Description
A delightful dessert bar featuring a buttery shortbread crust topped with a sweet and tangy lemon and rhubarb custard filling.
Ingredients
Scale
For the Crust:
1 cup flour
1/3 cup butter, cold and cut into 1/2-inch cubes
1/4 cup sugar
1/4 tsp salt
For the Filling:
2 cups rhubarb, sliced into 1/4-inch thick pieces
3 eggs
1 1/4 cups sugar
1/2 cup flour
1/4 cup lemon juice
2 tbsp lemon zest
1/2 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan.
- Step 2: To make the crust, combine 1 cup flour, 1/4 cup sugar, and salt in a medium bowl.
- Step 3: Cut in the cold butter using a pastry blender or your fingers until the mixture forms coarse crumbs.
- Step 4: Press the crumb mixture evenly and firmly into the bottom of the prepared pan.
- Step 5: Bake the crust for 15 minutes until lightly golden.
- Step 6: While the crust bakes, prepare the filling. In a large bowl, whisk the eggs and 1 1/4 cups sugar together.
- Step 7: Add 1/2 cup flour, lemon juice, lemon zest, and vanilla extract. Whisk until the mixture is smooth and well combined.
- Step 8: Gently fold the sliced rhubarb into the egg mixture.
- Step 9: Pour the filling over the hot, pre-baked crust, spreading it evenly.
- Step 10: Bake for 40-45 minutes, or until the filling is set and does not jiggle in the center.
- Step 11: Let the bars cool completely on a wire rack before cutting and serving. Chilling them can make for cleaner slices.
Notes
King Arthur all-purpose flour is recommended for this recipe.
For the best flavor and acidity, use freshly squeezed lemon juice.
Ensure the bars are completely cooled before cutting to get clean slices.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American