Rhubarb Custard Bars
Recently I read a post from Plainsimplelivingblog.wordpress.com . The author’s post was focused on rhubarb and how many rhubarb recipes are riddled with sugar. It brought me back in time…years ago when the boys were little and Tom took Dylan and his dad to Maine for a special fishing trip. I made rhubarb custard bars to welcome them home. I remember vaguely that the recipe had sugar but wasn’t overly sweet.
It was early spring, in May and the rhubarb patch was thriving and ready to pick. I picked the smaller stalks, as they were deep red and I knew were rich in flavor. I stumbled upon a recipe online and decided to surprise Tom with a yummy dessert.
Here is the recipe I made so long ago and I believe that within a day or two, they were long gone but not forgotten. What I love about this recipe is the subtle orange juice sweetener. It does have quite a bit sugar but you could experiment with it to find a balance that would work.
Rhubarb Custard Bars shared from twosisterstherecipes.blogspot.com
1. Pre-heat oven to 325 degrees 2. lightly oil a 9×13 pan
For crust: 3. in stand mixer, or by hand: 2 cups flour 1 cup rolled oats 1/2 cup cold butter cut into pieces 1/2 cup brown sugar 1 teaspoon salt 4. mix together until the texture of frozen peas. press firmly into pan and set aside. for filling: 5. 6 eggs 1 3/4 cup granulated sugar 1 cup orange juice 1/4 cup flour 6. whisk all above ingredients together well… then stir in 3 cups of fresh rhubarb- chopped 7. pour over crust. bake 45 minutes to 1 hour until center is firm. Cool completely before cutting.
Hopefully your growing rhubarb hasn’t gone to seed so that you can try this! If you try baking these, let me know if you enjoyed them or if you cut the sugar and your results.
All My Best,
Heart and Soul