Rhubarb Custard Bars

     
       There are many things about summer that I love: warmer weather, jet skiing, swimming, being able to do things without a jacket, watermelon . . . But one of the things I really love, yet somehow forget to associate with summer is rhubarb. We only have it in warmer weather, yet because it's not as sweet as strawberries or as refreshing as popsicles,  I think it tends to get overlooked. In that sense I suppose I have a hypocritical love for the rhubarb, saying I overlook it, but I really don't! Overlook it, that is.  I just forget that it technically goes with summer, not fall.
       Anyway, the point is, I love rhubarb. I used to eat it in the back yard raw, dipping the stalk into a cup of sugar. My grandmas made the best rhubarb pies, strawberry-rhubarb jam, and amazing bars. I was too impatient to ask one of my grandmas for her bars recipe (I needed to make something the same day somebody gave me an entire bag full) so I went online to find some that were similar. These Rhubarb Custard Bars were what I came up with, and they were wonderful. Both of my grandmas happened to be in town at the same time and I made them both try them. I would just like to add the very important fact that these bars are double-grandma approved.


Rhubarb Custard Bars
Recipe from The Rhubarb Compendium

Ingredients
For the Crust
1 1/4 cup all-purpose flour
1/2 cup sugar
1/2 cup butter, room temperature

For the Filling
1 cup sugar
1/4 teaspoon salt
2 Tablespoons flour
4 eggs
1 teaspoon vanilla
4-5 cups diced rhubarb (I used 5)


Directions
--Preheat oven to 350 degrees

For the Crust
--Whisk flour and sugar together, then cut in butter with a pastry blender until all your butter bits are pea-sized.

--Grease a 9x13 inch baking pan, then press the in the dough in an even layer.

--Bake for 10-12 minutes, until lightly browned.

For the Filling
--In a large bowl, whisk together the sugar and flour, then add the eggs and vanilla. Blend together, then add the rhubarb and stir until everything is thoroughly covered.

--Pour the filling over the partially baked crust, then continue baking for 30-35 minutes.

--Serve it warm, and if you have leftovers enjoy it cold as well!




Happy Baking!
--H