Description
Delight in these Rhubarb Bars featuring a tangy rhubarb curd layered over a buttery shortbread crust, with an optional fluffy Swiss meringue topping. Perfectly balanced between tart and sweet, these bars offer a vibrant springtime treat that sets beautifully after chilling, making them ideal for gatherings or a refined dessert.
Ingredients
Rhubarb Puree
- 3 cups fresh rhubarb, chopped
- ⅓ cup granulated sugar
- ¼ cup water
- 2 teaspoons fresh ginger, grated or minced
Shortbread Crust
- ½ cup unsalted butter, room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla paste or extract
- ½ teaspoon kosher salt
- 1 cup all-purpose flour
Rhubarb Curd
- ¾ cup granulated sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 2 tablespoons fresh lemon juice
- 1 cup rhubarb puree (from the cooked rhubarb above)
- Red or pink food coloring (optional)
Swiss Meringue (Optional)
- 1 egg white (from a large egg)
- ¼ cup granulated sugar
- Pinch kosher salt
- 1 teaspoon vanilla paste or extract
Instructions
- Make the Rhubarb Puree: Clean and chop the rhubarb then combine it in a pot with sugar and water. Cook over medium heat, stirring occasionally, until the rhubarb is soft and broken down, about 10 minutes. Add the grated ginger during the last few minutes of cooking to infuse flavor.
- Process and Strain Puree: Transfer the cooked rhubarb mixture to a food processor or blender and puree until smooth. Strain through a fine mesh sieve to remove any pulp. Scrape the bottom of the sieve to collect all the puree. Measure out 1 cup (~380g) for the rhubarb curd and set aside.
- Prepare Pan and Preheat Oven: Grease and line an 8×8-inch square baking pan with parchment paper slings to allow easy removal. Preheat your oven to 350°F (175°C).
- Make Shortbread Crust: In a stand mixer fitted with a paddle attachment, cream the room-temperature butter and sugar on medium speed for about 3 minutes until light and fluffy. Add vanilla, salt, and flour then mix until just combined. The dough will be soft. Press the mixture evenly into the prepared pan, ensuring it reaches the corners and sides.
- Bake Crust: Bake the shortbread crust in the preheated oven for 15 minutes. Remove from the oven once partially baked.
- Prepare Rhubarb Curd: While the crust is baking, sift together sugar and flour in a bowl. Add eggs, lemon juice, and the cup of rhubarb puree. Mix well until fully incorporated. Optionally, add red or pink food coloring or freeze-dried strawberry/raspberry powder to intensify the color, as eggs tend to mute the natural pink hue.
- Assemble and Bake: Pour the rhubarb curd evenly over the partially baked crust. Return to the oven and bake for an additional 20-25 minutes. The curd should be set with a slight jiggle but not watery. Test doneness by gently tapping the pan’s side.
- Cool and Chill Bars: Remove from the oven and let the bars cool on a wire rack for about 1 hour. Then, transfer to the refrigerator for at least 3 hours to fully chill and set before slicing.
- Optional Swiss Meringue Topping – Prepare Water Bath: Fill a saucepan with about 1 inch of water and bring to a high simmer. Place a heatproof bowl securely over the saucepan without touching the water.
- Make Meringue Base: In the heatproof bowl, combine egg white, sugar, and salt. Whisk constantly until the mixture is warm and sugar granules dissolve, about 3-5 minutes. The mixture should feel smooth between your fingers or reach 160°F if using a thermometer.
- Whip Meringue: Transfer the warm egg white mixture to a stand mixer fitted with a whisk attachment (or use a handheld mixer). Whip on medium speed for 1 minute, then increase to high speed until stiff peaks form. The mixture is ready when it can hold its shape and the bowl can be turned upside down without the meringue sliding.
- Add Flavoring: Add vanilla extract or paste to the meringue and whip briefly to combine.
- Decorate Bars: Pipe or spread the Swiss meringue over the chilled bars as desired. Alternatively, if skipping meringue, sift powdered sugar over the bars before serving for a delicate finish.
- Slice and Serve: Cut the bars into 9 equal pieces and serve chilled.
Notes
- The ginger added to the rhubarb puree enhances the tartness with a warm spice note.
- For a natural pink hue in the rhubarb curd, consider using freeze-dried strawberry or raspberry powder instead of artificial food coloring.
- Ensure the curd is not overbaked to maintain a smooth texture— a slight jiggle is acceptable.
- The Swiss meringue topping is optional but adds a light, fluffy contrast to the dense bars.
- Use parchment paper with slings to easily lift the bars from the pan for clean slicing.
- Make sure to chill the bars thoroughly to allow flavors to meld and to achieve proper firmness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
