Friday, June 24, 2016

Rhubarb Lemon Bars


Stop every dessert recipe you are doing involving rhubarb and pay close attention. This, is the ONLY rhubarb bar recipe you will ever need! It is tart, sweet and has an amazing cream cheese crust. It makes a ton of bars, and is perfect for any summer gathering!

Puree Ingredients:

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

Cream Cheese Shortbread:

4 oz. cream cheese
1/2 butter (salted or unsalted)
2/3 c. sugar
1/2 tsp. salt
1 tsp. vanilla
1 1/3 c. flour

Rhubarb Curd:

4 eggs
3/4 c. sugar
Rhubarb puree recipe
2 tsp. vanilla
3 Tbs. lemon juice
Zest of 1 lemon
1/2 tsp. salt
1/2 c. flour
1-2 dots pink food dye

In a small saucepan, combine the rhubarb, sugar and water on medium heat for 10 minutes, stirring frequently. Let cool slightly and then transfer to a blender. Puree until smooth and set aside.

Preheat the oven to 350 degrees. Line  a 9x13 baking dish with parchment paper or tinfoil and spray with non stick cooking spray. In an electric mixer with the whisk attachment, whisk the butter, cream cheese, sugar, salt and vanilla until smooth and fluffy. Add in the flour on low speed, and gradually increase the speed and mix until everything comes together.

Press the dough into the bottom of the prepared pan. Spread evenly to the edges and bake for 15 minutes.

In a large bowl, whisk the rhubarb curd ingredients together, minus the flour. Add in the food coloring (or omit if you want, it's only to add color), and whisk until everything is combined. Add in the flour slowly and whisk until incorporated.

Pour the curd on top of the shortbread and bake for 20 more minutes. Let cool for a half hour on a wire rack, and then transfer to the refrigerator to finish cooling. Cut into squares, and make sure to keep refrigerated when not serving!

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