Print

Rhubarb Bars: Discover the Perfect Sweet & Tart Treat!

Rhubarb Bars | Tart, Sweet & Perfectly Buttery!
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rhubarb Bars are the perfect sweet and tart treat, featuring a buttery shortbread crust and a delicious rhubarb curd filling.

Ingredients

Scale
  • 3 cups fresh rhubarb chopped
  • ⅓ cup granulated sugar
  • ¼ cup water
  • 2 teaspoons ginger freshly grated or minced
  • ½ cup unsalted butter room temperature
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla paste or extract
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 3 large eggs
  • 2 tablespoons lemon juice freshly squeezed
  • 1 cup rhubarb puree from cooked rhubarb
  • Red/pink food coloring optional
  • 1 egg white from a large egg
  • ¼ cup granulated sugar
  • pinch kosher salt
  • 1 teaspoon vanilla paste or extract

Instructions

  1. Clean & chop the rhubarb and add to a pot with the sugar and water. Heat over medium until the rhubarb is completely soft and broken down, about 10 minutes. Add the ginger in the last few minutes of cooking.
  2. Transfer the rhubarb to a food processor or blender and puree until smooth. Pass the puree through a fine mesh sieve to get rid of any thick pulp. Measure out one cup of the puree for the curd and set aside.
  3. Grease and line an 8×8-inch square pan with parchment slings and preheat the oven to 350℉.
  4. In a stand mixer fitted with the paddle attachment, cream the butter and sugar for about 3 minutes on medium speed, then add the vanilla, salt, and flour.
  5. Press the mixture into the pan as evenly as possible and bake for 15 minutes.
  6. While the crust is baking, sift together the sugar and flour, then add the eggs, lemon, and rhubarb puree.
  7. Pour the curd over the partially baked crust, then bake for an additional 20-25 minutes until the curd is completely set in the center.
  8. Allow the bars to cool on a wire rack for about 1 hour, then transfer to the fridge for an additional 3 hours to fully chill and set.
  9. To make the meringue (if using), whisk together the egg white, sugar, and salt over a double boiler until the mixture is warm and sugar has dissolved, then whip until stiff peaks form.
  10. Spread or pipe the meringue over the bars before serving.

Notes

  • Add red or pink food coloring to brighten up the curd if desired.
  • Use freeze-dried strawberry or raspberry powder for natural coloring.
  • Slice bars after chilling fully for best presentation.

Nutrition

Find it online: https://www.spiritsdrink.com/rhubarb-bars-recipe-sweet-tart-dessert-treat/