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Strawberry Rhubarb Custard Bars

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Cozy and comforting strawberry rhubarb custard bars with a smooth custard base and a crunchy brown sugar oat crumble topping. Perfect balance of tart and sweet in an easy homemade dessert.

Ingredients

Scale
  • 1 ½ cups old-fashioned oats
  • 1 ½ cups all-purpose flour (or almond flour for gluten-free)
  • ¾ cup brown sugar, packed (light or dark)
  • ½ teaspoon ground cinnamon (optional)
  • ½ teaspoon salt
  • ¾ cup unsalted butter, melted (or coconut oil for dairy-free)
  • 2 cups fresh strawberries, hulled and halved (or thawed frozen)
  • 1 ½ cups rhubarb, chopped into ½-inch pieces
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 3 large eggs, room temperature
  • 1 cup heavy cream (or full-fat coconut milk for vegan)
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch pan or line with parchment paper.
  2. In a large bowl, combine oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until mixture holds in clumps but is crumbly. Set aside 1 ½ cups for topping.
  3. Press remaining crumble mixture firmly into bottom of pan to form crust. Bake 12-15 minutes until lightly golden. Cool slightly.
  4. In a medium bowl, mix strawberries, rhubarb, sugar, and cornstarch. Let macerate for 10 minutes.
  5. Whisk eggs, heavy cream, vanilla, sugar, and pinch of salt until smooth and frothy.
  6. Spread fruit mixture evenly over baked crust. Pour custard over fruit. Sprinkle reserved crumble on top.
  7. Bake 35-40 minutes until custard is set but slightly jiggly and topping is golden brown. Tent with foil if browning too fast.
  8. Cool completely in pan on wire rack before slicing.

Notes

Cool bars completely before slicing to avoid runny custard. Use old-fashioned oats for best texture. Macerate fruit with sugar and cornstarch for 10 minutes to thicken filling. Tent with foil if topping browns too quickly. For vegan version, substitute butter with coconut oil, eggs with flax eggs, and heavy cream with coconut milk. Gluten-free option uses almond flour and certified gluten-free oats.

Nutrition

Keywords: strawberry rhubarb bars, custard bars, crumble dessert, easy dessert, homemade bars, oat crumble, summer dessert, potluck dessert

Find it online: https://sagestirs.com/strawberry-rhubarb-custard-bars-recipe-easy-homemade-crumble-dessert/