Rhubarb Bars

  3.7 – 3 reviews  • Dessert
Level: Intermediate
Total: 3 hr 15 min
Active: 55 min
Yield: 16 bars

Ingredients

  1. Nonstick cooking spray, for the pan
  2. 1 cup (135 grams) all-purpose flour
  3. 1/2 cup (56 grams) almond flour or almond meal
  4. 1/2 cup (103 grams) granulated sugar
  5. 1/4 teaspoon kosher salt
  6. 1/2 cup (1 stick; 113 grams) unsalted butter, at room temperature
  7. 1 large egg white (39 grams)
  8. 1 teaspoon rosewater, optional
  9. 12 ounces fresh rhubarb, cut into 1-inch pieces
  10. 1 1/2 cups (309 grams) granulated sugar
  11. 1 vanilla bean, split
  12. 2 tablespoons (15 grams) cornstarch
  13. 2 large eggs plus 3 large egg yolks
  14. 1/4 teaspoon kosher salt
  15. 1 lemon, zested and juiced
  16. 4 tablespoons (56 grams) cold unsalted butter, cut into bits
  17. 4 tablespoons (52 grams) cold unrefined coconut oil
  18. Pink liquid food coloring
  19. Powdered sugar, for dusting

Instructions

  1. For the bars: Preheat the oven to 350 degrees F with a rack in the middle.
  2. Grease and line a 9-inch square baking pan with parchment paper. Cut enough so there are wings hanging over the sides of the pan for when it’s time to remove the bars!
  3. In a food processor, combine the flour, almond flour, granulated sugar and salt and pulse to combine. Add the butter, egg white and rosewater, if using. Pulse until the mixture clumps together into small to medium clumps of dough.
  4. Pour the dough out into the prepared pan and press evenly all around the bottom with a measuring cup or the back of a spatula until smooth.
  5. Bake until the crust is just set and the edges are light golden, 15 to 18 minutes. Remove to a rack to cool. Reduce the oven temperature to 325 degrees F.
  6. For the filling: Combine the rhubarb in a medium saucepan with water just to cover (about 1 1/2 cups water) and 1/4 cup granulated sugar. Scrape in the vanilla bean seeds and add the pod. Simmer until the rhubarb is falling apart, about 10 minutes. Cool, then strain and discard the solids. (See Cook’s Note.)
  7. Add 1/4 cup of the reserved rhubarb juice to a small mixing bowl. Add the cornstarch. Use a small whisk or fork to combine until smooth and there are no cornstarch lumps. Add the rhubarb slurry to the saucepan with an additional 1/2 cup of the reserved rhubarb juice. (See Cook’s Note for uses for any extra juice).
  8. Whisk in the eggs, yolks, salt, remaining 1 1/4 cups granulated sugar and 2 tablespoons lemon juice. Cook, whisking constantly, over medium heat until the mixture begins to simmer and thicken and bubbles pop to the surface, 7 to 10 minutes. Whisk in the zest, then the butter and coconut oil a little at a time. Whisk in just enough food coloring to make a salmon pink color, 2 to 3 drops.
  9. Pour the filling mixture over the cookie crust and bake until the edges are set, but the center is just a tiny bit jiggly, 25 to 30 minutes. Remove to a rack to cool completely.
  10. Once cooled, remove the bars from the pan. With a sharp knife, cut into 16 squares, wiping the blade after each cut. (You can also trim the edges for a cleaner look.) Dust with powdered sugar before serving.
  11. For longer storage, refrigerate between layers of parchment in a sealed container.

Nutrition Facts

Serving Size 1 of 16 servings
Calories 248
Total Fat 10 g
Saturated Fat 5 g
Carbohydrates 36 g
Dietary Fiber 1 g
Sugar 27 g
Protein 3 g
Cholesterol 65 mg
Sodium 76 mg

Reviews

Paul Boyd Jr.
Yay I’m the first one to rate. These were amazing. I used a couple of drops of beet juice for the color as I stay away from any kind of dye if possible. I cut the sugar a little. These were amazing. And very easy to do.

 

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