Good Ol Summertime Rhubarb Custard Dessert with Cookie Crust
Embrace the flavors of summer with this Good Ol Summertime Rhubarb Custard Dessert with Cookie Crust—a delightful fusion of tangy rhubarb, silky custard, and a buttery cookie base. This made-from-scratch recipe starts with a tender crust crafted from melted butter, powdered sugar, and flour, baked to golden perfection. Fresh, diced rhubarb is then layered on top and topped with a creamy custard mixture infused with vanilla for the perfect balance of sweet and tart. The dessert comes together in under an hour of baking time and is best served chilled, making it a refreshing treat for warm-weather gatherings. Ideal for potlucks, picnics, or a sweet finish to a family dinner, this rhubarb custard bar is a nostalgic yet timeless classic that'll transport you to sunlit summer days.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups powdered sugar
- 0.75 cups unsalted butter, melted
- 3.5 cups fresh rhubarb, diced
- 1.5 cups granulated sugar
- 0.25 cups all-purpose flour
- 3 large large eggs, beaten
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
In a medium mixing bowl, combine 1.5 cups of all-purpose flour and 0.5 cups of powdered sugar. Stir to combine.
Add 0.75 cups of melted unsalted butter to the flour mixture. Mix with a fork until the dough comes together and resembles coarse crumbs.
Press the mixture evenly into the bottom of the prepared baking dish to form the cookie crust.
Bake the crust in the preheated oven for 15 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
While the crust is baking, prepare the topping. In a large bowl, combine 3.5 cups of diced fresh rhubarb, 1.5 cups of granulated sugar, and 0.25 cups of all-purpose flour. Stir to coat the rhubarb evenly.
Pour the rhubarb mixture evenly over the baked crust.
In a separate bowl, whisk together 3 beaten eggs, 1 cup of heavy whipping cream, and 1 teaspoon of vanilla extract until smooth.
Pour the custard mixture evenly over the rhubarb layer.
Bake in the preheated oven for 35-40 minutes, or until the custard is set and the edges are slightly golden.
Remove from the oven and allow the dessert to cool completely to room temperature. For best results, chill in the refrigerator for at least 1 hour before serving.
Cut into squares and serve cold as a refreshing summertime dessert!
Nutrition Facts
Calories |
4536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.0 g | 310% | |
| Saturated Fat | 144.4 g | 722% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1186 mg | 395% | |
| Sodium | 325 mg | 14% | |
| Total Carbohydrate | 545.0 g | 198% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 364.9 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 553 mg | 43% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1824 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
