Why You’ll Love This Recipe
Rhubarb Crème Brûlée Bars are a stunning dessert that combines the elegance of classic crème brûlée with the tart sweetness of fresh rhubarb. These bars feature a buttery shortbread crust, a creamy custard filling infused with rhubarb, and the signature caramelized sugar topping that gives crème brûlée its irresistible crackle. The contrast of textures—crisp crust, silky custard, and crunchy caramelized top—makes every bite delightful. Perfect for spring and summer when rhubarb is at its peak, these bars are equally suited for dinner parties, afternoon teas, or simply treating yourself to something indulgent. They capture the balance of tart and sweet while adding a touch of sophistication to a classic bar dessert. With their vibrant color and impressive presentation, Rhubarb Crème Brûlée Bars are a recipe you’ll want to bake again and again.
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Rhubarb Crème Brûlée Bars – A Sophisticated Dessert with a Fruity Twist
- Total Time: 1 hr 10 mins + chilling
- Yield: 12 bars
- Diet: Vegetarian
Description
A delightful twist on the classic French dessert, these rhubarb crème brûlée bars feature a buttery shortbread crust, tangy rhubarb filling, and a creamy custard layer topped with a caramelized sugar crust.
Ingredients
- For the crust:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 cup unsalted butter, softened
- For the rhubarb layer:
- 2 cups fresh rhubarb, chopped
- 1/4 cup sugar
- 1 tbsp cornstarch
- For the custard:
- 1 cup heavy cream
- 3 large egg yolks
- 1/3 cup sugar
- 1 tsp vanilla extract
- Pinch of salt
- For topping:
- 1/4 cup granulated sugar (for brûlée topping)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, combine flour, sugar, and butter. Mix until crumbly, then press evenly into the bottom of the pan. Bake for 15 minutes, or until lightly golden.
- In a saucepan, combine rhubarb, sugar, and cornstarch. Cook over medium heat until rhubarb softens and mixture thickens. Spread over baked crust.
- In another bowl, whisk together cream, egg yolks, sugar, vanilla, and salt. Pour custard mixture over rhubarb layer.
- Bake for 30–35 minutes, or until custard is just set. Cool completely, then refrigerate for at least 2 hours.
- Before serving, sprinkle sugar evenly over custard layer. Use a kitchen torch to caramelize until golden and crisp (or place under broiler briefly).
- Slice into bars and serve chilled.
Notes
- Ensure bars are fully chilled before brûlée topping for best texture.
- If you don’t have a kitchen torch, use your oven’s broiler—but watch closely to prevent burning.
- Bars can be made a day ahead and brûléed just before serving.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Fresh rhubarb – Provides the tart, fruity base that contrasts beautifully with the sweet custard.
Granulated sugar – Sweetens both the filling and the brûlée topping, creating balance and caramelization.
Egg yolks – Form the base of the custard, giving it a rich, silky texture.
Heavy cream – Ensures a smooth and luxurious custard filling.
Vanilla extract – Adds warmth and depth, enhancing the custard’s flavor.
All-purpose flour – Used to make the shortbread crust, giving structure to the bars.
Butter – Creates a tender, buttery crust that pairs well with the creamy filling.
Salt – Balances sweetness and enhances overall flavor.
Brown sugar – Adds a touch of caramel-like richness to the crust.
Lemon zest – Brightens the filling and complements the tart rhubarb.
Directions
Begin by preheating the oven to 350°F. Prepare the shortbread crust by mixing flour, butter, brown sugar, and salt until crumbly. Press the mixture evenly into a greased baking dish and bake for 15–18 minutes, until lightly golden. While the crust bakes, cook the rhubarb with a bit of sugar until tender, then let it cool slightly. In a bowl, whisk egg yolks, sugar, cream, vanilla, and lemon zest until smooth. Spread the cooked rhubarb over the baked crust, then pour the custard mixture on top. Return to the oven and bake for 25–30 minutes, or until the custard is set but still slightly jiggly in the center. Chill in the refrigerator for at least 2 hours. Just before serving, sprinkle the bars with sugar and caramelize using a kitchen torch (or broil briefly in the oven) until golden and crisp. Slice into bars and serve chilled.
Servings and timing
This recipe makes 12–16 bars, depending on size. Preparation takes 20 minutes, baking requires 45 minutes, and chilling takes 2 hours, for a total of about 3 hours including cooling.
Storage/reheating
Store bars in an airtight container in the refrigerator for up to 3 days. The brûlée topping is best torched just before serving, as it will soften over time in the fridge. These bars are not recommended for freezing, as the custard may separate when thawed.
Variations and Customizations
Berry addition – Mix strawberries or raspberries with the rhubarb for added sweetness.
Spiced rhubarb – Add a pinch of cinnamon or cardamom for a warm twist.
Almond crust – Replace part of the flour with ground almonds for a nutty base.
Citrus upgrade – Use orange zest instead of lemon for a different brightness.
Mini tart version – Bake the recipe in tartlet pans for individual servings.
Vanilla bean custard – Swap vanilla extract with fresh vanilla bean seeds for a more intense flavor.
Gluten-free option – Use a gluten-free flour blend for the crust.
Honey brûlée – Drizzle honey on top before torching for a floral caramel note.
Coconut cream variation – Replace part of the cream with coconut milk for a tropical twist.
Extra tart version – Reduce sugar in the rhubarb layer for a sharper contrast to the custard.
FAQs
Can I use frozen rhubarb?
Yes, but thaw and drain well before using to prevent excess liquid.
Do I need a kitchen torch for the brûlée topping?
A broiler works, but a torch gives more control and even caramelization.
Can I make these bars ahead of time?
Yes, prepare the bars up to 2 days in advance and brûlée the topping before serving.
How do I know when the custard is set?
It should be firm around the edges but slightly jiggly in the center.
Conclusion
Rhubarb Crème Brûlée Bars are an elegant and creative way to enjoy the classic French dessert in a more approachable form. With their buttery crust, tangy fruit filling, creamy custard, and caramelized sugar top, these bars offer a perfect balance of textures and flavors. Ideal for spring gatherings or as a unique dessert to impress guests, they combine rustic charm with refined sophistication. A delightful twist on a timeless favorite, these bars are as beautiful as they are delicious.
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