Description
These Easy Strawberry Rhubarb Custard Bars combine a buttery sugar cookie crust, tart rhubarb, sweet strawberries, and a silky homemade custard filling for the ultimate summer dessert.
Ingredients
Scale
For the Sugar Cookie Crust
- 1 pouch (17.5 oz) sugar cookie mix
- 1/2 cup butter, softened
- 2 tablespoons all-purpose flour
- 1 egg
For the Fruit Layer
- 3 cups rhubarb, chopped
- 2 cups strawberries, roughly chopped
For the Custard
- 3 eggs, beaten
- 1 cup granulated sugar
- 1 cup heavy whipping cream
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
- In a medium bowl, combine the sugar cookie mix, softened butter, 2 tablespoons flour, and 1 egg until a crumbly dough forms.
- Press the dough evenly into the prepared pan to create the crust.
- Scatter the chopped rhubarb and strawberries evenly over the crust.
- In another bowl, whisk together the beaten eggs, sugar, heavy cream, 1/4 cup flour, and salt until smooth.
- Pour the custard mixture evenly over the fruit.
- Bake for 50–60 minutes, or until the edges are set and lightly golden while the center still jiggles slightly.
- Let cool completely before slicing into bars.
- For cleaner slices, chill the bars in the refrigerator for 1 hour before serving.
Notes
- Frozen rhubarb works well if thawed and patted dry.
- Avoid overbaking to keep the custard creamy.
- Store leftovers in the refrigerator for up to 4 days.
- These bars freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 bars
- Calories: 320 g
- Sugar: 24g
- Fat: 17g