Description
A deliciously easy dessert combining sweet strawberries and tangy rhubarb in a creamy custard filling, all nestled in a buttery crust.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 cups chopped fresh rhubarb
- 2 cups chopped fresh strawberries
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a mixing bowl, combine 1 1/2 cups flour, 1/2 cup sugar, and 1/2 teaspoon salt. Stir in the melted butter until combined.
- Press the mixture firmly into the bottom of the prepared baking dish to create the crust.
- In another bowl, toss the chopped rhubarb and strawberries with 1 cup sugar. Set aside to let the juices mix.
- In a separate bowl, whisk together the eggs, 1/4 cup flour, 1/4 teaspoon salt, vanilla extract, and almond extract until smooth.
- Fold the rhubarb and strawberry mixture into the egg mixture until just combined.
- Pour the custard mixture over the crust in the baking dish.
- Bake in the preheated oven for 30-35 minutes or until the custard is set and lightly golden on top.
- Allow to cool completely in the dish before slicing into bars. Serve chilled or at room temperature.
Notes
- For best results, use fresh rhubarb and strawberries.
- You can substitute the strawberries with raspberries for a different flavor.
- These bars can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 15
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
- Cholesterol: 50
Keywords: Strawberry Rhubarb Custard Bars, Easy Dessert, Rhubarb Dessert, Strawberry Dessert, Summer Dessert