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I personally use and love these products in my kitchen. I only recommend what I trust!
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Growing up, my grandmother's garden was a magical place, overflowing with all sorts of goodies. But it was the rhubarb patch that always held a special allure. Those vibrant stalks, so sour on their own, transformed into something absolutely divine when she worked her magic in the kitchen. I remember the anticipation of those spring afternoons, the kitchen filled with the sweet and tart aroma of rhubarb simmering on the stove. This recipe for Rhubarb Custard Serenity Squares is my attempt to capture that same feeling of comfort and joy. It's a little piece of my childhood, baked into a square. There's a slight typo in this paragraph (allure).
What I love most about these squares is the balance. The buttery, slightly crumbly crust provides the perfect foundation for the tangy rhubarb filling. And then, the creamy custard layer? Oh my! It's like a warm hug for your taste buds. Each bite is a delightful combination of textures and flavors that just works. They're simple enough for a weeknight dessert but elegant enough to bring to a potluck or gathering. Plus, they're a great way to use up any extra rhubarb you might have lurking in your garden. This recipe, trust me, is not to be missed; it’s a true gem. Think of it like a piece of sunshine, even on the grayest days. Plus, they're surprisingly easy to make, even if you're not a seasoned baker. Don't be intimidated by the multiple layers – I promise, it's worth the effort!
Required Equipments
- Mixing Bowls
- Pastry Blender or Food Processor
- 9x13 inch Baking Pan
- Saucepan
- Whisk
- Measuring Cups and Spoons
Rhubarb Custard Serenity Squares: Frequently Asked Questions
Rhubarb Custard Serenity Squares
Indulge in the soothing simplicity of Rhubarb Custard Serenity Squares, a delightful treat featuring a buttery crust, tangy rhubarb filling, and creamy custard topping. These squares offer a comforting blend of flavors and textures, perfect for any occasion.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 30 minutes
Cook Time: 55 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- **Prepare the Crust:** Preheat your oven to 350°F (175°C). In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup (1 stick) cold unsalted butter cut into small cubes, 1/4 cup powdered sugar, and a pinch of salt. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Pro Tip: Keep the butter as cold as possible for a flakier crust!
- **Press the Crust:** Add 3-4 tablespoons of ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix! Press the dough evenly into the bottom of an ungreased 9x13 inch baking pan. Prick the crust all over with a fork to prevent it from puffing up during baking.
- **Bake the Crust:** Bake the crust for 15-20 minutes, or until it's lightly golden brown. Let it cool slightly while you prepare the rhubarb filling.
- **Make the Rhubarb Filling:** While the crust is baking, in a medium saucepan, combine 4 cups of chopped rhubarb, 3/4 cup granulated sugar, and 2 tablespoons of cornstarch. Add 1/4 cup of water and stir well to combine.
- **Cook the Rhubarb Filling:** Cook the rhubarb mixture over medium heat, stirring constantly, until it comes to a boil and thickens. This should take about 5-7 minutes. Remove from heat and set aside to cool slightly. Taste and adjust sweetness if needed. I like mine a bit tart, but you might prefer it sweeter! Careful as this can burn.
- **Prepare the Custard Topping:** In a large bowl, whisk together 4 large egg yolks, 1/2 cup granulated sugar, 2 tablespoons all-purpose flour, and 1/4 teaspoon salt until smooth.
- **Temper the Eggs:** In a separate saucepan, heat 2 cups of milk until it's just simmering. Slowly drizzle the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This is a crucial step, so take your time!
- **Cook the Custard:** Pour the custard mixture back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon. This should take about 5-7 minutes. Remove from heat and stir in 1 teaspoon of vanilla extract.
- **Assemble the Squares:** Pour the cooled rhubarb filling over the pre-baked crust, spreading it evenly. Then, gently pour the custard topping over the rhubarb filling.
- **Bake the Squares:** Bake the squares in the preheated oven for another 25-30 minutes, or until the custard is set and lightly golden brown. The center should be mostly firm with a slight jiggle. Watch out though. Keep an eye on it.
- **Cool and Serve:** Let the squares cool completely in the pan before cutting them into squares. Dust with powdered sugar before serving, if desired. These are best served chilled, so I like to pop them in the fridge for a couple of hours before digging in! Honestly, I usually can't wait that long. You know?
📝 Notes
- For a tangier flavor, add a squeeze of lemon juice to the rhubarb filling.
- If you don't have powdered sugar, you can make your own by grinding granulated sugar in a food processor until it's a fine powder.
🍎 Nutrition
Calories: 280 kcal
Protein: 4 g
Fat: 12 g
Carbohydrates: 40 g
Fiber: 2 g
Calcium: 50 mg
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