Name: Rhubarb Curd Bars: A Tangy Spring Delight
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Spring
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; ½ cup powdered sugar; 2 cups all-purpose flour; ¼ teaspoon salt; 1 pound rhubarb, trimmed and chopped; ¼ cup water; ½ cup granulated sugar; 3 large eggs; 2 egg yolks; 1 tablespoon lemon juice; Pinch of salt; 6 tablespoons unsalted butter, cubed; Powdered sugar for dusting (optional)

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Why You’ll Love This Recipe

Perfect Sweet-Tart Balance: The buttery shortbread crust paired with the tangy rhubarb curd gives a delightful contrast of flavors that will make your taste buds sing.
Gorgeous to Serve: With a naturally pastel pink hue from the rhubarb, these bars are a treat for both the eyes and the palate, making them perfect for special occasions.
Simple to Make: While they look fancy, these bars are straightforward to prepare. The easy shortbread crust and smooth curd filling come together effortlessly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Shortbread Crust:

1 cup (2 sticks) unsalted butter, room temperature
½ cup powdered sugar
2 cups all-purpose flour
¼ teaspoon salt

For the Rhubarb Curd:

1 pound rhubarb, trimmed and chopped
¼ cup water
½ cup granulated sugar
3 large eggs
2 egg yolks
1 tablespoon lemon juice
Pinch of salt
6 tablespoons unsalted butter, cubed

Optional Topping:

Powdered sugar for dusting

Directions

1. Prepare the Shortbread Crust:

Preheat the oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper, leaving overhang on the sides.
In a bowl, cream together the butter and powdered sugar until light and fluffy.
Add flour and salt, mixing until a soft dough forms.
Press the dough evenly into the prepared baking dish. Prick all over with a fork and bake for 20-22 minutes, or until lightly golden. Set aside to cool slightly.

2. Make the Rhubarb Curd:

In a saucepan over medium heat, combine rhubarb and water. Cook until softened, about 10 minutes.
Transfer the mixture to a blender and puree until smooth. Pass through a fine-mesh sieve to remove fibrous bits. You should have about 1 cup of rhubarb puree.
In a clean saucepan, whisk together the rhubarb puree, sugar, eggs, egg yolks, lemon juice, and salt. Cook over medium-low heat, whisking constantly until the mixture thickens, about 8-10 minutes.
Remove from heat and stir in the butter until smooth and glossy.

3. Assemble the Bars:

Pour the rhubarb curd over the shortbread crust and spread it evenly.
Bake for 10-12 minutes, or until the curd is just set. Let cool to room temperature, then refrigerate for at least 2 hours to allow the curd to firm up.

4. Serve and Enjoy:

Once chilled, lift the bars from the pan using the parchment paper. Cut into 16 bars.
Dust with powdered sugar, if desired, for an extra touch of elegance.

Servings and Timing

Servings: 16 bars
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour

Variations

Add More Fruit: Try adding berries such as strawberries or raspberries to the rhubarb filling for an added flavor layer.
Vegan Option: Swap the eggs and butter in the curd with vegan alternatives like flax eggs and plant-based butter for a vegan-friendly version.

Storage/Reheating

Storage: Store these bars in an airtight container in the refrigerator for up to 4-5 days.
Freezing: These bars freeze well! Simply wrap them tightly in plastic wrap and foil, and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

FAQs

1. Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Just make sure to thaw it and drain any excess moisture before using it in the curd.

2. Can I substitute the shortbread crust?

While shortbread is the classic choice for these bars, you can also use a graham cracker crust for a different texture.

3. Is the curd filling very sweet?

No, the curd filling has a nice balance of tartness from the rhubarb and sweetness from the sugar, giving it a bright, refreshing flavor.

4. Can I use a different fruit for the curd?

You can substitute the rhubarb with other fruits like strawberries or peaches, though you may need to adjust the sugar levels depending on the sweetness of the fruit.

5. How do I know when the curd is done?

The curd is done when it thickens and coats the back of a spoon. If you dip a spoon into the curd and run your finger along the back, the line should stay clear.

6. Can I skip the sieve step?

It’s recommended to use a sieve to remove any fibrous bits from the rhubarb to achieve a smooth texture for the curd.

7. How long should I let the bars cool before serving?

Let the bars cool to room temperature before refrigerating for at least 2 hours. This ensures the curd sets properly.

8. Can I add a meringue topping to the bars?

For a twist, you can top the rhubarb curd with a light meringue and bake until golden for a more decadent dessert.

9. How do I make the bars less tart?

If you prefer a less tart flavor, you can add more sugar to the rhubarb curd, adjusting to your taste.

10. Can I double the recipe for a larger crowd?

Yes, you can easily double the recipe. Just make sure to use a larger baking dish and adjust the baking time accordingly.

Conclusion

These Rhubarb Curd Bars are the perfect combination of buttery shortbread and tangy rhubarb curd, making them a delicious and refreshing spring treat. With their beautiful pink hue and melt-in-your-mouth texture, these bars will surely impress at your next gathering or provide a lovely afternoon pick-me-up. Enjoy the sweetness of spring with every bite!