Description
Sweet rhubarb pudding bars bring summer’s tangy magic to a luscious dessert that delights taste buds. Creamy custard and tart rhubarb create a perfect balance you’ll crave after one delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups rhubarb, chopped
- 1 cup all-purpose flour
- 1/2 cup butter
Filling Ingredients:
- 3/4 cup sugar
- 2 eggs
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Topping Ingredients:
- 1/4 cup powdered sugar
- 1/4 cup sliced almonds
- 1 pinch salt
- 1/2 tsp baking powder
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9×9-inch baking pan with butter, ensuring complete coverage to prevent sticking.
- In a mixing bowl, cream butter until smooth and gradually incorporate flour, working the mixture until it forms a crumbly, consistent base for the bars.
- Press the flour-butter mixture evenly into the prepared pan, creating a compact and uniform bottom crust that will serve as the foundation for the dessert.
- Chop rhubarb into uniform small pieces, ensuring consistent size for even cooking and distribution throughout the pudding layer.
- Whisk together sugar, eggs, heavy cream, and vanilla extract in a separate bowl until the mixture becomes silky and well-integrated, creating a luxurious filling.
- Gently fold the chopped rhubarb into the egg mixture, carefully distributing the fruit to ensure balanced flavor in every bite.
- Pour the rhubarb-custard filling over the prepared crust, using a spatula to spread it evenly and reach all corners of the pan.
- In a small bowl, combine powdered sugar, sliced almonds, salt, and baking powder to create a delicate, crunchy topping.
- Sprinkle the almond-sugar mixture uniformly across the surface of the rhubarb filling, providing a textural contrast and attractive finish.
- Bake for 35-40 minutes, or until the edges turn golden and the center sets with a slight wobble, indicating perfect custard consistency.
- Remove from oven and allow to cool completely in the pan, which helps the bars set and makes cutting easier.
- Once cooled, slice into square bars and serve at room temperature for optimal flavor and texture.
Notes
- Precise rhubarb chopping ensures even cooking and consistent texture throughout the dessert.
- Thoroughly greasing the pan prevents sticking and helps create clean, beautiful bar slices.
- Using room temperature ingredients like eggs and butter helps achieve a smoother, more integrated custard filling.
- Consider reducing sugar if rhubarb is particularly tart, or balancing with a sprinkle of cinnamon for added warmth.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg