Baked Rhubarb Custard Recipes

RHUBARB CUSTARD BARS

Steps:

• In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

RHUBARB CUSTARDS

Steps:

• Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
• Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.

RHUBARB CUSTARD PIE

Steps:

• Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
• Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.

4-INGREDIENT RHUBARB CUSTARD CAKE

Steps:

• Prepare cake mix according to package directions.
• Pour cake into a greased 9x13 inch cake pan.
• Sprinkle rhubarb evenly over top.
• Sprinkle sugar evenly over rhubarb.
• Pour cream over sugar.
• Bake at 350°F for 50-60 minutes, until center of cake springs back when lightly touched.
• **Cream, sugar, and rhubarb sink to the bottom to form custard layer**.

1944 BAKE OFF WINNER RHUBARB CUSTARD BARS

Steps:

• 1. Preheat oven to 350 degrees. Grease a 9x13 pan.
• 2. Crust: Blend flour and sugar together. Cut in butter with a pastry blender.
• 3. Press crust into pan. Bake for 10 minutes until lightly golden.
• 4. Filling: In large mixing bowl, blend sugar and flour and then eggs, vanilla and rhubarb. Mix well.
• 5. Pour mixture over partially baked crust and continue baking for 30-35 minutes being careful not to over bake.
• 6. Top with powdered sugar, whipped topping or ice cream just before serving. ****Because this is a custard, be sure to refrigerate any leftovers.