Rhubarb Custard Bars Slice (Print Version)
# Ingredients:
→ Crust
01 -
125 g all-purpose flour
02 -
115 g cold unsalted butter, cubed
03 -
16 g powdered sugar
→ Custard Filling
04 -
300 g granulated sugar
05 -
32 g all-purpose flour
06 -
2.5 g fine salt
07 -
3 large eggs
08 -
280 g rhubarb, diced
→ Topping
09 -
Powdered sugar, for dusting (optional)
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23×33 cm baking dish to ensure easy release of bars.
02 -
In a medium bowl, combine flour and powdered sugar. Using a pastry blender or fingertips, cut cold butter into the dry mixture until it forms coarse crumbs.
03 -
Press the crumbly crust mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes, then remove from the oven and set aside.
04 -
In a separate bowl, whisk together granulated sugar, flour, and salt. Add eggs and whisk until the mixture is smooth and fully blended.
05 -
Gently fold diced rhubarb into the custard mixture. Pour evenly over the pre-baked crust, ensuring rhubarb is distributed throughout.
06 -
Return the dish to the oven and bake for 35 to 40 minutes, or until the custard is set and the edges are lightly golden.
07 -
Allow bars to cool completely in the baking dish before slicing. Dust with powdered sugar immediately before serving, if desired.
# Notes:
01 -
For sharp clean edges, refrigerate before slicing and wipe the knife between cuts.