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Cozy Rhubarb Custard Bars with Brown Butter Crumble

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These Cozy Rhubarb Custard Bars combine the tartness of rhubarb with a silky custard and a nutty brown butter crumble topping, creating a comforting and fresh dessert perfect for cozy gatherings.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour (for crust)
  • ½ cup (100 g) granulated sugar (for crust)
  • ½ cup (115 g) unsalted butter, cold and cubed (for crust)
  • ¼ teaspoon salt (for crust)
  • 3 cups (about 450 g) fresh rhubarb, chopped into ½-inch pieces
  • ¾ cup (150 g) granulated sugar (for custard filling)
  • 3 large eggs, room temperature
  • 1 cup (240 ml) heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons (15 g) all-purpose flour (for custard filling)
  • Pinch of salt (for custard filling)
  • ½ cup (115 g) unsalted butter, browned (for crumble topping)
  • 1 cup (125 g) all-purpose flour (for crumble topping)
  • ⅓ cup (70 g) light brown sugar
  • ½ cup (45 g) rolled oats
  • ½ teaspoon ground cinnamon (optional)
  • ¼ teaspoon salt (for crumble topping)

Instructions

  1. Preheat oven to 350°F (175°C). In a bowl, combine 1 ½ cups flour, ½ cup granulated sugar, and ¼ teaspoon salt. Add cold, cubed ½ cup unsalted butter and blend until mixture resembles coarse crumbs. Press evenly into the bottom of a greased 9×9-inch baking pan. Bake for 15 minutes until lightly golden. Remove and cool slightly.
  2. While crust bakes, place chopped rhubarb and ¼ cup sugar in a saucepan. Cook over medium heat, stirring often, until rhubarb softens but holds shape, about 5-7 minutes. Drain excess juice and set aside to cool.
  3. In a large bowl, whisk together ¾ cup sugar, 3 eggs, 1 cup heavy cream, 1 teaspoon vanilla extract, 2 tablespoons flour, and a pinch of salt until smooth. Gently fold in cooked rhubarb.
  4. In a small saucepan, melt ½ cup unsalted butter over medium heat. Stir constantly until butter foams and turns deep golden brown with nutty aroma, about 4-6 minutes. Remove from heat immediately.
  5. In a bowl, combine 1 cup flour, ⅓ cup brown sugar, ½ cup rolled oats, ½ teaspoon cinnamon, and ¼ teaspoon salt. Pour browned butter over dry ingredients and mix until crumbly.
  6. Pour custard and rhubarb mixture over pre-baked crust and spread evenly. Sprinkle brown butter crumble generously on top.
  7. Bake for 30-35 minutes, or until custard is set and crumble is golden and crisp. Toothpick inserted should come out clean but custard will have slight jiggle.
  8. Cool bars completely on wire rack to room temperature, then chill in fridge at least 2 hours before slicing.

Notes

Use room temperature eggs for better custard texture. Drain excess rhubarb juice to avoid soggy custard. Tent with foil if crumble browns too quickly. Chill bars before slicing for clean cuts. Brown butter carefully to avoid burning.

Nutrition

Keywords: rhubarb custard bars, brown butter crumble, easy dessert, spring dessert, cozy dessert, rhubarb recipe, custard bars, crumble topping

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