Rhubarb & Blueberry Custard Bars

For Crust:
  • 1 c. flour
  • ½ c. granulated sugar
  • ½ c. butter, at room temperature
For Filling:
  • 2 large eggs
  • 1 c. granulated sugar
  • ¼ c. flour
  • ¼ tsp. salt
  • 2 c. diced rhubarb
  • ¾ c. fresh blueberries

Preheat the oven to 350°F. Grease the bottom of a 9x7 inch baking pan; set aside.

Place all of the crust ingredients together in a food processor and pulse a few times to make a crumbly mixture. Press this mixture into the bottom of the prepared pan and bake in the preheated oven for 15 minutes. The crust will remain pale in color.

While the crust bakes, prepare the filling by mixing together the eggs, sugar, flour, and salt. Whisk to fully combine. Add the rhubarb and blueberries and stir gently into the egg and sugar mixture. Pour the filling into the hot crust and bake for an additional 40-45 minutes.

Allow the bars to cool completely before slicing and serving.

  • Yields: 16-20 bars, depending on how you cut them
  • Preparation Time: About an hour