When life gives you rhubarb...you guessed it...another rhubarb recipe. I'll warn you, this is not the last of it by any means. Look at this stuff...These Rhubarb bars are an adaptation of my favorite lemon bar. I was hoping they would be more pink since the rhubarb puree was such a beautiful color. You could cheat and add a little red food coloring if you felt the need. I have doubled the recipe this time so you can take them to a party this weekend.
2 cups all purpose flour
1 cup confectioners' sugar
1/4 tsp salt
8 ounces (2 sticks) unsalted butter, cold and cut into 1/2 inch pieces
4 large eggs
2 cup superfine or bakers' sugar
4 tbsp all purpose flour
1/4 tsp salt
1/2 cup rhubarb puree (see below)
3 tbsp powder sugar mixed with 1/2 teaspoon cinnamon for dusting
Preheat oven to 350F. Butter and line an 9x13 inch pan with parchment paper.
To make crust:
Combine flour, confectioners' sugar and salt in the bowl of a food processor. Add butter and pulse until the mixture is pebbly. Press evenly into the bottom of your prepared pan. Bake until lightly golden, about 18-20 minutes. Set aside crust.
To make filling:
In a medium bowl, whisk together eggs, sugar, flour and salt. Whisk in rhubarb puree until well combined. Pour over crust (it's okay if crust is still hot). Bake until filling is just set, about 15 to 18 minutes. Cool completely before serving. Dust with powdered sugar and cinnamon mixture if desired.To make rhubarb puree combine six cups of 1/2 inch diced rhubarb in a pot with 1/2 cup water and 1 cup sugar. Cover with lid and let simmer over medium heat until rhubarb becomes soft, about 20 minutes. Using a blender, or food processor (I used my immersion blender), blend mixture until smooth. If you end up with strings or chunky pieces simmer a bit longer. I could eat this stuff straight like applesauce, but I am strange like that! You will end up with about a quart of puree which can be used in a variety of recipes including ice cream or as a substitute for other fruit purees in recipes like this one