Rhubarb and custard squares recipe
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- Dish type
- Fruit desserts
- Rhubarb desserts
This dessert has a shortbread-like base with a rhubarb and custard topping. Tastes great served with vanilla ice cream.
3 people made this
- Shortbread base
- 125g plain flour
- 115g butter, softened
- 35g icing sugar
- 220g brown sugar
- 2 eggs, beaten
- 100g caster sugar
- 30g plain flour
- 3/4 teaspoon salt
- 250g rhubarb, thinly sliced
MethodPrep:20min ›Cook:55min ›Extra time:10min cooling › Ready in:1hr25min
- Preheat oven to 180 C / Gas 4.
- Mix 125g flour, butter and icing sugar together in a bowl; pack the mixture firmly into the bottom of a 23cm square baking dish.
- Bake in preheated oven until the base hardens slightly, but doesn't brown, about 15 minutes.
- Whisk brown sugar, eggs, caster sugar, 30g flour and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the base.
- Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into squares.
Reviews & ratingsAverage global rating:(32)
Reviews in English (30)
This recipe is a favorite for my family. They enjoy it more than rhubarb pie. I am giving it a 5 rating but I use much less sugar as my family likes it more tart. I only use 3/4 cup for a recipe doubled and about six cups of rhubarb.-13 May 2014
by cookin' for cash
So good!! Super easy, too! The crust is perfect, the rhubarb slightly tart, yet sweet. The only change I made was to use 3 cups of rhubarb. Bake time was spot on, the rhubarb cooked perfectly!-31 May 2014
by Baking Nana
Even with rhubarb being tart this had a bit too much sugar for us. I loved the crust and the crispy edges but the middle was a little mushy and very sweet. Great idea though and with a bit less sugar I bet would be great.-14 May 2014
Amish rhubarb dream bars
I received a giant bag of fresh rhubarb a few days ago from a friend, so I’ve been busy in the kitchen baking up some rhubarb magic! This is another favorite, Amish recipe that I discovered in a bunch of recipes I bought at an estate sale in Harmony, Minnesota. It’s one of the best things I’ve ever baked with rhubarb, and it’s so easy to prepare! Enjoy one of these with a big mug of coffee or tea. I’ve been known to eat them for breakfast.
preheat oven to 350 degrees F.
for the butter shortbread crust:
1 cup butter, softened to room temperature
Mix all crust ingredients in a large mixing bowl until well combined. Press into a buttered, 9吉, glass baking dish. Bake in preheated oven for 15 minutes. The crust will still be pale in color at this point, and that’s okay.
While crust is baking, prepare the filling.
for the rhubarb custard filling:
4 large or extra large eggs
4 cups chopped rhubarb, (packed tightly)
Mix eggs, sugar, flour, and salt in a mixing bowl until smooth. Fold in rhubarb. Once crust is done baking, pour filling evenly over hot crust. Smooth surface with a rubber spatula. Bake an additional 40 to 45 minutes, or just until set and lightly golden on top.
Cool in pan on a wire rack. Once cool, gently loosen from sides of pan and cut into squares. Dust with powdered sugar. Serve. These will keep, covered on your counter top in a cool place, for 3 to 5 days.
- 1 ½ cups all-purpose flour
- ½ cup sugar
- ⅛ teaspoon salt
- 9 tablespoons chilled butter, cut into small pieces
- Cooking spray
- ⅓ cup all-purpose flour
- 1 ½ cups sugar
- 1 ½ cups 1% low-fat milk
- 3 large eggs
- 5 cups (1/2-inch) sliced fresh or frozen rhubarb (unthawed)
- ½ cup sugar
- ½ cup (4 ounces) block-style fat-free cream cheese
- ½ cup (4 ounces) block-style 1/3-less-fat cream cheese
- ½ teaspoon vanilla extract
- 1 cup frozen fat-free whipped topping, thawed
- Mint sprigs (optional)
To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups level with a knife. Combine 1 1/2 cups flour, 1/2 cup sugar, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes or until crust is golden brown.
To prepare filling, lightly spoon 1/3 cup flour into a dry measuring cup level with a knife. Combine 1/3 cup flour and 1 1/2 cups sugar in a large bowl add milk and eggs, stirring with a whisk until well blended. Stir in rhubarb. Pour rhubarb mixture over crust. Bake at 350° for 40 minutes or until set. Cool to room temperature.
To prepare topping, place 1/2 cup sugar, cheeses, and vanilla in a bowl beat with a mixer at medium speed until smooth. Gently fold in whipped topping spread evenly over baked custard. Cover and chill at least 1 hour. Garnish with mint sprigs, if desired.
- 2 cups all-purpose flour
- 2 ¾ cups white sugar, divided
- 1 cup cold butter, cut into cubes
- 7 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 3 eggs
- 5 cups finely chopped rhubarb
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
Preheat oven to 350 degrees F (175 degrees C).
Combine 2 cups flour and 1/4 cup sugar in a bowl. Cut butter into flour mixture until it resembles coarse crumbs press into a 9x13-inch baking dish.
Bake in the preheated oven until crust is lightly browned, about 10 minutes.
Mix 2 cups sugar and 7 tablespoons flour together in a bowl. Whisk cream and eggs into sugar mixture until smooth.
Spread rhubarb evenly over crust. Pour egg mixture over rhubarb.
Bake in the preheated oven until bars are set, about 45 minutes. Cool to room temperature.
Beat cream cheese, 1/2 cup sugar, and vanilla extract together in a bowl until smooth and creamy fold in whipped topping. Spread cream cheese mixture over rhubarb layer chill in refrigerator.
- 1 cup all-purpose flour
- ½ cup butter, softened
- 5 tablespoons confectioners' sugar
- 1 cup brown sugar
- 2 eggs, beaten
- ½ cup white sugar
- ¼ cup all-purpose flour
- ¾ teaspoon salt
- 2 cups 1/4-inch slices rhubarb
Preheat oven to 350 degrees F (175 degrees C).
Mix 1 cup flour, butter, and confectioners' sugar together in a bowl pack the mixture firmly into the bottom of a 9-inch square baking dish.
Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes.
Whisk brown sugar, eggs, white sugar, 1/4 cup flour, and salt together in a bowl until completely smooth add rhubarb and stir to coat. Pour the rhubarb mixture over the crust.
Bake in oven until the rhubarb mixture sets, about 40 minutes cool at least 10 minutes before cutting into bars.
Our teenage daughter Charlotte&rsquos latest baking creation is terrific for potlucks. I often get asked for this recipe when I take it places &ndash so you know it&rsquos tasty! It&rsquos the perfect mix of tangy and sweet.
Beyond being delicious these Rhubarb Custard Bars with Meringue are great for forgetful bakers like me.
All the ingredients are easy to find in a pretty basically stocked kitchen &ndash no extra trips to the grocery store!
Plus it uses frozen rhubarb &ndash which I always have a giant bag of in my freezer.
Creamy Rhubarb Shortbread Squares Recipe Notes:
Creamy decadence through and through. Whipped cream, cream cheese and shortbread. It is WORTH IT!
This recipe for rhubarb is a perfect potluck dish or holiday dessert. It&rsquos rich and filling and Small servings will satisfy. And then it&rsquos a blissful satisfying memory.
We LOVE this creamy rich rhubarb dessert. Ridiculously! And the shortbread recipe for the crust is a beauty.
This is a super easy potluck dessert to put together.
- If you have a food processor make the crust recipe in that. It just takes a few pulses to make the crust this way. After that, press the dough into your oiled baking dish.
- You can also chop up your rhubarb and make the rhubarb mixture in the food processor. This is especially helpful if you want the rhubarb chopped fine. Great time saver.
- You will need about 2 hours to make these and cool them down to layer the topping on. They are tasty at room temperature, or chilled.
- These are much easier to cut once set and thoroughly chilled. So keep that in mind when you are timing the recipe. Cold is better.
- I suggest you actually measure the rhubarb squares size at about 2 x 2 inches and then cut to keep the squares fairly uniform.
- You will need a sharp knife (cleaned often) to cut all the way through the crust. Gloppiness can occur if the knife is not well cleaned after each cut.
These rhubarb squares keep well, covered, in the fridge for days.
Need an excellent make ahead dessert for a crowd? Here you go. OR make it the same day you want to serve it. Just remember you&rsquoll need that chilling time for cutting.
Creamy Rhubarb Shortbread Squares uncut in the serving pan.
Creamy Rhubarb Shortbread Squares are perfect for a large crowd or potluck dessert. Made with fresh or frozen rhubarb, a shortbread crust and custard filling.
Rhubarb Dream Bars
These are downright fun to eat. First, the meringue-like topping goes "poof" in your mouth — a nice little surprise start — then you sink into the juicy rhubarb. There's just a hint of lemon to bring out the rhubarb's flavor. These bars are just the ticket if you want to serve a lightly sweet dessert.
- 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (85g) confectioners' sugar
- 1/4 teaspoon salt
- 8 tablespoons (113g) unsalted butter, cold, cut into pats
- 2 tablespoons grated lemon peel (zest)
- 1 teaspoon lemon juice
- 4 large eggs
- 1/4 teaspoon salt
- 2 cups (397g) granulated sugar
- 1/2 cup (56g) King Arthur Unbleached All-Purpose Flour
- 4 cups (454g) packed diced rhubarb
To make the crust: In a medium-sized mixing bowl, whisk together the flour, sugar and salt.
Using your fingers, a pastry fork or blender, mixer or food processor, work in the butter until crumbly.
Add the grated lemon rind and juice, and press the mixture into the bottom of a lightly greased 9" x 13" pan.
Bake the crust in a preheated 350°F oven for 10 to 15 minutes, until it's lightly browned. Remove it from the oven (leave the oven on) and allow it to cool slightly.
While the crust is baking, make the filling. Beat the eggs and salt until foamy. Gradually add the sugar, beating until the mixture is thick and light yellow.
Blend in the flour, then fold in the rhubarb.
Pour the rhubarb mixture over the still-warm crust, return the pan to the oven, and bake the bars for 40 to 45 minutes, until they're lightly browned.
Remove them from the oven, and cool for several hours for easiest cutting. The top layer separates a bit from the filling when you cut just press it back lightly.
Rhubarb Meringue Bars
I made these bars last year. I photographed them. I edited the photos. I even started a post. But then it took me too long and rhubarb season was over, so I thought I’d sit on this recipe for a long year so I could share it when the time was right.
I don’t grow rhubarb in our garden (yet.) But my grandma does, and so sometimes we get some from her garden, and sometimes we pick some up at the farmer’s market. But I don’t actually have that many recipes for rhubarb, so I searched through my grandma’s recipes and found this lovely.
“Rhubarb Dessert.” Don’t you love how descriptive that is? Ha.
This recipe, like most I have of my grandma’s recipes, is the bare bones of a recipe. All the ingredients are there, but the very minimum of directions. But don’t worry, I’ll fill it in for you.
Isn’t rhubarb just gorgeous? You’ll need to chop enough to make 5 cups. Just some 1/2 inch slices is just fine.
Please note, I made only half a recipe of this, since I didn’t think it would last a terribly long time in the refrigerator, and it was just Hubs & I eating it this time around.
The crust is a simple shortbread. Cream the butter & sugar, add the salt and flour, and press into the bottom of your pan. I opted to line the pan with parchment that overhangs on two sides. This makes it easy to remove from the pan to cut. It’s not strictly necessary, though. My grandma never does this, and I’m not sure how well it would work in a 9吉 pan. Dock it with a fork to keep from getting any large bubbles.
Beat together egg yolks, flour, sugar, and milk. The recipe calls for evaporated milk, with a nice little note that says “less if regular milk.” Specific enough for you? I didn’t have evaporated milk, so I used a mixture of milk and cream. I think it was about 3/4 cup total instead of the 1 cup of evaporated milk.
Mix the rhubarb into this mixture.
This was the first time I had ever made a meringue topping like this. I tried to be careful not to overbeat the egg whites, but I still managed to push them over the “stiff but not dry” consistency we’re going for. It’s not the hugest deal if this happens, but it can cause your meringue to weep a bit, as mine did. It was just a little, and it still tasted good, but it wasn’t perfect. So do your best, but know that if you overbeat your egg whites, it’ll still taste good.
After you’ve added the sugar, it should look something like this. Spread the meringue on top of the baked rhubarb mixture, and create some peaks.
Bake again until the top is browned.
I prefer to eat this once it’s chilled, mostly because I find warm-ish meringue to be sort of offensive to my palate. But you can eat it at any temperature you find appealing.
The textures here are lovely. Firm shortbread, a silky custard with soft (but not mushy) rhubarb, and pillowy meringue clouds on top. The rhubarb retains a nice tartness that is balanced well with the sweet custard, while remaining the star of the dish.
This is a great dish to bring to a party or picnic. It’s deliciously summery. It holds up well in the fridge for a couple of days, but it’s best the same day after it’s thoroughly chilled. It makes a great breakfast the next day. Not that I’d know, of course.
Rhubarb Meringe Bars
- Servings: 12
- Time: 1 hr 15 mins
- Difficulty: Intermediate
1 cup butter, softened
1/2 cup sugar
2 cups flour
1/4 tsp salt
2 cups sugar
1 cup evaporated milk
1/4 cup flour
6 egg yolks
5 cups rhubarb, cut into 1/2 inch pieces
6 egg whites
1/2 cup sugar
Preheat oven to 350˚. Make crust: Cream together butter & sugar, then add salt. Add flour and mix to combine. Press into 9吉, and dock with a fork. Bake for 10 minutes.
While crust is baking, beat together sugar, flour, evaporated milk, and egg yolks for the filling. Stir in rhubarb. When crust is finished baking, pour filling onto crust and return to the oven. Bake for 50 minutes.
While filling is baking, make the meringue. Beat egg whites until stiff, but not dry (don’t overbeat or meringue will weep) then gradually add sugar until all combined. When filling is done baking, spread meringue on top and create peaks. Bake until lightly browned on top, about 10 minutes.
Cool on wire rack, then chill before cutting into squares and serving.
This recipe is easily halved and made in an 8 square pan.
Valerie’s Freezer Raspberry Jam: I am going to be Gramsy!
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