RHUBARB CUSTARD BARS
Imagine lemon bars, but made with a tangy rhubarb curd instead of citrus, and you'll get a sense of this sweet-tart confection. The rhubarb curls on top make it pretty, but they don't add much in terms of flavor, so feel free to skip Step 5. With their crisp crust and soft topping, the bars are at their absolute best when served within a day of baking. But you can store leftovers in the fridge for up to five days. They'll get a little soggy, but the flavor will still be excellent.
Provided by Melissa Clark
Time 1h30m
Yield 1 (9-inch) square pan
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees and line a 9-by-9-inch pan with parchment paper, leaving two edges long so they overhang the pan by at least 1 inch. (This is for lifting the bars out later.)
- In a food processor, pulse together flour, sugar and salt. Add butter and process until a crumbly dough forms. Press dough into the lined pan in an even layer. Don't clean out the food processor, you're going to need it.
- 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.
- While the crust is baking, make the filling. In a medium saucepan, combine the rhubarb slices and 1 cup sugar. Cook, stirring frequently, over medium-low heat until rhubarb releases its juices. Raise heat and bring to a simmer. Keep simmering, stirring once in a while, until the rhubarb breaks down completely, about 15 to 20 minutes. Transfer the rhubarb and juices to the food processor, and let it sit with the cover off until it cools down a bit, about 15 minutes.
- Meanwhile, using a vegetable peeler, lay the very pink rhubarb stalk on its narrower side. From the edge of the stalk, peel a long strip from the stalk. Continue to peel strips from the stalk, flipping it around the other side to keep it even. (This makes it easier to peel, but don't worry too much about getting uniform strips.) Line up peeled strips and cut into 1 1/2-inch lengths. Some may curl up, and that's fine. You'll have about 1 cup strips.
- To the food processor, add the eggs, remaining 1/4 cup sugar, lemon juice, flour, zest and salt, and pulse until mixture is puréed. Pour into baked shortbread base, and carefully scatter the rhubarb strips on top. It should look a little like confetti. Bake until the filling is set and puffy, 20 to 30 minutes. Transfer to a wire rack to cool completely in the pan.
- Once cool, use a butter knife to cut at the edges of the crust to release them from the pan, then use the parchment "handles" to lift up and transfer the pastry to a cutting board. Cut into 1 3/4-inch squares. Dust with confectioners' sugar before serving.
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asad bukhari
a.bukhari@gmail.comI made these bars for a bake sale and they were a huge success. Everyone loved them! The rhubarb custard filling was creamy and tart, and the crust was flaky and buttery. I would definitely recommend this recipe.
Melissa Jischke
jischkem@yahoo.comThese bars were amazing! The rhubarb custard filling was creamy and tart, and the crust was flaky and buttery. I loved the combination of flavors. I will definitely be making these again.
JASTINE MIHESO
j-m1@aol.comI've made these bars several times and they are always a hit. They're easy to make and always turn out delicious. The rhubarb custard filling is creamy and tart, and the crust is flaky and buttery. I highly recommend this recipe.
Rejee Rejeevan
rrejee50@aol.comThese bars were easy to make and turned out great. The rhubarb custard filling was creamy and tart, and the crust was flaky and buttery. I would definitely recommend this recipe.
Esther Fandja
esther_f98@hotmail.comI made these bars for a party and they were a big hit. Everyone loved them! The rhubarb custard filling was creamy and tart, and the crust was flaky and buttery. I would definitely recommend this recipe.
Abolaji Jumoke
jumoke.a@hotmail.comThese bars were delicious! The rhubarb custard filling was creamy and tart, and the crust was flaky and buttery. I loved the combination of flavors. I will definitely be making these again.
Siam King
siam_k16@yahoo.comI made these bars for a bake sale and they were a huge success. Everyone loved them! The rhubarb custard filling was creamy and tart, and the crust was flaky and buttery. I would definitely recommend this recipe.
Md Estiak
m.e@yahoo.comThese bars were amazing! The rhubarb custard filling was creamy and tart, and the crust was flaky and buttery. I loved the combination of flavors. I will definitely be making these again.
Happy Happy
happy-h@gmail.comI've made these bars several times and they are always a hit. They're easy to make and always turn out delicious. The rhubarb custard filling is creamy and tart, and the crust is flaky and buttery. I highly recommend this recipe.
Jesscee Dior
jessceedior@aol.comThese bars were easy to make and turned out great. The rhubarb custard filling was creamy and tart, and the crust was flaky and buttery. I would definitely recommend this recipe.
Bawer Gardi
b@gmail.comI made these bars for a party and they were a big hit. Everyone loved them! The rhubarb custard filling was creamy and tart, and the crust was flaky and buttery. I would definitely recommend this recipe.
Xasan Abdala
a_xasan78@yahoo.comThese bars were delicious! The rhubarb custard filling was creamy and tart, and the crust was flaky and buttery. I loved the combination of flavors. I will definitely be making these again.
Kalule Laban
kalule.l2@hotmail.comI made these bars for a bake sale and they were a huge success. Everyone loved them! The rhubarb custard filling was creamy and tart, and the crust was flaky and buttery. I would definitely recommend this recipe.
Ramanan Akali
r.a@yahoo.comThese bars were amazing! The rhubarb custard filling was creamy and tart, and the crust was flaky and buttery. I loved the combination of flavors. I will definitely be making these again.
Sakhile Jack
jack_s@yahoo.comI've made these bars several times and they are always a hit. They're easy to make and always turn out delicious. The rhubarb custard filling is creamy and tart, and the crust is flaky and buttery. I highly recommend this recipe.
Qayyum Khilji
khilji@hotmail.co.ukThese bars were easy to make and turned out great. The rhubarb custard filling was creamy and tart, and the crust was flaky and buttery. I would definitely recommend this recipe.
Moon Vela
vela18@hotmail.comI'm not a huge fan of rhubarb, but I loved these bars. The custard was so creamy and the rhubarb added a nice tartness. I will definitely be making these again.
Amel Amel
aa5@yahoo.comThese bars were delicious! I used frozen rhubarb and they still turned out great. The custard was creamy and the crust was flaky. I will definitely be making these again.
Cocoa Gambrell
g_cocoa28@gmail.comI made these bars for a potluck and they were a huge success. Everyone loved them! The rhubarb gave them a nice tartness that balanced out the sweetness of the custard. I would definitely recommend this recipe.
ILikePotatos
ilikepotatos@gmail.comThese rhubarb custard bars were a hit! The combination of tart rhubarb and creamy custard was perfect. The crust was flaky and buttery. I'll definitely be making these again.