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Rhubarb Custard Bars Small Batch Recipe for Two

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A perfectly balanced small batch recipe for two featuring tart rhubarb and silky custard on a buttery crust, ideal for a cozy dessert without leftovers.

Ingredients

Scale
  • ⅔ cup all-purpose flour (85g)
  • 2 tablespoons granulated sugar (25g) for crust
  • 4 tablespoons cold unsalted butter (57g), cubed
  • Pinch of salt for crust
  • 1 cup fresh rhubarb, chopped (about 150g)
  • 1 large egg, room temperature
  • ⅓ cup granulated sugar (65g) for custard
  • ⅓ cup heavy cream (80ml)
  • ½ teaspoon vanilla extract
  • Pinch of salt for custard

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×4-inch loaf pan with butter or cooking spray and line with parchment paper, leaving an overhang.
  2. In a medium bowl, whisk together flour, sugar, and a pinch of salt. Add cold cubed butter and cut into flour using a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces. Reserve 2 tablespoons for topping.
  3. Press remaining crust mixture evenly into the bottom of the prepared pan. Refrigerate to firm up crust.
  4. Chop rhubarb into small, even ½-inch pieces. Scatter evenly over chilled crust.
  5. In a small bowl, whisk together egg, sugar, heavy cream, vanilla extract, and a pinch of salt until smooth and slightly frothy. Pour custard evenly over rhubarb and crust.
  6. Sprinkle reserved crust crumbs evenly over custard layer.
  7. Bake for 40-45 minutes until custard is set with a slight jiggle and top is golden brown. Test doneness with a toothpick; it should come out mostly clean with a few moist crumbs.
  8. Cool bars completely on a wire rack for at least 30 minutes to firm up custard.
  9. Lift bars out using parchment overhang and cut into 4 equal bars. Serve warm or chilled, optionally with vanilla ice cream or whipped cream.

Notes

[‘Keep butter cold when making crust to ensure flaky texture.’, ‘Chill crust before adding filling to prevent soggy bottom.’, ‘Use evenly sized rhubarb pieces for uniform cooking.’, ‘Custard should jiggle slightly when done; avoid overbaking to prevent rubbery texture.’, ‘Frozen rhubarb can be used if thawed and drained well.’, ‘Use a sharp knife and wipe clean between cuts for neat bars.’, ‘Lining pan with parchment paper helps with easy removal.’]

Nutrition

Keywords: rhubarb custard bars, small batch dessert, rhubarb dessert, custard bars, easy baking, dessert for two, rhubarb recipe

Find it online: https://daintydine.com/rhubarb-custard-bars-small-batch-recipe-for-two-easy-and-perfect/