Monday, September 24, 2018

Tangy Rhubarb Bars

I introduced my husband to rhubarb after we moved into our house, and found that the previous owners had a rhubarb plant, which we later transplanted into the raised garden beds that we made.

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



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


3 c. chopped rhubarb
1/2 c. sugar
1/4 c. water


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


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!


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