Rhubarb Bars Recipe

• Skill Level: Intermediate
• Servings: 16 bars
• Nutritional Information Per Serving (1 of 16): Calories 248, Total Fat 10g, Saturated Fat 5g, Carbohydrates 36g, Dietary Fiber 1g, Sugar 27g, Protein 3g, Cholesterol 65mg, Sodium 76mg
• Total Time: 3 hr 15 min (including cooling)
• Active Time: 55 min

Ingredients

Bars:

• Nonstick spray for greasing pan
• 1 cup (135 grams) all-purpose flour
• 1/2 cup (56 grams) almond flour or almond meal
• 1/2 cup (103 grams) granulated sugar
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick; 113 grams) unsalted butter, softened
• 1 large egg white (39 grams)
• 1 teaspoon rosewater (optional, for a floral hint)

Filling:

• 12 ounces fresh rhubarb, chopped into 1-inch pieces
• 1 1/2 cups (309 grams) granulated sugar
• 1 vanilla bean, split
• 2 tablespoons (15 grams) cornstarch
• 2 large eggs plus 3 large egg yolks
• 1/4 teaspoon kosher salt
• Zest and juice of 1 lemon
• 4 tablespoons (56 grams) cold unsalted butter, diced
• 4 tablespoons (52 grams) cold unrefined coconut oil
• Pink liquid food coloring
• Powdered sugar for dusting

Instructions

1. Preheat oven to 350F (175C); position rack in center for even baking.
2. Grease a 9-inch square dish; line with parchment, overhanging sides for easy removal.
3. In food processor, pulse all-purpose flour, almond flour, 1/2 cup sugar, and salt. Add butter, egg white, and rosewater; process until dough clumps form.
4. Press dough evenly into pan base using a measuring cup bottom for a smooth crust.
5. Bake 15-18 minutes until set and edges golden. Cool on rack; reduce oven to 325F (163C).
6. Simmer rhubarb, 1/4 cup sugar, vanilla seeds/pod, and water to cover (~1 1/2 cups) for 10 minutes until broken down. Cool, strain, discard solids.
7. Mix 1/4 cup rhubarb liquid with cornstarch; return to pan with 1/2 cup more liquid.
8. Whisk in eggs, yolks, salt, remaining 1 1/4 cups sugar, lemon juice. Cook over medium heat, whisking until thickened and bubbling (7-10 minutes). Stir in zest, then butter and coconut oil gradually. Tint drop-by-drop to salmon-pink.
9. Pour over crust; bake 25-30 minutes until edges firm, center jiggles slightly. Cool fully.
10. Lift out with parchment; cut into 16 neat squares (wipe knife between cuts). Dust with powdered sugar.
11. Store layered with parchment in airtight container; refrigerate for freshness.

Pro Tip: Dry the vanilla pod for infused sugar or coffee. Use leftover rhubarb syrup in iced tea or cocktails for a tangy twist. These vibrant pink rhubarb rose bars burst with tart-sweet flavorperfect for impressing at your next gathering!