Lara Ferroni (Food Photographer & Writer, Seattle, Washintgon) » Blog Archive

April 22, 2010
Rhubarb Bars
Desserts, Food, Recipe, Sweet

You most likely don’t need another rhubarb recipe at this time of year. There are the most beautiful recipes all over my favorite blogs. Helen’s exquisite Poached Rhubarb with Lavender Panna Cotta. Aran’s lovely Stewed Rhubarb with Lemon and Buttermilk Sherbet. Jess’s tempting Rhubarbsauce. Ashley’s yummy Rhubarb Ice Cream. Molly’s delightful Roasted Rhubarb. The list goes on and on.

But, I’m giving you one anyway because I am quite smitten with it. I’m giving you Rhubarb Bars. Or, as I keep thinking of them, RhuBars. Sadly, it is true. I am not beyond making a recipe because of a really bad pun.

I think you’ll be glad that I did though, because these really are something else. They are really entirely different than the bars you’d find if you do a google search for rhubarb bars. Those bars are more akin to a crumble or a granola bar. When I started dreaming of rhubarb bars, I was thinking of something more along the lines of lemon bars. Velvety curd and tender shortbread.

If you make nothing else, you really must make the rhubarb curd. Silky smooth and sweet-tart. I might even dare to call it luscious. It may pale some in color from the simple stewed rhubarb puree, but still holds a charming pale pink and it took just about everything in my power to keep from eating it all straight from the bowl. It’s like lemon curd all dressed up for spring. Have you ever seen rhubarb look lovelier?

But don’t forget the shortbread. Oh, it’s nothing fancy. It doesn’t need to be. The rhubarb makes everything fancy. The shortbread is buttery and flakey, and the combination of the silky curd and crumbly crust simply melts in your mouth.

Yum.

Thank goodness I have neighbors, or I would have sat and eaten the whole dozen myself.

PS: Keep your eye out for the May/June issue of Edible Seattle for my article with even more rhubarb recipes, including a simple and addictive rhubarb bruschetta that our editor Jill described as bruschetta in a party dress.

Rhubarb Curd

Adapted from this lovely recipe on Ginger Tablet

400 grams rhubarb (about 10 to 15 stalks)
1/3 cup sugar

6 egg yolks
3/4 cup sugar
a pinch of salt
1 teaspoon lemon zest (optional)
50 grams unsalted butter, cut up into chunks

Wash and chop rhubarb into 1/2 inch chunks. There is no need to peel, but if your stalks are particularly large, you might trim off any tough parts. Stir the rhubarb and 1/4 cup of sugar together and let sit for about 10 minutes. Place in a medium sized pot with about 1/4 cup of water and cook over low heat until you can no longer see whole pieces. Turn off the heat and let cool to room temperature. Blend to a smooth puree if you desire (this will remove any remaining little stringy bits, but it isn’t necessary).

If you are making the bars, pause at this point to make and bake the crust.

In a double boiler (or a bowl over boiling water), whisk the egg yolks, remaining sugar and salt. Whisk until well combined and warm. Add about 1 cup of the stewed rhubarb and the lemon zest. Keep stirring until the mixture is warm again. Check for taste and add more of the pureed rhubarb until you get the desired flavor and color. Remove from heat and stir in the butter chunks.

If you are not using the curd immediately, let it cool to room temperature and then store refrigerated for up to a week.

This recipe makes more curd than you’ll need for the Rhubarb Bars.

Rhubarb Bars
Adapted from Joe Pastry’s Lemon Bars

Makes about a dozen

4 ounces butter, room temperature
1 cup (136 grams) all-purpose flour
1/4 cup sugar
a pinch of salt
about 1/2 of the Rhubarb curd recipe from above
Powdered sugar for dusting (optional)

Preheat the oven to 350.

Place the butter, flour, sugar and salt in the bowl of a mixer. Start on low speed (to keep the flour from flying everywhere), stir until it resembles course crumbs. Then increase speed slightly and continue to mix until a soft dough forms. It’s kind of magic.

Take the dough and press it into a 9″ x 5″ baking dish. Let rest at room temperature for about 15 minutes, and then bake until it is lightly golden, about 20 minutes. While the dough is baking, finish preparing the curd.

