Rhubarb Custard Bars: Difference between revisions
From Recipes
Jump to navigationJump to search
| Line 10: | Line 10: | ||
* 2 c flour | * 2 c flour | ||
* 1/4 c sugar | * 1/4 c sugar | ||
* 1/4 t Kosher salt | * 1/4 t Kosher salt (optional) | ||
* 1 c cold unsalted butter, cubed | * 1 c cold unsalted butter, cubed | ||
Revision as of 14:35, 3 May 2025
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | ~1 hour @ 350 |
| Source | KitchenMomy.com (minus the topping) |
| Yield / serves | 24 servings |
| Rating | (unrated) |
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.
