| Prep Time | Cook Time |
| 30minutes | 35minutes |
| Prep Time |
| 30minutes |
| Cook Time |
| 35minutes |
Ingredients
- Rhubarb Purée
- 3 cups rhubarb chopped
- 1/2 cup sugar
- 1/4 cup water
- Cream Cheese Shortbread
- 5 oz cream cheese low-fat
- 1/2 cup unsalted butter
- 2/3 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 1/3 cups flour
- Rhubarb Curd
- 4 eggs
- 3/4 cup sugar
- 1 cup rhubarb purée
- red dye
- 2 tsp vanilla extract
- 3 tbsp lemon juice
- zest of 1 lemon
- 1/2 tsp salt
- 1/2 cup flour
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- 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°F. Line a 9x13 baking dish with parchment paper and set aside.
- In a 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 incorporate flour.
- Press dough firmly onto the bottom of the baking dish, spreading evenly to the edges. Bake for 15 minutes.
- While the shortbread is cooking, make the rhubarb 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 fridge, then cut and top with powdered sugar!
- Source: http://bromabakery.com/2015/06/rhubarb-bars.html
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