Rhubarb bars with a shortbread outside layer and tart rhubarb custard filling are a fun, simple spring pastry.
These rhubarb bars include all the integrity of spring. The effortlessness of the formula permits the rhubarb to sparkle in the entirety of its tart greatness. To feature the newness of the rhubarb, the outside layer is a basic shortbread, produced using a piece blend of flour, sugar and spread. The rich pleasantness of the outside impeccably supplements the punch of the rhubarb and with not exactly an hour from beginning to end, what reason do you have for not making them?
Another issue has all the earmarks of being individuals not preparing them sufficiently long. Keep on preparing them until they are no longer jiggly, regardless of whether that is longer than the time expressed in the formula. Additionally cool them totally, ideally in the cooler, before cutting them.
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Ingredients
For the crust
- 1 and 1/2 cups flour
- 3/4 cup cold butter, cubed
- 1/4 cup powdered sugar
For the filling
- 3 large eggs, beaten
- 2 cups white sugar, you may reduced this down to one cup if you prefer more tart dessert
- 1/2 cup flour
- 1/2 tsp salt
- 4 cups rhubarb, diced
Instructions
- Preheat oven to 350 F. In a medium bowl, combine the flour and powdered sugar. Using a pastry blender cut in butter until the mixture resembles coarse crumbs.
- Pat the crumbs into a well greased 9 x 13 in baking pan. Bake the crust at 350 F for 10-12 min or until lightly browned.
- While the crust is in the oven, mix together eggs, sugar, flour and salt.
- Gently stir in the diced rhubarb. Pour the rhubarb mixture over the hot crust. Return bars to the hot oven. Reduce oven temperature to 325 F and bake for 30-35 min or until the filling is set and no longer jiggly
- Cool for 30 mins on the counter and the refrigerate until chilled before cutting into bars.
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