Print

Flavorful Norwegian Rhubarb Custard Bars Easy Homemade Recipe with Vanilla Butter Crust

Norwegian Rhubarb Custard Bars - featured image
Print Recipe

These Norwegian Rhubarb Custard Bars feature a flaky vanilla butter crust topped with a tangy rhubarb custard filling, offering a perfect balance of tart and sweet flavors in a comforting, easy-to-make dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (226g) unsalted butter, cold and cubed
  • 1/3 cup (67g) granulated sugar
  • 1 teaspoon vanilla bean paste
  • 1/4 teaspoon salt
  • 3 cups (about 350g) fresh rhubarb, chopped into 1/2-inch pieces
  • 3 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 3 tablespoons (24g) all-purpose flour
  • 1 cup (240ml) whole milk
  • 1 teaspoon vanilla bean paste
  • Pinch of salt

Instructions

  1. Make the crust: In a medium bowl, combine 2 cups (240g) all-purpose flour, 1/3 cup (67g) sugar, and 1/4 teaspoon salt. Add 1 cup (226g) cold cubed unsalted butter and 1 teaspoon vanilla bean paste. Use a pastry cutter or fingers to blend until mixture resembles coarse crumbs with some pea-sized pieces. Chill dough for 15 minutes.
  2. Prepare the baking pan: Lightly grease a 9×13-inch pan. Press the chilled dough evenly into the bottom. Bake at 350°F (175°C) for 15 minutes until edges are just golden. Remove from oven and set aside.
  3. Prepare rhubarb: While crust bakes, chop fresh rhubarb into 1/2-inch pieces. If using frozen, thaw and pat dry to avoid extra moisture.
  4. Make custard filling: In a large bowl, whisk 3 large eggs with 3/4 cup (150g) sugar until pale and slightly thickened. Add 3 tablespoons (24g) flour, 1 cup (240ml) whole milk, 1 teaspoon vanilla bean paste, and a pinch of salt. Mix until smooth.
  5. Assemble bars: Spread chopped rhubarb evenly over the pre-baked crust. Pour custard mixture gently over rhubarb, allowing it to seep between pieces.
  6. Bake: Return to oven and bake at 350°F (175°C) for 35-40 minutes. The custard should be set but still slightly jiggly in the center. Avoid overbaking to keep softness.
  7. Cool completely: Let bars cool in the pan on a wire rack for at least 2 hours before slicing. This lets the custard firm up and flavors meld.
  8. Serve: Dust with powdered sugar if desired. Cut into squares and enjoy!

Notes

Keep butter cold to ensure a flaky crust. Pre-bake the crust to prevent sogginess. Use real vanilla bean paste for best flavor. Let bars cool completely before slicing to allow custard to set. Frozen rhubarb can be used if thawed and drained well. Dark pans may brown crust too fast; use light-colored pans for even baking.

Nutrition

Keywords: rhubarb custard bars, Norwegian dessert, vanilla butter crust, easy rhubarb recipe, homemade custard bars, tart and sweet dessert

Find it online: https://gleefulfork.com/flavorful-norwegian-rhubarb-custard-bars-easy-homemade-recipe-with-vanilla-butter-crust/