Description
A recipe for buttery shortbread bars topped with a bright, tangy homemade rhubarb curd.
Ingredients
- For the Shortbread Base: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 cups all-purpose flour; 1/4 teaspoon salt
- For the Rhubarb Curd: 1 1/2 cups chopped fresh rhubarb (about 1/2 inch pieces); 3/4 cup granulated sugar; 3 large egg yolks; 1/4 cup fresh lemon juice; 4 tablespoons unsalted butter, cut into pieces
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Make the shortbread: In a medium bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy.
- Gradually mix in the flour and salt until a crumbly dough forms. Press the dough evenly into the bottom of the prepared pan.
- Bake the shortbread base for 20 to 25 minutes, or until the edges are lightly golden. Let it cool completely on a wire rack while you prepare the curd.
- Make the rhubarb curd: Combine the chopped rhubarb and 3/4 cup sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and releases its juices, about 8 to 10 minutes.
- Strain the rhubarb mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. You should have about 1/2 cup of rhubarb liquid.
- In a separate heatproof bowl, whisk the egg yolks and lemon juice together. Whisk in the reserved rhubarb liquid.
- Set the bowl over a saucepan of simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water. Whisk constantly until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil.
- Remove the bowl from the heat. Whisk in the 4 tablespoons of cold butter, one piece at a time, until fully incorporated and smooth.
- Pour the warm rhubarb curd evenly over the cooled shortbread base.
- Chill the bars in the refrigerator for at least 4 hours, or until the curd is completely set.
- Once set, use the parchment overhang to lift the bars from the pan. Cut into 16 squares before serving.
Notes
- For a firmer curd, you can cook the curd mixture gently on the stovetop over low heat instead of using a double boiler, stirring constantly.
- If you prefer a smoother curd without any fibrous pieces, strain the cooked rhubarb mixture twice.
- Chill the shortbread base completely before adding the curd to prevent the curd from melting into the base.
- Prep Time: 25 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22
- Sodium: 65
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 4
- Cholesterol: 75