Lemon Rhubarb Tart Bars (Print Version)
# Ingredients:
→ Crust
01 -
1 gram fine salt
02 -
50 grams granulated sugar
03 -
75 grams unsalted butter, softened
04 -
100 grams plain flour
→ Filling
05 -
60 grams plain flour
06 -
190 grams granulated sugar
07 -
1.5 tablespoons finely grated lemon zest
08 -
3 large eggs
09 -
270 grams rhubarb, diced
10 -
60 millilitres freshly squeezed lemon juice
# Instructions:
01 -
Flip your oven on to 175°C. Give a rectangular baking pan a light spray with nonstick stuff.
02 -
Toss salt, sugar, butter, and flour into a mixing bowl. Squeeze them around with your fingers till the dough comes together nice and smooth.
03 -
Smush the dough into the bottom of your pan. Pop it into the oven for 20 minutes so it turns a little golden and smells good.
04 -
While the crust cooks, grab rhubarb (just half), eggs, and lemon juice and dump them in a clean bowl. Grab your immersion blender and mash up the rhubarb a bit.
05 -
Now add lemon zest, sugar, flour, and the rest of the rhubarb. Give it a good stir so it looks wet and mixed up.
06 -
Pour your filling right on top of the hot crust. Stick the pan back in and bake for about 35 minutes till the middle's set.
07 -
Wait at least two hours so everything cools to room temp. Move the pan into the fridge to get it nice and cold.
# Notes:
01 -
Frozen rhubarb needs to be thawed and drained if you're using it—get rid of extra water so your bars don't get soggy.