Rhubarb and custard squares

    (23)
    1 hour 25 min

    This dessert has a shortbread-like base with a rhubarb and custard topping. Tastes great served with vanilla ice cream.


    1 person made this

    Ingredients
    Serves: 9 

    • Shortbread base
    • 125g plain flour
    • 115g butter, softened
    • 35g icing sugar
    • Filling
    • 220g brown sugar
    • 2 eggs, beaten
    • 100g caster sugar
    • 30g plain flour
    • 3/4 teaspoon salt
    • 250g rhubarb, thinly sliced

    Method
    Prep:20min  ›  Cook:55min  ›  Extra time:10min cooling  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4.
    2. Mix 125g flour, butter and icing sugar together in a bowl; pack the mixture firmly into the bottom of a 23cm square baking dish.
    3. Bake in preheated oven until the base hardens slightly, but doesn't brown, about 15 minutes.
    4. Whisk brown sugar, eggs, caster sugar, 30g flour and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the base.
    5. Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into squares.

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    Reviews & ratings
    Average global rating:
    (23)

    Reviews in English (21)

    by
    6

    This recipe is a favorite for my family. They enjoy it more than rhubarb pie. I am giving it a 5 rating but I use much less sugar as my family likes it more tart. I only use 3/4 cup for a recipe doubled and about six cups of rhubarb.  -  13 May 2014  (Review from Allrecipes US | Canada)

    by
    4

    So good!! Super easy, too! The crust is perfect, the rhubarb slightly tart, yet sweet. The only change I made was to use 3 cups of rhubarb. Bake time was spot on, the rhubarb cooked perfectly!  -  31 May 2014  (Review from Allrecipes US | Canada)

    by
    3

    Even with rhubarb being tart this had a bit too much sugar for us. I loved the crust and the crispy edges but the middle was a little mushy and very sweet. Great idea though and with a bit less sugar I bet would be great.  -  14 May 2014  (Review from Allrecipes US | Canada)

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