Print

Cozy Rhubarb Custard Bars Recipe with Easy Brown Butter Crumble

cozy rhubarb custard bars - featured image
Print Recipe

These Cozy Rhubarb Custard Bars combine tart rhubarb with a smooth custard base and a nutty brown butter crumble topping, creating a comforting and delicious dessert perfect for cozy gatherings.

Ingredients

  • All-purpose flour – 1 ½ cups (190g)
  • Granulated sugar – ⅓ cup (65g)
  • Salt – ¼ teaspoon
  • Unsalted butter – ½ cup (115g), cold and cubed
  • Vanilla extract – 1 teaspoon
  • Fresh rhubarb – 3 cups chopped (about 375g)
  • Granulated sugar – ½ cup (100g)
  • Large eggs – 3, room temperature
  • Heavy cream – 1 cup (240ml)
  • All-purpose flour – 2 tablespoons (16g)
  • Vanilla extract – 1 teaspoon
  • Unsalted butter – ½ cup (115g), browned
  • Brown sugar – ½ cup packed (110g)
  • All-purpose flour – 1 cup (125g)
  • Ground cinnamon – ½ teaspoon
  • Salt – a pinch

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly or line it with parchment paper with overhang.
  2. Make the crust: In a mixing bowl, whisk together 1 ½ cups flour, ⅓ cup sugar, and ¼ teaspoon salt. Add cold, cubed butter and vanilla extract. Work butter into dry ingredients until coarse crumbs form. Press evenly into the pan bottom. Bake for about 15 minutes until edges start to turn golden.
  3. Prepare the rhubarb custard filling: Chop rhubarb into 1-inch pieces. In another bowl, whisk eggs, ½ cup sugar, cream, 2 tablespoons flour, and 1 teaspoon vanilla until smooth. Gently stir in rhubarb.
  4. Pour the filling over the warm crust evenly.
  5. Make the brown butter crumble: In a saucepan over medium heat, melt ½ cup butter, swirling until golden brown and nutty. Remove from heat immediately. In a bowl, combine 1 cup flour, brown sugar, cinnamon, and salt. Pour in browned butter and stir until crumbly and moist.
  6. Sprinkle the crumble evenly over the custard layer.
  7. Bake for 35-40 minutes until crumble is golden and custard is set but slightly jiggly in the center. Watch crumble closely last 10 minutes to avoid burning.
  8. Cool completely in the pan on a wire rack for about 2 hours. Lift out using parchment overhang and cut into bars. Chill in fridge 30 minutes before slicing for cleaner cuts.

Notes

Use room temperature eggs and cream to prevent curdling. Brown butter carefully to avoid burning. Pre-bake crust to prevent soggy bottom. Cool bars completely before cutting; chilling helps with cleaner slices. Frozen rhubarb can be used if thawed and drained. For gluten-free, substitute almond flour. For dairy-free, use coconut cream and vegan butter or coconut oil.

Nutrition

Keywords: rhubarb bars, custard bars, brown butter crumble, cozy dessert, easy baking, rhubarb dessert, homemade bars

Find it online: https://flurpchef.com/cozy-rhubarb-custard-bars-recipe-with-easy-brown-butter-crumble/