Is rhubarb safe to eat raw?

Rhubarb is safe to eat raw in small amounts, particularly the stalks, which are tart but can be quite refreshing. However, the leaves of the rhubarb plant are toxic and should never be consumed. Always ensure you're using the stalks in recipes for safe consumption.

Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb in Rhubarb Custard Bars. However, be aware that frozen rhubarb tends to release more moisture during baking, which may slightly alter the texture of the bars. To mitigate this, consider thawing and draining the rhubarb before using it in your recipe.

What can I use instead of cornstarch?

If you don't have cornstarch on hand, you can use arrowroot powder or all-purpose flour as substitutes. Keep in mind that arrowroot provides a great thickening effect similar to cornstarch, while flour will slightly change the texture of your filling.

How can I tell when the custard is done?

The custard filling in Rhubarb Custard Bars is done when it is set and slightly bubbling at the edges. You can gently shake the pan; if the center is firm but slightly jiggly, it is perfect. Allowing it to cool will help it set completely.

How should I store leftover bars?

Store leftover Rhubarb Custard Bars in an airtight container in the refrigerator. For best results, consume them within five days. If you'd like to keep them longer, they can also be wrapped and stored in the freezer for about three months.

Rhubarb Custard Bars: Delightfully Sweet And Tangy

Ingredients

Units Scale

2 cups diced rhubarb
1 cup all-purpose flour
1 1/4 cups sugar
1/2 cup unsalted butter, softened
2 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F (175°C) and grease your 9×9 inch baking dish.
Combine all-purpose flour and 1/4 cup of sugar in a mixing bowl. Cut in the softened butter until the mixture resembles coarse crumbs.
Press this mixture into the bottom of the prepared baking dish to form your crust. Bake for about 10 minutes until it is lightly golden.
Mix together the diced rhubarb, remaining sugar, cornstarch, and salt in another bowl until well combined.
Whisk together the eggs and vanilla extract in a separate bowl. Add this mixture to the rhubarb mixture and stir until well mixed.
Pour the rhubarb filling evenly over the baked crust.
Bake in the preheated oven for 35-40 minutes until the filling is set with slight bubbling around the edges.
Allow the bars to cool completely in the dish before cutting into squares for serving.

Notes

Ensure rhubarb is well-drained for the best texture. You can also mix in strawberries for a sweeter twist.

Author: james_walker
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 bar
Calories: 220
Sugar: 18g
Sodium: 50mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg