The best rhubarb bars

METHOD

How to make it

1. 01

   STEP 1

   Done

   Preparation time: 60 min + 5 hours in refrigerator

2. 02

   STEP 2

   Done

   The crispy soil

3. 03

   STEP 3

   Done

   Preheat the oven to 175 degrees and cover a brownie baking mould with baking paper (the dimensions of mine are 23×23).

4. 04

   STEP 4

   Done

   Mix the butter, flour and sugar in a cooking machine for a few minutes until a dough ball is formed. Or knead with your hands.

5. 05

   STEP 5

   Done

   Divide the dough over the baking tray. Bake the bottom in the oven in 20-25 minutes.

6. 06

   STEP 6

   Done

   Rababar compote

7. 07

   STEP 7

   Done

   Clean the rhubarb (see explanation here) and put the pieces in a pan with a small bottom of water and 2 tablespoons of cane sugar. Just a little bottom, otherwise you'll get rhubarb juice.

8. 08

   STEP 8

   Done

   Bring to the boil and let simmer on low heat for 10-12 minutes. By stirring, the rhubarb falls apart completely when it is cooked. Then turn off the fire.

9. 09

   STEP 9

   Done

   Keep four tablespoons apart for garnish and use the rest for rhubarb curd.

10. 10

    STEP 10

    Done

    The rhubarb curd

11. 11

    STEP 11

    Done

    Melt the lemon rasps, butter and sugar au bain-marie.

12. 12

    STEP 12

    Done

    Once it is completely melted and a well mixed porridge, stir the rhubarb compote (except 4 tablespoons).

13. 13

    STEP 13

    Done

    Beat the eggs loose in a separate bowl and then pour them with the mixture. Stir well again. Now you got to be patient. Because of the heat it will slowly become a thick pasta. Almost like you're making custard. Keep stirring regularly and make sure the mixture does not boil. One time it goes faster than the other time, take into account 10 to 20 minutes. If it doesn't go fast enough, you can smuggle a little bit, put the fire up.

14. 14

    STEP 14

    Done

    If the rhubarb curd has the desired thickness for you, remove the bowl (carefully) from the pan.

15. 15

    STEP 15

    Done

    Divide a layer of about 1 cm thick over the crispy bottom. Lubricate on top of the isolated rhubarb compote. Deck and put for at least five hours in the refrigerator to stiffen.

16. 16

    STEP 16

    Done

    Get for serving out of the refrigerator and cut into small pieces.

17. 17

    STEP 17

    Done

    Tip: You keep some of the rhubarb curd anyway, keep the curd in a closed pot in the fridge and then it will last for 2-3 weeks. If you do it in a fully sealed and sterilised pot, it will last longer (2 months). You can bake anything with this (or just on a sandwich or scone lubricate)

18. 18

    STEP 18

    Done

    These rhubarb bars are small treats that you can enjoy optimally. Serve them on a birthday, as petit fours, at a high tea or a baby shower because they fit perfectly!

19. 19

    STEP 19

    Done

    Recipe & photography: Dominique