Rhubarb Custard Bars: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=~1 hour @ 350 |Source=[https://www.kitchenmomy.com/sweet-and-tangy-rhubarb-custard-bars/#tasty-recipes-13286-jump-target KitchenMomy.com] (minus the topping) |Yield=24 servings |Rating={{unrated}} }} === Ingredients === '''Crust:''' * 2 c flour * 1/4 c sugar * 1 c cold unsalted butter, cubed '''Custard Filling:''' * 2 c sugar * 7 T flour * 1 c heavy whipping cream * 3 large eggs, beaten * 5 c fresh or frozen rhubarb, chopped =..." |
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|Source=[https://www.kitchenmomy.com/sweet-and-tangy-rhubarb-custard-bars/#tasty-recipes-13286-jump-target KitchenMomy.com] (minus the topping) | |Source=[https://www.kitchenmomy.com/sweet-and-tangy-rhubarb-custard-bars/#tasty-recipes-13286-jump-target KitchenMomy.com] (minus the topping) | ||
|Yield=24 servings | |Yield=24 servings | ||
|Rating={{ | |Rating={{Very Good}} | ||
}} | }} | ||
=== Ingredients === | === Ingredients === | ||
| Line 10: | Line 10: | ||
* 2 c flour | * 2 c flour | ||
* 1/4 c sugar | * 1/4 c sugar | ||
* 1/4 t Kosher salt (optional) | |||
* 1 c cold unsalted butter, cubed | * 1 c cold unsalted butter, cubed | ||
| Line 22: | Line 23: | ||
Preheat oven to 350°F. Line 9×13 pan with parchment. | Preheat oven to 350°F. Line 9×13 pan with parchment. | ||
Mix flour and | Mix flour, sugar, and salt for the crust. Cut in butter until crumbly. Press into pan. | ||
Bake crust 15 minutes until lightly golden. | Bake crust 15 minutes until lightly golden. | ||
| Line 35: | Line 36: | ||
[[Category:Bars]] | [[Category:Bars]] | ||
[[Category:Rhubarb]] | [[Category:Rhubarb]] | ||
[[Category:Adria-Approved]] | |||
Latest revision as of 14:36, 3 May 2025
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | ~1 hour @ 350 |
| Source | KitchenMomy.com (minus the topping) |
| Yield / serves | 24 servings |
| Rating | Very good |
Ingredients
Crust:
- 2 c flour
- 1/4 c sugar
- 1/4 t Kosher salt (optional)
- 1 c cold unsalted butter, cubed
Custard Filling:
- 2 c sugar
- 7 T flour
- 1 c heavy whipping cream
- 3 large eggs, beaten
- 5 c fresh or frozen rhubarb, chopped
Preparation
Preheat oven to 350°F. Line 9×13 pan with parchment.
Mix flour, sugar, and salt for the crust. Cut in butter until crumbly. Press into pan.
Bake crust 15 minutes until lightly golden.
Whisk sugar and flour for filling. Add cream and eggs, then fold in rhubarb.
Pour over warm crust. Bake 40-45 minutes until custard is set.
Cool completely.
