Every week when I go grocery shopping with the boys they see the red stalks of rhubarb and ask to buy them. So we have been having a lot of different rhubarb recipes but this one has stolen the show! The shortbread crust just melts in your mouth while the tangy rhubarb custard zings your tongue with the best surprise being the thin crunch of meringue on top!
- 1 cup flour
- 1/2 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 cup sugar
- 1/4 cup flour
- 1/8 tsp salt
- 3 cups chopped fresh rhubarb (not frozen)
- Preheat your oven to 350 degrees
- To make the shortbread crust I used a pie/biscuit dough cutter (you can use a good processor too). Cut the flour, sugar and butter together until the dough looks like sand or the butter is in very small balls.
- Line an 8×8 baking pan with parchment paper, then press the crust into the bottom. Don’t press too hard, but firm enough that it smooths out and stays together.
- Bake crust for 15 minutes.
- While crust is baking you can make the filling.
- Chop the rhubarb into 1/2 inch chunks and set aside.
- Using a mixer, whip the eggs until they are smooth.
- Add the sugar and continue to mix until the mixture is light and fluffy.
- Add the flour and salt. Mix until the mixture is smooth and fluffy, almost like a meringue but not firm peaks.
- Stir in chopped rhubarb.
- As soon as the crust is done baking, remove from oven and pour the filling on top. Smooth it out until all surface is covered.
- Return to oven and continue to bake for 40-45 minutes or until the top is golden brown.
- Once the bars are done baking, remove from oven and allow to cool in the pan for at least 1 hr before cutting. This will allow the custard not to spill out everywhere!
- Cut into 12-16 pieces and enjoy! Keep in fridge to store.