why make this recipe
This recipe gives sweet and tangy bars that are easy to make. The rhubarb curd is bright and fresh. The crust is soft and buttery. If you like quick, tasty treats, try this 3-ingredient sloppy joe recipe for another simple meal idea.
introduction
Easy Rhubarb Curd Bars mix a tender shortbread crust with a smooth rhubarb curd. They bake fast and cool into neat bars. You can make them for a snack, a picnic, or a small party.
how to make Easy Rhubarb Curd Bars
Follow these steps to make the bars.
Ingredients :
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 2 cups rhubarb, chopped
- 1 cup granulated sugar (for the curd)
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Directions :
- Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking dish.
- In a mixing bowl, beat together the softened butter and 1/2 cup of sugar until light and fluffy.
- Gradually add the flour, cornstarch, and salt, mixing until combined.
- Press the dough evenly into the bottom of the prepared baking dish to form a crust.
- Bake the crust for about 15-20 minutes or until lightly golden.
- While the crust is baking, prepare the rhubarb curd. In a saucepan, combine the chopped rhubarb and 1 cup of sugar.
- Cook over medium heat until the rhubarb is soft.
- In a separate bowl, whisk together the eggs, lemon juice, and lemon zest.
- Stir in the cooked rhubarb mixture.
- Pour the rhubarb curd over the baked crust and return to the oven.
- Bake for an additional 20-25 minutes or until the curd is set.
- Allow to cool before slicing into bars.
- Serve and enjoy!
how to serve Easy Rhubarb Curd Bars
Cut the bars into squares after they cool. Dust with a little powdered sugar if you want. Serve with tea or coffee. They also pair well with plain yogurt or whipped cream.
how to store Easy Rhubarb Curd Bars
Cover the bars and keep them in the fridge for up to 4 days. You can freeze them in a sealed container for up to 2 months. Thaw in the fridge before serving.
tips to make Easy Rhubarb Curd Bars
- Chop rhubarb into small, even pieces so it cooks fast.
- Beat the butter and sugar well for a light crust.
- Let the curd set in the oven until it is just firm to the touch.
- Cool completely before cutting to get clean slices.
variation (if any)
- Add 1/2 teaspoon vanilla to the curd for extra flavor.
- Mix some strawberries with the rhubarb for a sweeter curd.
- Use a bit less sugar if your rhubarb is very tart.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before cooking.
Q: Can I use a 9×9 pan instead of 8×8?
A: Yes. The bars will be a bit thinner. Watch the bake time and check for set curd.
Q: Can I make the crust ahead of time?
A: Yes. You can bake the crust and keep it covered in the fridge for a day before adding the curd.
Q: Do I need to peel the rhubarb?
A: No. Just wash and chop the stalks. The skin is fine to cook.
Q: How do I know the curd is done?
A: The curd should jiggle slightly but not be liquid. It firms as it cools.
