Lemon Rhubarb Tart Bars (Print Version)
# Ingredients:
→ Crust
01 -
100 grams plain flour
02 -
75 grams unsalted butter, softened
03 -
50 grams granulated sugar
04 -
1 gram fine salt
→ Filling
05 -
60 millilitres freshly squeezed lemon juice
06 -
270 grams rhubarb, diced
07 -
3 large eggs
08 -
1.5 tablespoons finely grated lemon zest
09 -
190 grams granulated sugar
10 -
60 grams plain flour
# Instructions:
01 -
Preheat oven to 175°C. Lightly coat a rectangular baking pan with nonstick spray.
02 -
In a medium bowl, combine flour, softened butter, sugar, and salt. Knead by hand until a smooth, cohesive mixture forms.
03 -
Press the crust mixture evenly into the base of the prepared pan. Bake for 20 minutes until lightly golden.
04 -
While crust bakes, add lemon juice, half of the diced rhubarb, and eggs to a clean medium bowl. Use an immersion blender to partially break down the rhubarb.
05 -
Fold in the remaining rhubarb, lemon zest, sugar, and flour. Stir until well blended to a wet batter consistency.
06 -
Pour filling evenly over the pre-baked crust. Return pan to oven and bake for 35 minutes, or until set in the center.
07 -
Let bars cool at room temperature for at least two hours before transferring to the refrigerator to chill completely.
# Notes:
01 -
If using frozen rhubarb, thaw completely and drain excess liquid before incorporating.