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!
for the rhubarb puree
- 3 cups chopped rhubarb
- ¼ cup sugar
- ¼ cup water
for the shortbread crust
- 1 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 3 tablespoons confectioners’ sugar , plus more for sprinkling
- ¼ teaspoon kosher salt
- 10 tablespoons cold unsalted butter , cut into cubes
for the rhubarb curd
- 4 eggs
- ½ cup sugar
- 1 cup rhubarb puree
- red dye
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ cup flour
make the rhubarb puree
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.
make the shortbread base
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.
make the rhubarb curd
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!
Adapted from broma bakery