Pin it
This rhubarb bar recipe transforms the tangy spring vegetable into a sophisticated dessert with layers of buttery shortbread, vibrant rhubarb curd, and billowy Swiss meringue. The combination creates the perfect balance of sweet, tart, and rich flavors that showcase rhubarb at its finest.
I first made these bars for a spring garden party and they disappeared faster than any other dessert. The vivid pink color always stops people in their tracks before the perfect sweet-tart balance wins them over completely.
Ingredients
- Fresh rhubarb: Provides the signature tart flavor foundation that makes these bars special. Look for firm stalks with vibrant color for best results
- Freshly grated ginger: Adds a subtle warmth and complexity that perfectly complements the rhubarb. Fresh is significantly better than powdered here
- Vanilla paste: Contains real vanilla bean specks and provides richer flavor than extract. Worth the splurge but extract works too
- Lemon juice: Brightens the curd and balances the sweetness. Always use fresh squeezed for the cleanest flavor
- Unsalted butter: Creates the perfect shortbread base. Quality butter with high fat content will yield the best texture and flavor
Step-by-Step Instructions
- Make the rhubarb puree:
- Cook chopped rhubarb with sugar and water over medium heat for about 10 minutes until completely broken down. Add ginger in the final minutes of cooking for the best flavor infusion. Blend until smooth and strain through a fine mesh sieve for a silky texture. The straining step is crucial as it removes any fibrous bits that would interrupt the smooth curd.
- Prepare the shortbread base:
- Cream room temperature butter with sugar until light and fluffy, about 3 minutes. This incorporates air for proper texture. Add vanilla, salt and flour to create a soft dough. Press evenly into parchment-lined pan, ensuring coverage into corners. Bake for 15 minutes at 350°F until just beginning to set but not browning.
- Create the rhubarb curd:
- While the crust bakes, sift sugar with flour to prevent lumps. Add eggs, fresh lemon juice, and the strained rhubarb puree. Consider adding food coloring here if desired as the eggs will dilute the natural pink color. Pour over the partially baked crust and return to oven for 20-25 minutes until just set with minimal jiggle.
- Chill thoroughly:
- Allow bars to cool completely on a rack for about an hour before refrigerating for at least 3 hours. This chilling time is essential for proper setting and clean slicing.
- Top with Swiss meringue:
- If desired, make the Swiss meringue by heating egg white, sugar and salt over simmering water until sugar dissolves completely. Whip to stiff peaks and add vanilla. Pipe or spread over chilled bars for a professional finish.
Pin it
The ginger in this recipe was a happy accident when I was low on other spices. Now my family insists it must be included every time. The subtle warmth it brings elevates these bars from good to unforgettable.
Working With Rhubarb
Rhubarb varies significantly in color from deep red to pale green. The color has little impact on flavor, but redder stalks will produce a more visually striking curd. If using greener stalks, consider adding a bit more food coloring to achieve that signature pink hue. Remember that only the stalks are edible as the leaves contain toxic compounds. Most grocery store rhubarb comes with leaves already removed, but if you grow your own or purchase from a farmers market, be sure to discard them.
Make Ahead and Storage
These bars actually improve with a day in the refrigerator as the flavors meld and deepen. Store them uncovered in the refrigerator for up to a week to prevent condensation from softening the crust or meringue. For longer storage, freeze the bars without meringue by cutting into individual portions, freezing on a cookie sheet until solid, then wrapping well in plastic wrap and storing in a freezer bag for up to three months. Thaw overnight in the refrigerator before serving.
Creative Variations
Transform these bars by swapping part of the rhubarb with strawberries for a classic flavor pairing. Simply replace half the rhubarb with hulled strawberries when making the initial puree. For an elegant dinner party version, add a tablespoon of rosewater to the curd for a subtle floral note that pairs beautifully with the rhubarb. During winter months when fresh rhubarb is unavailable, frozen rhubarb works wonderfully but will require slightly less cooking time to break down.
Pin it
Frequently Asked Questions
- → How do I ensure the rhubarb curd sets properly?
Bake the curd until it's slightly jiggly in the center but no longer sloshy. Chill for at least 3 hours to fully set.
- → Can I make these bars without Swiss meringue?
Yes, the meringue is optional. You can simply dust the bars with powdered sugar for a lighter finish.
- → Can I substitute frozen rhubarb for fresh?
Yes, thaw the frozen rhubarb and drain any excess liquid before using. The flavor and texture will remain consistent.
- → What is the best way to store these bars?
Store them uncovered in the fridge for up to one week. For longer storage, freeze before adding meringue and thaw in the fridge.
- → How can I make the rhubarb curd more vibrant in color?
Add a few drops of red or pink food coloring, or use natural options like freeze-dried strawberry or raspberry powder.