Pour the enough curd onto the crust to make a layer a little less than 1/4 inch thick, and bake for another 10 minutes, until the curd has set. Cool to room temperature. Refrigerate if desired (it’s easier to slice when chilled, but not necessary). Dust with powdered sugar before slicing if you’d like.

http://cafecampana.com Mark @ Cafe Campana

I have seen plenty of great Rhubarb recipes this week but I think this one is the best I have seen. Very tasty looking.
http://simplyluxurious.blogspot.com Simply Luxurious

Oh, this recipe looks delicious. And, I have to say, I don’t think I could have too many rhubarb recipes, so thank you for sharing. I have actually been trying to come up with a fruit dessert for an upcoming wine tasting weekend that would be easily transportable for a picnic and I think I may have found exactly what I was looking for. Thank you!!
http://squirrelbread.wordpress.com heather

wow. i’m sold. i could eat these everyday.

cheers,

*heather*
http://www.chocolateshavings.ca chocolate shavings

I love the idea of making bars with rhubarb – they look delicious and what a beautiful color for spring!
http://kitchen-worthy.com Liren @ Kitchen Worthy

I think I have found a kindred spirit…someone who appreciates rhubarb as much as I do! Ironically, I actually posted a recipe the other day for my rhubarb cake – i think you would love it. I absolutely can not wait to try these rhubarb bars. Very elegant, and the shortbread is a perfect vehicle for the beautiful rhubarb curd!
http://www.thepeachkitchen.com peachkins

those are beautiful bars!

blowing peachkisses
The Peach Kitchen
peach and things
Mary Lamb

Delicious as well as beautiful. So lucky to be one of the neighbors! Thanks, Lara.
http://www.notderbypie.com Rivka

This is, quite simply, the most beautiful post I’ve seen yet this spring. Those bars are drool-worthy! Absolutely gorgeous. Thanks for sharing.
http://novice-baker.blogspot.com Mandy

thanks for the recipe. I love rhubarb but have never tasted rhubarb curd! This will definitely be on my baking list as soon as I find some rhubarbs around my neck of the wood!
http://www.thekitchenslave.com Cynthia

These bars are absolutely gorgeous! The colour is so amazing and perfect for spring. This definitely looks like a recipe I want to try!
http://arcticgardenstudio.blogspot.com/2009/07/rhubarb-bars.html Nicole

I had the same idea and made Rhubarb bars last summer using my favorite lemon bar recipe. Although my puree was beautifully pink, my bars did not hold their beautiful color like yours did. I might have to try your recipe this summer.
http://arcticgardenstudio.blogspot.com/2009/07/rhubarb-bars.html Nicole

I made Rhubarb Bars last summer with the same idea of using my favorite Lemon Bar recipe and Rhubarb puree. Mine did not retain their beautiful pink color when baked. Yours are beautiful, I will have to try your recipe this summer.
http://al4food.blogspot.com Valen

These look very good! My dad would absolutely love this!
http://www.abigmouthful.com Adrienne

Wow, those look incredible. Never seen anything like them!
http://shewhoeats.blogspot.com/ chika

hi lara,

i love lemon bars and i love rhubarb, and am kicking myself for having never thought about putting them together! these look absolutely fantastic. sadly, i can’t find rhubarb where i am right now, but i know i will in the summer up in the mountains, and these will be on top of my list of rhubarb recipes to try. thanks so much for sharing and inspirations!
http://www.dandysugar.com lisa

I could have eaten all of these bars as well. Delicious color. I love this recipe!
http://whisk-kid.blogspot.com/ Kaitlin

These look incredible! I can’t wait to try this recipe!!
http://fulltimefoodie.wordpress.com/ Katya

Wow. I love your blog. The photos are amazing and those bars look delicious! I love rhubarb and I’m always trying to find new ways to use it.
Patricia

Your photography is wonderful, though I daresay these bars don’t need good advertising to make them better. Thank you for a wonderful reminder of springtime. (And I don’t even like the color pink.)
http://tumyumtreats.blogspot.com/ Sunshinemom

I am surprised you have been able to preserve the shape without the curd flowing out! They look so good!
http://jessthomson.wordpress.com Jess

These look incredible, Lara!
http://www.cookandeat.com/ L

Wow, they really did loose their pink! My recipe definitely has more rhubarb in it I think, and perhaps cooking it stove top first to make the curd helps preserve the color as well. The color on mine actually intensified once they were in the oven.
http://www.cookandeat.com/ L

Nicole – Wow, they really did loose their pink! My recipe definitely has more rhubarb in it I think, and perhaps cooking it stove top first to make the curd helps preserve the color as well. The color on mine actually intensified once they were in the oven.
http://atable.pl Yannick

I sent your recipe to my wife this morning. Since she can’t stop asking me to make it as soon as we get rhubarb here!!!

Even if I don’t like rhubarb, it looks beautiful
http://www.familyfriendlyfood.com/ Nurit – 1 family. friendly. food.

