Bright Rhubarb Layers

These tangy rhubarb bars blend zingy spring stalks with layers of buttery crust, bright pink filling, and fluffy Swiss meringue topping. You'll get the perfect mix of tart, sweet, and rich flavors that really show off what rhubarb can do when treated right.

I whipped these up for a backyard gathering last spring and they vanished in minutes. People always stop and stare at the bright pink color before taking a bite, then they're totally won over by the sweet-tart combo.

Ingredients

• Fresh rhubarb: Gives these bars their trademark tang. Go for bright, firm stalks to get the best results
• Freshly grated ginger: Brings a nice warm kick that works so well with rhubarb. Skip the dried stuff - fresh makes a huge difference
• Vanilla paste: Packed with real bean flecks for deeper flavor than regular extract. It's pricier but worth it, though extract works in a pinch
• Lemon juice: Adds brightness and cuts through sweetness. Grab a real lemon and squeeze it yourself for the best taste
• Unsalted butter: Forms the foundation of your shortbread layer. Splurge on good quality butter for amazing texture and taste

Step-by-Step Instructions

Make the rhubarb puree:

Simmer diced rhubarb with sugar and water on medium heat for about 10 minutes until soft and mushy. Toss in ginger during the last few minutes for the best flavor kick. Blend it smooth, then push through a fine sieve to get rid of any stringy bits. Don't skip the straining step or you'll end up with tough fibers in your smooth filling.

Prepare the shortbread base:

Beat softened butter with sugar until fluffy and pale, roughly 3 minutes. This adds air for the right texture. Mix in vanilla, salt and flour to form a soft dough. Press it evenly into your parchment-lined pan, making sure to reach all corners. Bake at 350°F for 15 minutes until it's just set but not yet browning.

Create the rhubarb curd:

While your base bakes, mix sifted sugar with flour to avoid lumps. Stir in eggs, fresh lemon juice, and strained rhubarb mixture. You might want to add a drop of food coloring here since eggs tend to wash out the natural pink. Pour onto your warm crust and bake another 20-25 minutes until it barely jiggles in the center.

Chill thoroughly:

Let everything cool down on a rack for about an hour, then stick it in the fridge for at least 3 hours. You can't rush this cooling time if you want clean slices and properly set filling.

Top with Swiss meringue:

For an extra fancy finish, warm egg whites, sugar and salt over simmering water until the sugar completely dissolves. Whip until stiff and glossy, add a splash of vanilla. Spread or pipe over your chilled bars for that wow factor.

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I added ginger by chance one time when I ran out of cinnamon. Now my kids won't let me make it any other way. That tiny bit of warmth turns these bars from pretty good to absolutely memorable.

Working With Rhubarb

You'll find rhubarb comes in shades from bright red to light green. The color doesn't really change the taste, but redder stalks will give you that gorgeous pink filling. With greener rhubarb, you might want to add a tiny bit more food coloring to get the pretty pink look. Just remember to only use the stalks since the leaves are actually toxic. Most store-bought rhubarb comes ready to use, but if you grow your own or buy from a farmers market, make sure you throw away all the leaves.

Make Ahead and Storage

These bars actually taste better after spending a night in the fridge as all the flavors mix together. Keep them in the fridge without covering them for up to a week so condensation doesn't make your crust or meringue soggy. If you want to keep them longer, skip the meringue top, cut into squares, freeze them on a baking sheet until hard, then wrap each piece in plastic and toss in a freezer bag. They'll stay good for up to three months. Just let them thaw overnight in the fridge before you serve them.

Creative Variations

Switch things up by mixing half strawberries with your rhubarb for a classic flavor combo. Just cook equal parts strawberries and rhubarb when making your initial puree. For a fancy dinner party twist, add a spoonful of rosewater to your filling for a subtle floral hint that goes great with rhubarb. When it's not rhubarb season, frozen stalks work just fine but they'll cook down a bit faster than fresh ones.

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Frequently Asked Questions

→ How do I make sure the rhubarb curd sets well?

Watch for a slight jiggle in the middle when baking, but it shouldn't look liquidy. Let it cool for at least 3 hours in the fridge.

→ Is the Swiss meringue necessary?

Nope! Skip it if you'd like. Powdered sugar works as a simpler alternative for topping.

→ Can I use frozen rhubarb instead of fresh?

Absolutely. Just defrost and drain off any extra liquid. The texture and flavor won't change much.

→ What's the best way to store these bars?

Keep them uncovered in the fridge for about a week. If freezing, do that before adding any meringue, and thaw them in the fridge when ready.

→ How can I make the rhubarb curd pop with color?

For a more vibrant pink, try adding a drop or two of food coloring or crushed freeze-dried strawberries or raspberries for natural coloring.