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These layered bars blend tangy rhubarb into an upscale sweet treat with a buttery base, bright rhubarb filling, and airy Swiss meringue topping. The mix hits just right with tart, sweet and rich notes that really show off what rhubarb can do.
I whipped these up for a backyard get-together last spring and they vanished quicker than everything else on the table. Their bright pink color grabs everyone's attention right away, then the perfect sweet-sour balance keeps them coming back for more.
What You'll Need
- Fresh rhubarb: Delivers that key tangy kick that makes these bars stand out. Go for bright, firm stalks to get the best outcome
- Newly grated ginger: Brings a nice warmth and depth that works wonders with the rhubarb. Skip the dried stuff and go fresh here
- Vanilla paste: Comes with real bean flecks and offers deeper flavor than regular extract. It's a worthwhile splurge but extract can pinch hit
- Lemon juice: Lifts the filling and cuts through sweetness. Always squeeze your own for the purest taste
- Unsalted butter: Forms the foundation for a killer shortbread base. Grab the good stuff with high fat content for amazing texture
How To Make Them
- Whip up the rhubarb mixture:
- Simmer diced rhubarb with sugar and water on medium for about 10 minutes till it breaks down completely. Toss in ginger during the last few minutes for the nicest flavor boost. Blend smooth and push through a fine strainer for that silky feel. Don't skip the straining—it gets rid of any stringy bits that would mess up your smooth filling.
- Build the cookie base:
- Beat softened butter with sugar till it's fluffy and pale, roughly 3 minutes. This puts air in for the right texture. Mix in vanilla, salt and flour to make a soft dough. Spread evenly into your parchment-lined pan, getting into all the corners. Bake at 350°F for 15 minutes till it's just setting but not turning brown.
- Mix the rhubarb filling:
- While your base bakes, sift together sugar and flour to avoid lumps. Stir in eggs, fresh lemon juice, and your strained rhubarb mix. You might want to add food coloring at this point since eggs will wash out the natural pink. Pour over your partly-baked base and pop back in the oven for 20-25 minutes till it barely jiggles in the middle.
- Let them set:
- Let the bars cool on a rack for about an hour before sticking them in the fridge for at least 3 hours. This cooling time isn't optional—it's what makes them set up right and slice cleanly.
- Finish with meringue:
- If you're feeling fancy, make Swiss meringue by warming egg whites, sugar and salt over simmering water till sugar melts completely. Beat to stiff peaks and add vanilla. Spread or pipe over your chilled bars for that wow factor.
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The ginger in this recipe happened by chance when I ran out of other spices. Now my crew won't let me make them any other way. That hint of warmth turns these bars from pretty good into absolutely unforgettable.
Rhubarb Tips
Rhubarb comes in all shades from deep crimson to light green. The color doesn't really change the taste, but the redder stalks will give you a prettier pink filling. If you've got mostly green stalks, you might want to add extra food coloring for that signature rosy look. Just remember that only the stems are safe to eat—the leaves have stuff in them that can make you sick. Most store-bought rhubarb has the leaves cut off already, but if you grow your own or buy from a local farm stand, make sure to throw the leaves away.
Prep Ahead Options
These bars actually taste better after a day in the fridge as all the flavors get cozy with each other. Keep them uncovered in the fridge for up to a week so moisture doesn't make the crust or meringue go soggy. If you want to store them longer, freeze the bars without meringue by cutting them into squares, freezing them on a baking sheet until hard, then wrapping each piece in plastic and popping them in a freezer bag for up to three months. Just thaw in the fridge overnight before you plan to serve them.
Fun Twists
Switch things up by using half strawberries and half rhubarb for a classic combo. Just swap in hulled berries for 50% of the rhubarb when making your puree. For a fancy dinner party version, add a spoonful of rosewater to the filling for a light floral hint that works beautifully with rhubarb. When it's wintertime and fresh rhubarb is nowhere to be found, frozen rhubarb works great but won't need as much time to cook down.
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Frequently Asked Questions
- → How can I make sure the curd sets well?
Bake until the curd wiggles slightly in the middle. Then let it chill for at least 3 hours in the fridge.
- → Do I have to use meringue on top?
Nope, the bars are just as good dusted with powdered sugar for a simpler option.
- → Can frozen rhubarb stand in for fresh?
Yep, let frozen rhubarb thaw fully and drain extra water before using. It’ll taste just as great!
- → What’s the best way to store them?
Keep them uncovered in the fridge for up to a week, or freeze (without meringue) and thaw later for longer storage.
- → How do I make the curd look brighter?
Add a few drops of food coloring or mix in powdered freeze-dried fruit like raspberry or strawberry.