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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Okay, real talk? I used to hate rhubarb. My grandma always made rhubarb pie, and it was just…sour. Like, eye-squintingly sour. But then, a few years ago, I was at a friend's wedding. They served these incredible little bars, and I was hooked. It turns out, rhubarb, when paired with the right amount of sweetness and something a little fancy (like champagne!), is actually amazing. Thus, the birth of these Champagne Rhubarb Custard Bars! They’re the perfect balance of tart and sweet, with a bubbly, sophisticated kick. And seriously, your friends will think you spent hours slaving away in the kitchen. Little do they know how easy they really are! We won't tell, promise! I mean who does not like a little secret, right? You will love them!
Think of these bars as a love letter to spring. Rhubarb is at its peak, champagne adds a touch of celebration, and the custard? Oh, the custard. It’s rich, creamy, and the perfect complement to the tart rhubarb. Don’t be intimidated by the champagne; it bakes down, leaving behind a subtle floral note and a hint of celebratory fizz. If you're not feeling bubbly (or have kiddos joining in), you can sub in sparkling white grape juice, although the flavour is not going to be quite the same, you can add a touch of lemon juice and lemon zest to compensate. A little extra flavor lift can never hurt, right? Feel free to use your own imagination and add some fun to it!
Required Equipments
- 9x13 inch baking pan
- Large mixing bowls
- Whisk
- Pastry blender (or your fingers)
- Measuring cups and spoons
- Wire rack
Champagne Rhubarb Custard Bars: Frequently Asked Questions
Champagne Rhubarb Custard Bars
Indulge in the delightful fusion of tangy rhubarb, bubbly champagne, and creamy custard with these exquisite Champagne Rhubarb Custard Bars. A sophisticated treat that's surprisingly easy to make, perfect for brunch or dessert!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 20 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- **Get Started**: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This prevents sticking and ensures easy removal of the bars.
- **Make the Crust**: In a large bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of powdered sugar, and 1/4 teaspoon of salt. Cut in 1 cup (2 sticks) of cold, unsalted butter, cubed, using a pastry blender or your fingers, until the mixture resembles coarse crumbs. This step is crucial for a flaky crust. Make sure the butter is COLD!.
- **Press the Crust**: Press the crumb mixture into the bottom of the prepared pan. Use the bottom of a measuring cup to ensure an even and firm crust layer. Bake for 15-20 minutes, or until lightly golden. Keep a close eye on it—you don't want it to burn!
- **Prepare the Rhubarb**: While the crust is baking, prepare the rhubarb. Wash and trim 1 pound of rhubarb stalks, then chop them into 1/2-inch pieces. In a medium bowl, toss the chopped rhubarb with 1/2 cup of granulated sugar and 2 tablespoons of champagne. Let it sit for 10 minutes to macerate slightly. Macerating draws out moisture and intensifies the flavor. This is my fav part!
- **Make the Custard**: In a large bowl, whisk together 4 large eggs, 1 cup of granulated sugar, 1/4 cup of all-purpose flour, 1/4 teaspoon of salt, and 1 cup of heavy cream until smooth. Whisking is important to prevent lumps. If you want to be a little extra, I would suggest adding a little lemon zest for a citrusy kick.
- **Assemble the Bars**: Remove the crust from the oven. Arrange the macerated rhubarb evenly over the baked crust. Pour the custard mixture over the rhubarb. Give the pan a gentle tap to settle the custard.
- **Bake**: Bake for 30-35 minutes, or until the custard is set and lightly golden. The center should be just slightly jiggly. If the crust starts to brown too quickly, tent the pan with foil.
- **Cool and Chill**: Let the bars cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours before cutting into bars. This allows the custard to fully set and makes for cleaner cuts. This can be the hardest part. I always want to dig right in! But trust me. You will thank me later.
- **Dust and Serve**: Before serving, dust the bars with powdered sugar (optional). Cut into squares and enjoy! They’re delicious on their own or with a dollop of whipped cream.
📝 Notes
- For a tangier flavor, add 1 tablespoon of lemon juice to the rhubarb mixture.
- If you don't have champagne, you can substitute with sparkling white grape juice or apple cider.
- Store leftovers in the refrigerator for up to 3 days.
🍎 Nutrition
Calories: 320 kcal
Protein: 4 g
Fat: 15 g
Carbohydrates: 45 g
Fiber: 1 g
Calcium: 30 mg
