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Strawberry Rhubarb Custard Bars with Brown Sugar Oat Crumble

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A nostalgic and fresh dessert featuring a silky custard layer over tangy strawberry rhubarb fruit filling, topped with a buttery brown sugar oat crumble. Perfect for spring and summer gatherings or a simple weekday treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 cup (90g) old-fashioned rolled oats
  • ½ cup (100g) packed brown sugar (light or dark)
  • ½ teaspoon ground cinnamon (optional)
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, melted
  • 2 cups (300g) fresh strawberries, hulled and halved
  • 2 cups (300g) rhubarb, chopped into ½-inch pieces
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • ½ cup (100g) granulated sugar
  • 2 tablespoons all-purpose flour
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, combine 1 cup flour, oats, brown sugar, cinnamon, and salt. Stir in melted butter until mixture is crumbly. Reserve 1 cup for topping and press the rest firmly into a greased 9×13 inch pan. Bake crust for 12-15 minutes until lightly golden. Let cool slightly.
  2. In another bowl, toss strawberries and rhubarb with ¾ cup sugar, cornstarch, and vanilla extract. Spread fruit mixture evenly over cooled crust.
  3. Whisk eggs, milk, ½ cup sugar, 2 tablespoons flour, and a pinch of salt until smooth and slightly frothy.
  4. Pour custard mixture over fruit layer. Sprinkle reserved oat crumble evenly on top.
  5. Bake for 35-40 minutes until custard is set with slight jiggle and crumble is golden brown. A toothpick inserted should come out mostly clean with a few moist crumbs.
  6. Cool bars completely on a wire rack, about 1 hour or more. Chill in refrigerator for at least 2 hours before slicing into squares.

Notes

Use room temperature eggs to avoid lumps in custard. If crumble browns too quickly, tent with foil halfway through baking. Press crust firmly to avoid crumbly base. Frozen fruit can be used if thawed and drained. For dairy-free, substitute milk and butter with plant-based alternatives. Gluten-free flour and oats can be used for gluten-free version.

Nutrition

Keywords: strawberry rhubarb bars, custard bars, oat crumble, brown sugar crumble, summer dessert, easy dessert, fruit bars, homemade dessert

Find it online: https://emmastirs.com/strawberry-rhubarb-custard-bars-recipe-easy-homemade-brown-sugar-oat-crumble/