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Fresh rhubarb custard bars are easy to make with a thick butter cookie base and topped with shredded coconut and sliced almonds.
Try my new rhubarb custard bars if you want something to do with the rhubarb crops you’ve been picking.
You can freeze them for up to three months or refrigerate them for up to one week.
I like how simple they are to make in a pinch when we bring a dessert to a dinner party or bbq in the summer.
You can use frozen rhubarb for this recipe if you can’t find it fresh.
Garden Full Of Rhubarb
Growing rhubarb for the past 16 years has been joyful as our one plant is always bountiful.
Nothing compares to homegrown rhubarb, and it will save you a fortune as it’s pricey at the grocery store.
Although I like raw rhubarb as it’s good for digestion, I caution against overeating.
The antioxidants in rhubarb won’t just protect against chronic disease; they’ll make you look younger too!
The nutrients support collagen production for firmer, brighter skin.
9 Rhubarb Benefits You Need To Know
Harvesting rhubarb is simple. I cut the base of each rib and discarded the leaf as it was poisonous.
Do not compost it.
Other Rhubarb Recipes I’ve Made
Over the years, I’ve made many rhubarb recipes, many of which are very popular on the blog.
Rhubarb is one of those ingredients that you either love or hate.
I like to dip raw rhubarb in granulated sugar to taste a mix of tart and sweetness.
That’s how my Mum let us eat it when we pulled it from our garden in the UK.
Although making rhubarb custard bars is nothing new to me because Mum made them many times.
- Keto Rhubarb Muffins
- Strawberry Rhubarb Cheesecake Bars
- Easy Keto Strawberry Rhubarb Custard Bars
- Summer Rhubarb Salad with Toasted Cashews
- Rhubarb Cherry Applesauce
- Strawberry Rhubarb Chia Seed Jam
- Classic Rhubarb Pie With Meringue Topping
How To Make Rhubarb Custard Bars
Making these rhubarb custard bars is simple; if you don’t have a food processor, use a mixing bowl.
The ingredients will come together nicely for the base if you mix them with a wooden spoon.
I used the bright red juice from my pickled beets to colour the rhubarb as the natural colour fades whenever baked.
I added a few tablespoons of the juice to a bowl and mixed it with the sliced rhubarb.
Any excess juice in the bowl was discarded as I didn’t want it added to the custard.
You do not have to do this step as it is purely for aesthetic reasons.
Easy Rhubarb Custard Bars
The base is similar to a butter cookie or shortbread, and I could eat it alone; it’s good.
Once the base is in the oven baking for 12 minutes, I prepare the custard filling mixture.
You don’t have to wait until the base is cooled before pouring the creamy custard layer.
Pull the base from the oven, and evenly pour the egg custard mixture over the top.
I sprinkled unsweetened coconut and sliced almonds on top, but that’s optional.
You can leave it as is or add any topping you’d like.
Put the rhubarb custard bars back in the oven to bake until golden, 45 minutes.
I made the bars in an aluminum foil 8×8 pan that I bought from the Dollar Store.
We had to go to a picnic so it was easy to transport this way and I could leave it there.
Once we arrived, I cut the bars, but you can also cut them ahead of time.
Cover with tin foil only after the rhubarb custard bars are cooled, then refrigerate, freeze, or transport them.
- PREP TIME 20 minutes
- COOK TIME 45 minutes
- ADDITIONAL TIME 1 hour
- TOTAL TIME 2 hours 5 minutes
- Aluminum Foil 8×8 baking pan
- Parchment Paper
- Cooking Spray or Butter
Ingredients For Custard Rhubarb Bars
- Filling
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 2 cups diced fresh rhubarb
- Crust
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup butter (softened)
- Topping
- 1/3 cup shredded unsweetened coconut (optional)
- 1/3 cup sliced raw almonds (optional)
Instructions
- Preheat the oven to 350 degrees.
- Add all-purpose flour, salt, granulated sugar, and softened butter in a food processor.
- Pulse until the dough comes together and one minute.
- Line an 8×8 baking pan with parchment paper and spray the sides with non-stick cooking spray or butter.
- Pour the butter cookie base into the pan and press down with a spatula smoothing the dough evenly.
- Bake in the oven for 12 minutes.
Filling For Rhubarb Custard Bars
- Wash and chop fresh rhubarb thinly. Add 1/3 cup of pickled beet juice to colour the rhubarb, sit for 5 minutes, and then drain and rinse with cold water.
- Add the eggs, granulated sugar, cinnamon, and all-purpose flour in a mixing bowl.
- Pour the rhubarb filling over the warm crust and sprinkle with unsweetened coconut and sliced almonds.
- Bake for a further 45 minutes or until golden brown.
- Remove from the oven, let cool for 1 hour, and then slice into 12 bars.
- Sprinkle with powdered sugar when cooled and top with sliced strawberries. (optional)
- Store in the refrigerator for up to 1 week or the freezer for three months.
Notes
The almonds and unsweetened coconut topping is optional.
Use any 8×8 baking pan or a disposable pan for effortless travelling to parties, gatherings, or picnics.
I soaked the rhubarb in a 1/4 cup of pickled beet juice to boost the red colour.
You do not taste the pickled beet in the rhubarb custard bars.
Italian Cranberry Orange Biscotti
Biscotti are by far one of the best dipping cookies out there. They are crunchy and filled with wonderful flavours depending on the kind of biscotti you want to make. Today we have an orange cranberry biscotti dipped in silky white chocolate and drizzled with lemon glaze.
Ingredients
- 1 cup ground almonds
- 3/4 cup sugar
- 6 eggs (includes 2 yolks)
- 1 tablespoon grated lemon zest
- 1 tablespoon lemon juice
- 1/4 cup candied orange peel
- 1/4 cup dried cranberries
- 1 tablespoon lemon juice
- 2 3/4 cups flour (you will need extra for rolling)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon water
- 1/2 cup icing sugar
- 1 tablespoon lemon juice
- 2 cups white chocolate melted
Instructions
- Preheat oven to 350 degrees and line cookie sheets with parchment paper or a Silpat
- Beat sugar, 4 eggs +1 egg yolk on high until combined then add the zest and lemon juice
- Beat for another minute
- In another bowl combine the flour, baking powder, baking soda, salt, cranberries, and candied orange peel.
- Gradually add the egg and sugar mixture into the bowl along with the almonds a bit at a time mixing well in between.
- The dough will be soft and sticky, if you find it too sticky add up to 1/3 cup more flour 1 tablespoon at a time until manageable.
- Flour hands well and roll the dough onto a floured surface and then form into logs.
- Gently place onto cookie sheets or on parchment paper.
- Mix another egg yolk with a teaspoon of water together and coat the top of the logs then place in the oven until golden brown, for approximately 20 minutes.
- Once cooked let cool for 10mins, slice them on a diagonal and replace them on the cookie sheets.
- Cook for a further 5 mins or until golden then turn and cook for a further 10 mins until crunchy and lightly toasted.
- Let cool completely then finish with the lemon drizzle, and dip the base of the biscotti into the melted white chocolate.