📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal. This will save you from the horror of stuck bars!
2. In a large mixing bowl, whisk together the millet flour, almond flour, baking powder, and salt. Make sure there aren't any lumps, and everything is evenly combined. This ensures a consistent base for your bars.
3. In a seperate bowl, mix the melted butter, maple syrup, egg, and vanilla extract until well combined. I like to use a fork for this, it feels more authentic.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; overmixing can result in a tough crust.
5. Press the dough evenly into the prepared baking pan. Use your fingers or the back of a spoon to create a smooth, even layer. A little elbow grease helps!
6. Bake the crust for 15 minutes, or until lightly golden brown. Keep a close eye on it; ovens vary. You want a slightly golden hue, not burnt edges.
7. While the crust is baking, prepare the rhubarb filling. In a medium saucepan, combine the chopped rhubarb, maple syrup, lemon juice, and cornstarch. Give it a good stir to coat the rhubarb.
8. Cook the rhubarb mixture over medium heat, stirring constantly, until the rhubarb is soft and the mixture has thickened. This usually takes about 5-7 minutes. The rhubarb should break down and the mixture should look glossy.
9. Remove the saucepan from the heat and let the rhubarb filling cool slightly while you prepare the custard.
10. In a medium mixing bowl, whisk together the milk, eggs, maple syrup, vanilla extract, and almond extract until well combined. Make sure there are no streaks of egg yolk left. The custard should look smooth and creamy.
11. Once the crust is partially baked, remove it from the oven. Pour the cooled rhubarb filling evenly over the crust, spreading it to the edges.
12. Gently pour the custard mixture over the rhubarb filling. Be careful not to disturb the rhubarb layer too much.
13. Return the pan to the oven and bake for an additional 25-30 minutes, or until the custard is set and the top is lightly golden brown. The custard should jiggle slightly in the center but not be liquidy.
14. Remove the bars from the oven and let them cool completely in the pan before lifting them out using the parchment paper overhang. Cooling completely is crucial for the custard to set properly and prevent a gooey mess.
15. Once cooled, cut the bars into squares and serve. Dust with powdered sugar for an extra touch of elegance, if you're feeling fancy.