I grew up eating recipes that contained rhubarb, because my grandparents always had a huge garden, and rhubarb was always one of the plants that they had in large abundance. We would make Rhubarb Crisp, and other various goodies, and these Tangy Rhubarb Bars are perfect for introducing someone to rhubarb who may be a bit hesitant, given its celery-like form!
These bars are similar to a lemon bar, and have that lemony tang, with a smooth bite of rhubarb that can't be beat!
Tangy Rhubarb Bars
Ingredients:
Shortbread:
5 oz cream cheese (softened)
1/2 c. unsalted butter (softened)
2/3 c. sugar
1/2 tsp salt
1 tsp vanilla extract
1 1/3 c. flour
Puree:
3 c. chopped rhubarb
1/2 c. sugar
1/4 c. water
Curd:
4 eggs
3/4 c. sugar
1 c. rhubarb puree
2 tsp vanilla extract
3 Tbs lemon juice
zest of 1 lemon
1/2 tsp salt
red food coloring
1/2 c. flour
Directions:
Preheat oven to 350. Line a 13x9 baking dish
with parchment paper and set aside.
In a medium pot, combine the chopped rhubarb,
sugar, and water and heat over medium heat for 10-12 minutes, or until the
rhubarb has completely broken down. Transfer mixture to a blender and puree
until smooth. Set aside.
In a stand mixer, cream together the butter,
cream cheese, sugar, salt and vanilla extract until light and fluffy. Slowly
add the flour to the mixture until incorporated. Press the dough into the bottom of the baking
dish and bake for 15 minutes.
In a large mixing bowl, whisk all the curd ingredients
except for the flour together. Add a few drops of red food coloring to enhance
the color as desired. Once mixed, add the flour and mix until smooth. Pour the rhubarb curd on top of the shortbread
and bake for an additional 20 minutes until set.
Refrigerate for 4-6 hours before cutting. You can dust the top with powdered sugar for
a beautiful effect!
Enjoy!
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