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Cozy Strawberry Rhubarb Custard Bars

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These cozy strawberry rhubarb custard bars feature a buttery graham cracker crust, a tangy fruit filling, and a silky custard layer, perfect for a comforting and easy homemade dessert.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup rhubarb, diced into ½-inch pieces
  • ⅓ cup granulated sugar
  • 1 tablespoon cornstarch
  • 3 large eggs, room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon zest
  • 1 cup half-and-half or whole milk

Instructions

  1. Preheat the oven to 350°F (175°C). Grease your 9×13-inch pan lightly with butter or non-stick spray.
  2. Make the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons sugar until the mixture resembles wet sand. Press firmly and evenly into the bottom of the pan. Bake for 8-10 minutes until fragrant and lightly golden. Let cool slightly.
  3. Prepare the fruit filling: Toss the diced rhubarb and sliced strawberries with ⅓ cup sugar and cornstarch. Set aside to macerate.
  4. Whisk the custard: Beat the eggs and ¾ cup sugar together until pale and slightly thickened. Add vanilla extract and lemon zest, then gradually whisk in the half-and-half or milk until combined.
  5. Assemble the bars: Spread the fruit mixture evenly over the cooled crust. Pour the custard mixture carefully over the fruit without spreading.
  6. Bake for 40-45 minutes until the custard is set but still jiggles slightly in the center. If needed, bake an extra 5 minutes but avoid overbaking.
  7. Cool completely on a wire rack. Chill in the fridge for 1-2 hours for a firmer texture.
  8. Cut into bars using a sharp knife wiped clean between cuts. Serve slightly chilled or at room temperature.

Notes

Use room temperature eggs for a smoother custard. Press the crust firmly to prevent crumbling. Avoid overbaking to keep custard creamy. Let bars cool completely before cutting. For gluten-free, substitute graham crackers with gluten-free crumbs. For dairy-free, use coconut oil instead of butter and almond or oat milk instead of half-and-half.

Nutrition

Keywords: strawberry rhubarb bars, custard bars, graham cracker crust, easy dessert, homemade bars, fruit bars, custard dessert

Find it online: https://sagestirs.com/cozy-strawberry-rhubarb-custard-bars-easy-homemade-recipe-with-graham-cracker-crust/