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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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There's something truly magical about the combination of rhubarb and custard. It reminds me of my grandmother's kitchen, filled with the aroma of baking and the promise of something wonderfully comforting. Remember those simple, carefree days? Let's bring some of that magic back into our lives, one slice of these bars at a time. These Spiced Rhubarb Custard Rhapsody Bars aren't just a treat; they're a nostalgic journey.
What sets these bars apart is the delicate balance of tartness from the rhubarb and the creamy sweetness of the custard, enhanced by a hint of warm spices. The buttery crust adds a satisfying crunch that complements the soft filling. Ever wondered why certain flavors evoke such strong memories? For me, rhubarb is a direct line to childhood summers. These bars are incredibly easy to make, even if you're not a seasoned baker. Trust me, if I can do it, anyone can!
Whether you're looking for a delightful dessert to share with friends and family, or simply want to treat yourself, these Spiced Rhubarb Custard Rhapsody Bars are the answer. I was never a huge fan of rhubarb, to be honest. But my friend Sarah baked these for a potluck and I was blown away! One bite and I was hooked. Perfect with a cup of tea or coffee, they're guaranteed to bring a smile to your face and warm your heart. So, let's get baking and create some sweet memories together!
Required Equipments
- Mixing Bowls
- Pastry Blender
- 9x13 inch Baking Pan
- Whisk
- Measuring Cups
- Measuring Spoons
Spiced Rhubarb Custard Rhapsody Bars: Frequently Asked Questions
Spiced Rhubarb Custard Rhapsody Bars
Indulge in the delightful Spiced Rhubarb Custard Rhapsody Bars, where tart rhubarb meets creamy custard in a symphony of flavors. These bars offer a comforting blend of sweet and tangy, perfect for any occasion.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Make sure the rack is in the center. I usually turn the oven on as the first step, so its ready when I am.
- Prepare the Crust: In a large mixing bowl, whisk together the flour, sugar, and salt. This ensures the ingredients are evenly distributed.
- Add Butter: Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Make sure your butter is cold; it makes a HUGE difference in the crust's texture!
- Combine and Press: Add the egg yolk and vanilla extract. Mix until the dough just comes together. Don't overmix! Press the dough evenly into the bottom of an ungreased 9x13 inch baking pan. I like to use parchment paper to make cleanup easier.
- Pre-bake the Crust: Bake the crust for 15-20 minutes, or until it's lightly golden. Keep a close eye on it to prevent burning. This pre-baking step is important for a firm base.
- Prepare the Rhubarb: While the crust is baking, prepare the rhubarb filling. In a medium bowl, combine the chopped rhubarb, sugar, cornstarch, cinnamon, and nutmeg. Mix well to coat the rhubarb.
- Make the Custard: In a separate bowl, whisk together the eggs, sugar, vanilla extract, and salt until smooth. Stir in the milk and heavy cream. Make sure there are no lumps for a creamy custard.
- Assemble the Bars: Remove the pre-baked crust from the oven. Spread the rhubarb mixture evenly over the crust.
- Pour the Custard: Gently pour the custard over the rhubarb filling. Be careful not to disturb the rhubarb layer.
- Bake the Bars: Return the pan to the oven and bake for 40-45 minutes, or until the custard is set and the top is lightly golden. The center should jiggle just a little.
- Cool Completely: Let the bars cool completely in the pan before cutting into squares. I know it's tempting to dig in right away, but trust me, they taste better when cooled. Plus, they are easier to cut.
- Dust and Serve: Dust the bars with powdered sugar before serving, if desired. Enjoy every single bite!
📝 Notes
- For a tangier flavor, add a squeeze of lemon juice to the rhubarb mixture.
- If you don't have heavy cream, you can use half-and-half, but the custard will be less rich.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
🍎 Nutrition
Calories: 280 kcal
Protein: 4 g
Fat: 14 g
Carbohydrates: 35 g
Fiber: 1 g
Calcium: 50 mg
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