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Rhubarb Custard Crumble Bars

12

Serves

30 minutes

Prep Time

60 minutes

Cook Time

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Ingredients

Rhubarb Custard Crumble Bars

  • 1 1/4 cups flour
  • 1/3 cup icing sugar
  • Pinch salt
  • 90g Butter - melted

Rhubarb Custard

  • 1 cup sugar
  • 1/4 cup flour
  • Pinch salt
  • 2 eggs
  • 1/4 cup cream
  • 1 teaspoon vanilla extract
  • 2 1/2 cups rhubarb - chopped

Crumble

  • 1/4 cup each: flour, oats , brown sugar
  • 1/4 teaspoon each: baking powder, cinnamon
  • 60g cold butter - grated

Method

Rhubarb custard Crumble Bars

  • Preheat oven to 180oC (160oC fan bake). Line a 20cm x 20cm cake tin with baking paper.
  • Base - whisk together the flour, icing sugar and salt. Stir in the butter and mix well. Press into the prepared cake tin and cook for 10 minutes.

Rhubarb Custard

  • Whisk together the sugar, flour and salt. Add in the eggs, cream and vanilla. Mix well. Stir through the rhubarb and pour over the base. Cook for 25 minutes.

Crumble

  • Whisk together the flour, oats, brown sugar, baking powder and cinnamon.
  • With your fingers, mix the grated butter into the dry ingredients.
  • Top the rhubarb custard with the crumble and cook for 25 minutes.
  • Leave in the tin to cool before cutting into bars.