Print

Strawberry Rhubarb Custard Bars with Brown Sugar Oat Crust

strawberry rhubarb custard bars - featured image
Print Recipe

Cozy and easy-to-make dessert bars featuring a buttery brown sugar oat crust, tangy strawberry rhubarb filling, and silky smooth custard. Perfect for spring and summer, these bars offer a comforting balance of sweet, tart, creamy, and crunchy flavors.

Ingredients

Scale
  • 1 cup rolled oats (old-fashioned)
  • 1 cup all-purpose flour (can substitute with whole wheat or almond flour for gluten-free)
  • 1/2 cup brown sugar (light or dark)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 cups fresh strawberries, hulled and sliced (frozen thawed and drained works too)
  • 1 1/2 cups rhubarb, chopped into 1/2-inch pieces
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract (divided)
  • 3 large eggs, room temperature
  • 1 cup whole milk (or almond milk for dairy-free)
  • 1/3 cup granulated sugar
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan or line with parchment paper.
  2. In a large bowl, combine rolled oats, all-purpose flour, brown sugar, baking powder, and salt. Stir well.
  3. Add melted unsalted butter and mix with a spatula until mixture resembles coarse crumbs. If too dry, add 1 teaspoon milk.
  4. Press about two-thirds of the crust mixture firmly into the bottom of the prepared pan to form an even crust.
  5. In a medium bowl, toss strawberries and rhubarb with granulated sugar, cornstarch, and 1 teaspoon vanilla extract. Let sit for 10 minutes.
  6. Spread the fruit filling evenly over the oat crust layer in the pan.
  7. In another bowl, whisk together eggs, whole milk, granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt until smooth and slightly frothy.
  8. Pour the custard over the fruit layer carefully, avoiding disturbing the fruit too much.
  9. Sprinkle the remaining oat crust crumbs evenly over the top of the custard layer.
  10. Bake for 45-50 minutes until custard is set but slightly jiggly in the center and top is golden brown.
  11. Cool completely on a wire rack, then refrigerate for at least 1 hour before cutting into bars.

Notes

Use room-temperature eggs and milk to avoid curdling. Let bars cool completely and refrigerate before slicing for clean cuts. Cornstarch in the filling prevents sogginess. If custard browns too quickly, tent with foil. For gluten-free, substitute flour with almond or certified gluten-free oat flour. Dairy-free options include almond milk and vegan butter.

Nutrition

Keywords: strawberry rhubarb bars, custard bars, oat crust dessert, easy dessert, spring dessert, homemade bars, cozy dessert

Find it online: https://siennaspoon.com/strawberry-rhubarb-custard-bars-recipe-easy-homemade-cozy-dessert-ideas/