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 -
Give your rectangular pan a quick spritz of nonstick spray. Switch your oven on to 175°C to warm up.
02 -
Toss salt, sugar, softened butter, and flour into a bowl. Get your hands in there and squish it all around until the dough sticks together nicely.
03 -
Spread the dough mix into the bottom of your greased pan and flatten it out. Slide it in the oven and bake for 20 minutes so it turns just barely golden.
04 -
While the crust does its thing, grab a new bowl. Pop in eggs, half the rhubarb, and lemon juice. Use a stick blender to mash up the rhubarb a bit.
05 -
Toss in the flour, sugar, lemon zest, and the rest of the rhubarb. Stir everything together so you're left with a wet, even mix.
06 -
Pour your wet rhubarb mix right over the warm crust. Put it all back in the oven and let it bake for about 35 minutes. You want the middle to be set.
07 -
Take the pan out and leave it on the counter for two hours so it cools down. Then pop it in the fridge to get totally chilled out.
# Notes:
01 -
If you're working with frozen rhubarb, make sure it's thawed out and drained before tossing it in.