Print

Cozy Rhubarb Custard Crumble Bars

rhubarb custard crumble bars - featured image
Print Recipe

These rhubarb custard crumble bars combine tangy rhubarb, creamy custard, and a nutty brown butter oat topping for a comforting and delicious treat perfect for spring and early summer.

Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 cup (90 g) old-fashioned rolled oats
  • 3/4 cup (150 g) brown sugar
  • 1 cup (225 g) unsalted butter, browned and cooled
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 3 large eggs, room temperature
  • 1/2 cup (100 g) granulated sugar
  • 3/4 cup (180 ml) whole milk (or 2% milk)
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • 3 cups chopped fresh rhubarb (about 450 g)
  • 1/3 cup (65 g) granulated sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt the unsalted butter. Whisk gently as it foams and begins to brown, releasing a nutty aroma and small brown specks forming on the bottom, about 5-7 minutes. Remove from heat and let cool slightly.
  2. Prepare the rhubarb: Chop fresh rhubarb into 1/2-inch pieces. Toss with 1/3 cup granulated sugar and 1 tablespoon lemon juice in a bowl. Let sit while preparing crust and custard.
  3. Make the crust and crumble base: In a large bowl, combine flour, rolled oats, brown sugar, cinnamon, and sea salt. Pour in warm browned butter and mix until coarse crumbs form, slightly sticky and holding together when pressed.
  4. Assemble the crust: Reserve about 1 cup of crumble mixture for topping. Press remaining mixture evenly into bottom of a greased 9×9 inch baking pan. Bake at 350°F (175°C) for 12 minutes until lightly golden and set.
  5. Prepare the custard filling: Whisk together eggs, granulated sugar, milk, vanilla extract, and cornstarch in a medium bowl until smooth and pale.
  6. Layer the bars: Remove crust from oven. Evenly spread sugared rhubarb over crust, then gently pour custard mixture on top.
  7. Add the crumble topping: Sprinkle reserved crumble mixture evenly over custard layer without pressing down.
  8. Bake the assembled bars: Return pan to oven and bake for 25-30 minutes until custard is set but slightly jiggly and topping is golden brown. Toothpick inserted near center should come out mostly clean with a few moist crumbs.
  9. Cool and serve: Let bars cool completely on a wire rack for 1-2 hours until custard firms up. Cut into squares or rectangles and serve at room temperature or chilled.

Notes

Watch the butter carefully when browning to avoid burning; it should be a rich amber color with a nutty aroma. Partially baking the crust before adding custard prevents sogginess. Cool bars completely before slicing for clean cuts. For gluten-free, substitute flour with almond flour and use certified gluten-free oats. For dairy-free, use plant-based butter and milk substitutes.

Nutrition

Keywords: rhubarb bars, custard bars, crumble bars, brown butter oat topping, spring dessert, easy baking, seasonal dessert

Find it online: https://fizzlefork.com/cozy-rhubarb-custard-crumble-bars-easy-homemade-brown-butter-oat-recipe/