Easy Keto Strawberry Rhubarb Custard Bars Canadian Budget Binder
These strawberry rhubarb bars take everything you love about a strawberry rhubarb crisp - but in an easy, portable dessert. If you love an extra helping of the crunchy oatmeal crumble topping with your crisp or crumble, then you'll love these bars. The base layer is essentially a thick and chewy oatmeal cookie.
Strawberry Rhubarb Custard Dessert
Begin by preheating your oven to 350 degrees F. Then, line a 9 x 13 baking pan with parchment paper. Spray with baking spray and set aside. With a stand (or handheld) mixer, cream together the butter and sugar until light and fluffy. Then, beat in the eggs one at a time along with the vanilla extract.
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Step 3. Bake crust until golden at the edges, 35 to 40 minutes, rotating halfway through. Transfer to a wire rack and raise oven temperature to 350 degrees. Step 4. While the crust is baking, make the filling. In a medium saucepan, combine the rhubarb slices and 1 cup sugar.
Strawberry Rhubarb Crisp Bars
Preheat the oven to 350° and grease a 9x13 baking dish. Whisk together flour and powdered sugar. Cut in the butter with a pastry blender until it resembles course crumbs. Stir in the 2 cold tablespoons water until a dough forms. Pat the dough evenly into the greased baking dish.
Strawberry Rhubarb Crisp Bars
Bake 15 minutes. While the crust bakes, make the filling. In a small saucepan, heat ½ cup water, rhubarb and sugar or honey to a simmer. Allow to cook 2-3 minutes. Turn heat off and whisk in strawberries, lemon zest and cornstarch until combined. Once the crust is baked, pour the filling onto the crust.
Strawberry Rhubarb Custard Dessert
Whisk the eggs, sugar, 6T flour, yogurt, salt, vanilla, and lemon juice together. Top the cooled crust with rhubarb and strawberries, and pour the egg mixture over. Sprinkle the top with the remaining crust mixture, and bake for one hour. Cool completely, remove from baking dish, and cut into bars.
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Preheat oven to 350°. To create base, combine eggs, milk, sugar, salt, vanilla and flour in a large mixing bowl. Add rhubarb and strawberries. Pour mixture into a greased 9x13 pan. Combine all four topping ingredients in a small mixing bowl. Crumble evenly over top of base.
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In a saucepan, combine rhubarb, strawberries, ½ cup sugar, corn starch, lemon juice and vanilla. Bring to a boil, reduce heat to med-low and cook for about 8-10 minutes, or until rhubarb and strawberries have softened and the mix has thickened to coat the back of a spoon. Let cool for 10-15 minutes.
Strawberry Rhubarb Crisp Bars
Crust & Crumble. Step 1 Place a rack in middle of oven; preheat to 375°. Grease a 13" x 9" pan with cooking spray. Line pan with parchment, leaving an overhang on 2 long opposite sides. Step 2 In.
Easy Keto Strawberry Rhubarb Custard Bars Canadian Budget Binder
Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator. Test Kitchen Tips.
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Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside. Make the crumble mixture for the crust and topping: Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
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Make the dough: Combine the flour, sugar, baking powder, cinnamon, and salt in a medium-sized bowl. Cut the butter into 1/2-inch chunks and sprinkle over the dry ingredients. Using your fingers, squish the butter, breaking it down into small bits and mixing the dry ingredients together.
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Keto Strawberry Rhubarb Custard Bars Canadian Budget Binder
Instructions. Preheat the oven to 375F. Line a 9x13" baking pan with foil or parchment and spray it with non-stick cooking spray. In a food processor, combine the flour, sugar, and salt for the crust. With the processor running, add the butter, one piece at a time, and process until the mixture resembles damp sand.
Strawberry Rhubarb Custard Dessert
Storage. Refrigerator: Store for up to 4 days in an air-tight container. Freezer: Store for up to a month in an air-tight, freezer-safe container. Reheat: Bake at 350 until heated through or microwave individual pieces at 30-second intervals until hot. What to Serve with Rhubarb Custard Bars. These bars are perfect with a glass of milk or a cup of coffee or tea.
Strawberry Rhubarb Custard Dessert
Instructions. Heat oven to 350°. Spray the bottom of 9x13 in pan with non stick spray. In medium bowl, stir cookie mix, butter, flour and 1 egg until crumbly dough forms. Press firmly into the 9x13 pan. Top the crust with the chopped fruit. In a medium bowl, whisk the eggs, flour, sugar, cream and salt just until smooth.