It’s rhubarb time! It’s so funny to me that I get excited about and love to bake with something I really don’t like to eat. I hated rhubarb as a child, teen and most of my adult life, but now I’ve come to have a deep appreciation for it. I have a few friends that love rhubarb and I enjoy making rhubarb treats for them, which brings me to rhubarb bars. I’m always looking for new and interesting ways to make rhubarb, so when I saw this recipe from Broma Bakery, I had to try it. My only requirement for any rhubarb recipe is that I only use rhubarb. No strawberries or raspberries for this lady.
One of my main concerns for this recipe is that it contained four eggs. I really not a big fan of custard or eggs in general, so when I see a lot of eggs in a recipe, I become a little weary and nervous. I really selling this recipe aren’t I!
Well, I can safely say that my fears were unfounded with this recipe. While there was a definite egg presence, the rhubarb really took center stage and shined in this recipe. I also loved the addition of just a little food coloring to make the bars pop. While I usually only sample my treats before giving them to friends and coworkers, I found myself popping these like chips!
Note: I would use the sugar amount in the puree recipe as a guideline. I prefer my rhubarb to be on the tart side, so please add more sugar if you’d like it sweeter!
- 3 cups chopped rhubarb
- ¼ cup sugar
- ¼ cup water
- 1 ¼ cups all-purpose flour
- ¼cup granulated sugar
- 3 tablespoons confectioners’ sugar, plus more for sprinkling
- ¼ teaspoon kosher salt
- 10 tablespoons cold unsalted butter, cut into cubes
- 4 eggs
- ½ cup sugar
- 1 cup rhubarb puree
- red dye
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ cup flour
- In a medium pot, combine chopped rhubarb, sugar, and water and heat over medium heat for 10-12 minutes, or until the rhubarb is completely broken down. Transfer mixture to a blender and puree until smooth. Set aside.
- Preheat the oven to 325° F and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides.
- Pulse together the flour, granulated sugar, confectioners’ sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use a fork) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
- Preheat the oven to 355° F.
- In a large bowl, whisk all ingredients except for the flour. Use as much red dye as you'd like, and remember that the color will fade a bit during cooking. Once mixed, whisk in the flour.
- Pour the rhubarb curd on top of the shortbread crust, then bake for an additional 20 minutes to set the rhubarb.
- Cool bars for at least 4 hours in fridge, then cut and top with powdered sugar!