So, I had a couple of friends over the other day, and we spent the day just hanging out, relaxing, watching movies, drinking tea, eating some baked goodies, and crafting. It was great. This was one of the things that I made. I was quite nervous that these bars wouldn’t turn out, because I had to bake them almost double the recommended time. Saying that, though, my oven runs cool, and new recipes are always needing little tweaks here and there.
I bought a bunch of rhubarb from a local farmer’s market a few weeks ago, then brought it home and froze it. It’s been burning in the back of my mind since I got it because I wanted to make another rhubarb recipe, but I had no strawberries left for pie. This was the perfect choice.
It has a light, shortbread-like crust, topped with a custard flecked with tons of rhubarb. I was also afraid that the tartness of the rhubarb would be completely overpowering, but this wasn’t the case at all, and I was so happy. The rhubarb still had it’s signature tart bite, but it was totally calmed down by the custard and the shortbread all baking together. These bars, while not the most pretty, and definitely not the cleanest slice, are definitely a winner.
Yield: 1 9 x 13 pan, about 16-24 bars, depending on size
For the crust:
1½ c. flour
¾ c. butter, cold and cubed
¼ c. icing sugar
For the custard filling:
3 eggs, beaten
2 c. sugar
½ c. flour
½ tsp. salt
4 c. rhubarb, cleaned and diced
Preheat the oven to 350°F. Grease a 9 x 13 pan.
In a medium bowl, combine the flour and sugar. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Pat into the pan, and bake for 10-12 minutes, until light golden brown.
In a large bowl, combine the eggs, sugar, flour, and salt. Gently fold in the rhubarb. Pour in the rhubarb mixture over the hot crust, and spread evenly around pan.
Reduce heat to 325°F, and bake for 30-35 minutes until set. Bake longer if needed. Centre of bars should be just set, no longer jiggly.
Remove from oven and cool before serving.