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Ingredients
24 servings
For The Rhubarb Puree
3 cupsrhubarb
chopped
½ cupsugar
¼ cupwater
5 ozlow-fat cream cheese
½ cupunsalted butter
⅔ cupsugar
½ teaspoonsalt
1 teaspoonvanilla extract
1 ⅓ cupsflour
For The Rhubarb Curd
4eggs
¾ cupsugar
1 Cuprhubarb puree
red dye
2 teaspoonsvanilla extract
3 tablespoonslemon juice
1zest of lemon
½ teaspoonsalt
½ cupflour
Instructions
Step 1
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.
Step 2
Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper and set aside.
Step 3
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.
Step 4
Press dough firmly onto the bottom of the baking dish, spreading evenly to the edges. Bake for 15 minutes.
Step 5
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.
Step 6
Pour the rhubarb curd on top of the cream cheese shortbread, then bake for an additional 20 minutes to set the rhubarb.
Step 7
Cool bars for at least 4 hours in fridge, then cut and top with powdered sugar!
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Notes
1 liked
0 disliked
Sweet
