Description
Rhubarb Curd Bars combine a buttery shortbread crust with a tangy rhubarb curd, offering a perfect balance of flavors. The beautiful pastel pink hue and refreshing taste make these bars an ideal spring treat.
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)
Instructions
- Prepare the Shortbread Crust: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper. Cream the butter and powdered sugar until fluffy. Add flour and salt and mix into a soft dough. Press the dough evenly into the dish and prick it with a fork. Bake for 20-22 minutes until golden and set aside to cool.
- Make the Rhubarb Curd: Cook rhubarb and water in a saucepan over medium heat until softened, about 10 minutes. Puree and strain through a sieve. In a clean saucepan, whisk together rhubarb puree, sugar, eggs, egg yolks, lemon juice, and salt. Cook on medium-low heat until thickened, about 8-10 minutes. Stir in cubed butter until smooth.
- Assemble the Bars: Pour the rhubarb curd over the cooled shortbread crust and bake for 10-12 minutes, or until just set. Let the bars cool to room temperature, then refrigerate for at least 2 hours.
- Serve and Enjoy: Lift the bars from the pan using the parchment paper. Cut into 16 bars and dust with powdered sugar if desired.
Notes
Store in an airtight container in the refrigerator for up to 4-5 days.
Freezable for up to 3 months. Thaw overnight in the refrigerator before serving.
For a vegan version, substitute eggs and butter with plant-based alternatives.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 28g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg
