⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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It all started during a visit to my grandmother's farm last spring. The rhubarb was growing like crazy, and I needed to come up with some new, fun ways to use it. I had some maple syrup from a local producer, and the idea just kinda popped into my head. Why not combine the two with a creamy custard in a bar? The result? Pure bliss and, I think, a new family favorite. These bars strike that perfect balance between tart and sweet. The maple syrup doesn't just add sweetness; it adds a depth of flavor that complements the rhubarb beautifully. And the custard? Oh, the custard! It's creamy, dreamy, and makes these bars so gosh darn satisfying. You know, like the type of dessert that makes you close your eyes and savor every bite. Like you are sitting on your Grandma's porch
These bars are not just about the taste; they're also about the experience. From the moment you start mixing the crust to when you pull them out of the oven, golden brown and bubbly, it's a sensory delight. The aroma of maple and rhubarb fills your kitchen, creating an atmosphere of warmth and comfort. Seriously, friends, you have to try it. It's a super fun project for a lazy weekend. And you know what? Seeing the smiles on people's faces when they taste these bars? That’s what makes it all worth it. It just feels so good. I had a friend, God rest their soul, that used to always say, ‘The best way to show you care is with food.’ And they sure were right!
Required Equipments
- 9x13 inch baking pan
- Mixing bowls
- Whisk
- Pastry blender
- Measuring cups and spoons
- Parchment paper (optional)
Maple Rhubarb Custard Bars Supreme: Frequently Asked Questions
Maple Rhubarb Custard Bars Supreme
These Maple Rhubarb Custard Bars are a delightful treat, combining the tangy flavor of rhubarb with the rich sweetness of maple syrup and a creamy custard filling. Each bite delivers a taste of spring in bar form, perfect for a dessert or afternoon snack!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 30 minutes
Cook Time: 40 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). This is very important to ensure even baking, ya know? Nobody wants a soggy bottom.
- Prepare the Crust: In a large bowl, whisk together the flour, powdered sugar, and salt. I know, it seems simple, but don't skip sifting the flour or you'll get lumps!
- Add the Butter: Cut in the cold butter using a pastry blender or your fingers (if you're feeling adventurous!). The mixture should resemble coarse crumbs. Trust me, you'll know what I mean when you see it. It needs to be like small peas.
- Form the Dough: Add the egg yolk and vanilla extract. Mix until the dough just comes together. Be careful not to overmix! It's not supposed to be as firm as if you where making bred.
- Press into Pan: Press the dough evenly into the bottom of a 9x13 inch baking pan. I like to use parchment paper to line the pan; it makes removal much easier, and clean-up is a breeze!
- Bake the Crust: Bake for 15-20 minutes, or until lightly golden. Keep an eye on it; ovens can be tricky, and you don't want it to burn.
- Prepare the Rhubarb: While the crust is baking, in a medium bowl, combine the chopped rhubarb, maple syrup, cornstarch, and a pinch of salt. Mix well to coat the rhubarb evenly. The cornstarch helps thicken the filling, so don't skip it!
- Make the Custard: In a separate bowl, whisk together the eggs, sugar, heavy cream, vanilla extract, and a pinch of salt until smooth. Seriously don't be scared to whisk it for a bit. It will thank you latter.
- Assemble the Bars: Pour the rhubarb mixture over the pre-baked crust, spreading it out evenly. Then, pour the custard over the rhubarb. It should look all nice and bubbly when its ready to go.
- Bake the Bars: Bake for 35-40 minutes, or until the custard is set and the top is golden brown. The center should be set but still have a slight jiggle. If it jiggles a lot then bake it a bit more.
- Cool Completely: Let the bars cool completely in the pan before cutting into squares. This is the hardest part, I know, but it's important! The custard needs time to set properly, or it will be a mess.
- Cut and Serve: Once cooled, cut the bars into squares and serve. You can dust them with powdered sugar if you're feeling fancy. I know I always am!
- Enjoy!: These bars are best served fresh, but they can be stored in the refrigerator for up to 3 days. Although I am not gonna lie, they don't normally last that long around my house.
📝 Notes
- For a tangier flavor, add a tablespoon of lemon juice to the rhubarb mixture.
- You can use store-bought pie crust to save time, but homemade is always better!
- If the crust starts to brown too quickly, tent the pan with foil during the last 10-15 minutes of baking.
🍎 Nutrition
Calories: 250 kcal
Protein: 4 g
Fat: 14 g
Carbohydrates: 30 g
Fiber: 1 g
Calcium: 50 mg
