust is in oven, mix together eggs, sugar, flour and salt.
- Gently stir in diced rhubarb. Pour rhubarb mixture over hot crust. Return to oven and bake for 35-40 minutes or until the filling is set.
- Cool and cut into bars
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