Grandma's Rhubarb Custard Bars
Grandma's recipe for rhubarb custard bars are melt in your mouth delicious especially warm, right out of the oven. These are the best custard rhubarb bars around!
Servings: 24
Calories: 266kcal
Ingredients
Base Ingredients
- 5 large eggs beaten
- 1 cup milk
- 1 teaspoon vanilla extract
- 3 cups granulated sugar
- ½ teaspoon salt
- ½ cup all purpose flour
- 4 cups rhubarb chopped
- 3 cups sliced strawberries
Topping Ingredients
- 1 cup butter melted
- 1 cup all purpose flour
- 1 cup brown sugar packed
- 1 cup oatmeal
Instructions
- Preheat oven to 350ºF.
- In a large mixing bowl, combine beaten eggs, milk, vanilla, sugar, salt, and flour.
- Stir in rhubarb and strawberries.
- Transfer mixture to a greased 9x13 baking dish.
- Prepare topping by combining butter, flour, brown sugar, and oatmeal. I use my fingers. My husband uses a fork.
- Place pieces of the topping mixture on top of the base mixture, almost covering it completely.
- Bake for 65-75 minutes or until topping is golden brown and center is set.
Video
Notes
- Cut rhubarb evenly: Make sure to cut your rhubarb stalks into evenly sized pieces so that they cook uniformly and soften to the same consistency.
- Whisk eggs thoroughly: For a smooth and creamy custard, be sure to whisk your eggs well until they reach a lemon-yellow or orange-yellow color.
- Monitor baking time: Custard bars should be baked until until topping is golden brown and center is set that no longer jiggles.
- Let bars cool: To achieve the best texture and flavor, allow your rhubarb custard bars to cool to warm room temperature before cutting or serving. If serving warm, which is my favorite, slices will not hold together as bars.
Nutrition
Calories: 266kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 132mg | Potassium: 146mg | Fiber: 1g | Sugar: 36g | Vitamin A: 332IU | Vitamin C: 12mg | Calcium: 51mg | Iron: 1mg