Gorgeous!
I think I only used hubarb once years ago. Shame on me. Gotta do something about it…
Danika

These look incredible! Wishing I was one of those neighbors…
http://kyleweber.com Kyle Weber

These look AMAZING!!! Hopefully I have skills enough to pull this off!
http://www.cookandeat.com/ L

Hi Kyle – the bars are amazingly simple. The only trick to the rhubarb curd is to heat the eggs slowly enough so that they don’t scramble. If they do, you can strain out the bits, and it will taste fine, but won’t look quite so pretty. Other than that, the only hard part to these was wrapping them in the parchment and tape! I did demolish a few in the attempt.
http://www.notjusttakeout.com mrs ptb

All the rhubarb everywhere makes me so happy! I cannot wait to try these!!!
http://umamigirl.com Carolyn

These are so beautiful, Lara. Rhubarb curd might be the best idea I’ve ever heard in my life—a perfect spring hostess gift. And thanks for the link to Not Without Salt. I’d somehow forgotten about that site, but I love it. So much lovely pink inspiration everywhere!
http://www.food-soil-thread.com Lara Alexander

Hello fellow Lara,
These are beautiful, and yes, I did need another rhubarb recipe. Thank you.
http://simplyluxurious.blogspot.com Simply Luxurious

I just had to include this post in my weekly cups of tea. I can’t wait to try them as I mentioned above. Stop on by – the post is up today – April 25th. Again, thank you for this recipe.
http://www.foodista.com Christine

Wow These rhubarb bars look yummy! Thank you for the recipe! I’ll try this today!
http://berry-lovely.blogspot.com/ Sabine

I love lemon bars and I love rhubarb, so you really made my day posting this recipe. It sounds very delicious and I can’t wait to try them.
http://www.cookingafterfive.com Nicole

Rhubarb is on my list of things to try this year — these look delicious!!
http://maninas.wordpress.com/ Maninas

The bars look amazing, and I love the idea of the rhubarb curd, too.
Bruce Mackh

Love rhubarb!

Great blog! Loved reading!

Best, Bruce Mackh
http://junglefrog-cooking.com Simone (junglefrog)

You can never have too many rhubarb recipes really and this looks delicious! Great idea to make them into bars!
http://gracessweetlife.com Grace

I am ashamed to say that I bought rhubarb for the first time the other day. I absolutely love it and my favourite pie of all time is strawberry-rhubarb. I have never baked with it and am looking forward to it becoming one of the items I shop for regularly. Your post is great for people like me that are starting their rhubarb recipe collection, not only have you given me a new recipe (one I am looking forward to making-they look heavenly) but you have also pointed me in the direction to where I can find more recipes to add to my collection. Thank you for sharing!
Leslie

Omg that color! It looks like a total dream.
http://www.30minutedinnerparty.com Gabi

I just discovered you blog and it is so beautiful!! I am very intrigued by these shortbread bars. We don’t get rhubarb in my farmshare in California, but it looks like you used a lemon bar recipe originally, so I am hoping that I can adapt this and use meyer lemons and strawberries.

I’m excited to see more of your beautiful spring foods!
http://kathleeniscookinginmexico.wordpress.com/ Cooking in Mexico

The bars look too beautiful to eat, a credit to your photography.

Kathleen
http://kyleweber.com Kyle Weber

I could eat a million of those! I love Rhubarb!
http://lindsaysoulfood.wordpress.com Lindsay

I love rhubarb and these look amazing! I do hope to try them soon! Thanks for sharing the great recipe and your lovely pictures…
http://www.remedialeating.com molly

I am SWOONING. If it weren’t pitch black, I’d be plundering our rhubarb patch right this instant.
lee

Looks delicious!

How do you prepare the puree?
http://laraferroni.com L

Hi Lee. Thanks! The puree is the first step in the rhubarb curd recipe… basically chop, stew and then use an blender to puree!
http://www.meatisnotasidedish.com Sammy

Wonderful! love the photos too.
Amanda

Hi! Did you spread some of the puree on top? That’s what it looks like in the picture. Also- did you use any powdered sugar on top? Not sure if it would get absorbed too quickly, or if I should give it a whirl. Thanks!
Colleen

I made these and they were absolutely delicious! Sadly though, my rhubarb puree was not the beautiful brilliant pink that you show in your photo. It was MUCH paler. Then, when I made the curd, the egg yolks turned it MUSTARD YELLOW. It tasted fine, but I was too embarrassed to serve it to friends so I added red food coloring until it looked pink again. I guess I need better rhubarb
http://www.deliciouslyorganic.blogspot.com Deliciously Organic

