ADVERTISEMENT
Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving a little overhang for easy lifting later.
Make the Shortbread Crust:
In a medium bowl, mix together the flour, powdered sugar, and a pinch of salt. Add the cold, cubed butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared pan.
Bake for 18–20 minutes until lightly golden.
Prepare the Rhubarb Puree:
While the crust bakes, place the chopped rhubarb and 2 tablespoons of water in a small saucepan. Cook over medium heat, stirring occasionally, until the rhubarb softens completely. Blend the mixture until smooth and strain it through a fine-mesh sieve for a silky texture, if desired.
Make the Rhubarb Curd:
In another saucepan, whisk together the granulated sugar, eggs, egg yolk, lemon juice, and lemon zest. Stir in the rhubarb puree. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the butter until the curd becomes glossy and smooth.
Assemble and Bake Again:
Pour the warm rhubarb curd over the still-warm shortbread crust. Smooth it out evenly. Return to the oven and bake for an additional 12–15 minutes until the curd is just set but still slightly wobbly in the center.
Cool and Chill:
Allow the bars to cool to room temperature, then refrigerate for at least 3 hours to fully set before slicing.
Garnish and Serve:
Once chilled and sliced into squares, dust with powdered sugar and top each bar with a generous swirl of whipped cream right before serving.
Serving and Storage Tips:
ADVERTISEMENT
