These sweet and tangy bars with a shortbread crust are just like lemon bars but with a rhubarb twist, Enjoy!
Servings: 24 bars
- RHURBARB PUREE:
- 3 c. chopped rhubarb
- 1/2 c. granulated sugar
- 1/4 c. water
- CREAM CHEESE SHORTBREAD:
- 5 oz. cream cheese room temperature
- 1/2 c. unsalted butter room temperature
- 2/3 c. granulated sugar
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 1 1/3 c. all-purpose flour
- RHURBARB CURD:
- 4 lg. eggs
- 3/4 c. granulated sugar
- Rhubarb puree from above
- 7-8 drops red dye optional
- 2 tsp. vanilla extract
- Zest of 1 lemon
- 3 T. lemon juice
- 1/2 tsp. salt
- 1/2 c. all-purpose flour
- confectioner's sugar for dusting
- RHURBARB 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.
- Preheat oven to 350 degrees. Line a 9x13-inch baking dish with parchment paper and set aside.
- CREAM CHEESE SHORTBREAD: With a hand mixer or standing mixer fitted with a whisk attachment, cream the butter, cream cheese, sugar, salt and vanilla extract until light and fluffy, about 2 minutes. Turn mixer to low speed and slowly incorporate flour.
- Press dough firmly onto the bottom of the prepared baking dish, spreading evenly to the edges. Bake for 15 minutes. While the shortbread is cooking, make the rhubarb curd.
- RHURBARB CURD: 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 cream cheese shortbread, then bake for an additional 20 minutes to set the rhubarb.
- Cool bars for at least 4 hours in refrigerator. Cut into bars and dust with confectioners’ sugar.
Slightly adapted from Broma Bakery