I’ve been trying to decide which dessert recipe to make with rhubarb this spring and I’ve finally found it. Wow, these look so lovely. I can’t wait to try the rhubarb curd!
http://spacedlaw.blogspot.com Nathalie (spacedlaw)

That looks wonderful! I have managed to get rhubarb growing in my Roman garden (a challenge) so will have to try this (a gluten/dairy free version as one of my colleagues at work is allergic). Thanks a bunch.
(Oh and Hi! I came here via Tea & Cookies)
http://laraferroni.com L

Hi Amanda, no it just darkened some on top as it cooked. But the color of the rhubarb can make very different colored bars… The rhubarb I used was very bright red.
http://laraferroni.com L

Oh and yes… Powdered sugar disappears very very quickly!
http://laraferroni.com L

Hi Colleen- yes the color of the rhubarb will make a big difference. Look for the brightest reddest you can find for the color to be like the bars I made. I didn’t use any coloring but my rhubarb was very red. I made them again after this post with greener rhubarb and though the were still pink they were much paler and not quite as pretty. Glad they still tasted good!
http://www.theculinarychase.blogspot.com The Culinary Chase

Beautiful photos and I love rhubarb!! Will have to try this recipe. Cheers!
chris

Hi Lara,
I’m trying to get started on these but have run into a snag. Ten to 15 stalks weigh a whole lot more than 400g which my calculator says is .8 something of a pound. Is there a misprint. Very confused with all this g/lb stuff.
http://laraferroni.com L

Hi Chris- rhubarb stalks vary a lot in size so you may have bigger ones than I did. Stick with the weights and you should be good.
http://teapotsandpolkadots.blogspot.com Alana

Made these tonight and I cannot stop eating the rhubarb curd. Oh my goodness it’s so good. I did find that my rhubarb puree was a dusty pink, so my curd with good bright yellow farmers market egg yolks turned little orangey. A drop or two of red gel food coloring returned it to a beautiful pale pink color.

The only trouble I had was getting them out of the pan–would you recommend buttering the bottom? lining with parchment paper? I ruined about half of them getting them out. Good thing the broken ones don’t count against your calories!
http://laraferroni.com L

Hi Alana – buttering the pan may be a good idea. I didn’t have a problem with my first batch, but my second did stick a little. I just wouldn’t over butter or the shortbread might get greasy.
http://www.dinnerwithjulie.com Julie

WOW, I’m so glad to have found you! this all looks gorgeous. And I’ve managed to not kill all my rhubarb yet..
http://afoodieliveshere.wordpress.com Sarah Graham

Hi Lara! I just wanted to say that your blog is incredible, I have only just recently discovered it and now feel like I have been living under a rock!
Forgive me if it’s obvious, but I can’t find anywhere to subscribe to email updates or RSS feeds?! Please let me know how to get on the mailing list, thanks so much!
Sarah Graham, Cape Town, South Africa
william

hey lara

thanks for the recipe. it looks amazing. and great site in general, but i was wondering if you could add a share button to your blog. thanks!
http://chasingjamesbeard.com/ joyce

These are beautiful, love the color!
Helen Edwards

In the UK our rhubarb is more green than pink so my puree came out quite yellow, but it still tastes absolutely incredible
Mrs. Baker

These look fantastic! I make a delicious passionfruit shortbread bar, and have been told it tastes just like rhubarb. I am excited to try these soon!
william

made these last year. will be making them again. i’ve been dreaming about them for a long time.
http://www.aworldflavor.com Otehlia Cassidy

I found your website via Rebecca at CakeWalk. The curd is sooo delicious and beautiful!
Question:
If I made the curd ahead, and already chilled it, can I still make the bars, and bake the curd on it? I am drooling over all the recipes here. Thank you!
Kerry

Hi Lara,
I’m getting ready to make these bars today and I see that the recipe calls for 3/4 cup of sugar. I only see 1/4 cup used, do you add the 1/2 cup when stewing the rhubarb, adding as much as needed to taste?
Thanks,
Kerry
Kerry

Forget my last post, I just got to the part that calls for the rest of the sugar.
Can’t wait to taste these.
Kerry
http://laraferroni.com L

Glad you figured it out! (and I have comments on moderation so that I don’t get spammed…out of town right now so it took a bit to get to tha approval).

Btw- it isn’t completely clear I realized, but the amount if sugar you’ll add will vary based in your rhubarb and how tart it is.
http://laraferroni.com L

Sorry it is confusing… You’ll use 1/4 to 1/3 in the initial rhubarb stewing and the another 3/4 cup in the curd or to taste… In any fruit mix always rely on your own sensibilities.

L

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