Rhubarb Custard Bars

These dreamy rhubarb bars are a delightful treat, featuring a buttery, crunchy crust that pairs beautifully with a creamy custard filling.

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 30

Total Time 45

Servings squares

Calories 188

Preheat oven to 350F and line a 9x9" pan with parchment paper.
In a large bowl, combine the flour and sugar. Using a pastry cutter, fork or food processor, cut in the butter until the mixture resembles coarse meal.
1 cup (125g) all-purpose flour, 1/2 cup (100g) granulated sugar, 1/2 cup (114g) unsalted butter
Press the mixture into the bottom of the prepared pan. Bake for 15 minutes or until the edges are just lightly golden.
Meanwhile, in another large bowl, whisk together the sugar, flour, eggs, and vanilla.
1 cup (200g) granulated sugar, 1/4 cup (31g) all-purpose flour, 2 large eggs, 1 tsp vanilla extract
Then mix in the rhubarb and coconut.
2 cups diced rhubarb, 1/4 cup shredded coconut
Pour the filling mixture over the hot crust. Top with chopped or sliced nuts if using. Place back in the oven and bake for another 30 minutes or until the filling is almost set.
Let cool for at least 30 minutes before removing from pan and cutting into squares. Best served the day of.

Leftovers can be placed in an airtight container and stored in the fridge for up to 3 days.