Rustic Rhubarb Curd Bars
Lemon bar meets rhubarb curd, on a buttery shortbread base. Small batch, rustic, delightful.
Rustic Rhubarb Curd Bars
Yield: 8 squares
Ingredients
For the base
- ¾ cup all-purpose flour
- 2 ½ Tbsp white sugar
- 6 Tbsp unsalted butter, room temperature
- Pinch of salt
For the rhubarb filling
- 1 cup chopped rhubarb
- ½ cup white sugar
- ¼ cup water
- 1 Tbsp unsalted butter
- 2 eggs
- ¼ tsp vanilla extract
- Pinch of salt
- 1 Tbsp flour
- Red food colouring (optional)
- Icing sugar, for garnish
Instructions
- Pre-heat oven to 325. Line a standard loaf pan with parchment paper. Set aside.
- In a pot, add rhubarb, sugar and water for the filling and put on medium high until simmering. Turn down to medium and let the mixture bubble until the rhubarb is broken down and mushy, stirring occasionally, about 5 minutes. Add butter and mix. Set aside.
- To make the shortbread base, add butter and sugar in a bowl. With a wooden spoon, cream until incorporated. Add flour and salt, and mix until the dough forms. Add to your parchment paper lined loaf pan and press into an even layer. Poke holes in the base with a fork. Bake for 20 minutes.
- To your rhubarb mixture, smooth it out by mashing it with a fork or using an immersion blender. Add eggs while whisking quickly to afford scrambling if the mixture is still warm. Add vanilla, salt, food colouring and flour and whisk until incorporated.
- When the base is out of the oven, ensure the base hasn’t puffed up with air by gently pressing it down with a spatula. Pour rhubarb mixture into the pan, and return to the oven. Bake for 20 minutes. The base should be firm with the slightest jiggle in the centre.
- Let cool for 30 minutes. Dust with icing sugar and slice into 8 squares.