Rhubarb Custard Bars

Ahh, it’s always summer when there’s a plethora of rhubarb and wonderful recipes to try. The filling is similar to my Mom’s rhubarb custard pie recipe, but the butter and powdered sugar crust is phenomenal on this one.  My only change from the original recipe is the addition of nutmeg.  If you have a food processor, use your slicing disk and cutting 4 cups of rhubarb is a breeze.

-Enjoy!

Rhubarb Custard Bars                         bake at 350 for 1 hour

Crust:

3/4 cup powdered sugar

1 cup butter, softened

2 cups flour

Filling:

4 eggs

2 cups granulated sugar

1/2 cup flour

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

4 cups rhubarb, chopped

 

1. Preheat oven to 350.  Beat butter and sugar together until smooth. Add flour 1/2 cup at a time until crumbs form.

2.  Press dough into the bottom of a jelly roll pan, evenly. Bake at 350 for 15 minutes.

3. Beat eggs and sugar together.  Add flour, nutmeg and salt.  Fold in rhubarb.

4. Spread filling over warm crust. Bake 40-45 minutes in 350 oven.

5. Cool. Cut into squares.

It’s a matter of preference, but I like the bars refrigerated.  It gives them a gooey custard texture- yum!