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I’m popping in from beautiful Holmes County, OH, to say hello and share my first experience with rhubarb. I’m from South Carolina, and we have a hard time growing this northern vegetable. Yes, I’ve been told it’s actually a vegetable. We acquired some rhubarb from my great-aunt, and my grandma tweaked a recipe for rhubarb custard bars that turned out so well that I decided I had to make them myself and blog them. So we’ve had rhubarb custard bars twice in a week’s time, which is a very good thing.
I really had an adventure making these bars. See, I got to Holmes County (I’m here for a summer job at my grandparents’ roadside peach market) on Monday morning, and I made these bars Friday for supper. I hadn’t had a lot of experience in my grandma’s kitchen yet, and I had an hour in which to get supper ready. Thankfully my grandma had already gotten the rhubarb all chopped (because I had actually never seen raw rhubarb before and didn’t have a clue what to do with it…it looks like celery to me). She had set quite a few of my ingredients out, but I spent quite a bit of time rummaging through cupboards. The good thing is that this recipe is so simple that I managed to make it and a big pan of zucchini quiche in my alotted hour. And I cleaned up the kitchen. I get bonus points for that, right?
I had to leave all my photography backgrounds and props behind, so I photographed these bars in the great outdoors. I didn’t have great lighting (no reflectors..boo), but it was beautiful scenery!
These rhubarb custard bars (OK, so they’re baked in a pie plate, but they would look more like bars if you would double the recipe and bake it in a 9×13 inch pan) are amazing, and they’re easy, and they only take a few ingredients. And they take rhubarb, which is really amazing. I love its tart freshness paired with creamy custard.
Guess what? If you’re low on time and you like to experiment, just throw some chopped rhubarb, heavy cream, eggs, vanilla, salt, and sweetener together and pop it in the oven till set. Yummy rhubarb custard. I did that with the little bit of rhubarb I had left over after I used what I wanted to use in the actual rhubarb custard bars. Same dif, except you’re eliminating the crust step. OK, so the crust is really good with the bars, but if you’re in a time crunch…
Trim Healthy Mamas, if you use oat flour, these bars are a yummy crossover. They’re healthy, but because of the pairing of fats and carbs, they wouldn’t be conducive to weight loss. Almond flour should be a great substitute if you want a true (S)atisfying low carb dessert. Which did I use? I used oat flour. Why? Because I couldn’t find the almond flour. I found it later when I was making my zucchini quiche. It was in the fridge, and I had scoured the pantry high and low looking for it… But hey, now I know these work with oat flour, which happens to be cheaper than almond flour (you can just grind your own oats up in a blender or coffee grinder) and also nut free.
Question of the day: do you like rhubarb?
PS – I’m sure these would be a-maz-ing-er with some vanilla ice cream!
You can find an updated version of this recipe in my cookbook, Necessary Food.
- 1 cup oat flour (CO-be sure to use gluten free if necessary) or almond flour (S)
- 3 T xylitol or other sweetener that measures like sugar
- ¼ cup salted butter, cold and cut into chunks
- Combine the crust ingredients with a pastry cutter until they resemble course crumbs, then press them into a greased 9-inch pie plate and bake at 350 degrees F for 10 minutes. Set aside to cool for at least 10 minutes while preparing the filling.
- Beat the heavy whipping cream, eggs, flour of choice, vanilla, salt, and Truvia together until smooth. Stir in the fresh rhubarb. Pour this mixture over the slightly-cooled crust and return the pan to the oven for 25-30 minutes or until it is set all the way through. Let sit a little before cutting so it can firm up. Feel free to serve this with one of my homemade ice cream recipes! Serves 6-8. I'm sure you could double this recipe for a 9x13 inch pan.
- Almond Flour
- THM Super Sweet Blend and other great products can be purchased from the Trim Healthy Mama online store.
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