why make this recipe
This recipe gives you sweet and tart bars with a soft curd and a short, buttery crust. You make them with few steps and common ingredients. They bake in one pan and slice easily for snacks or dessert.
introduction
Easy Rhubarb Curd Bars are bright and simple. You cook rhubarb with sugar, mix with eggs and lemon, then bake over a buttery crust. For a clear, tested guide, see the rhubarb curd bars recipe.
how to make Easy Rhubarb Curd Bars
Follow the steps below. Make the crust, bake it, cook the rhubarb, mix with eggs and lemon, pour over the crust, and bake again until set.
Ingredients :
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 2 cups rhubarb, chopped
- 1 cup granulated sugar (for the curd)
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Directions :
- Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking dish.
- In a mixing bowl, beat together the softened butter and 1/2 cup of sugar until light and fluffy.
- Gradually add the flour, cornstarch, and salt, mixing until combined.
- Press the dough evenly into the bottom of the prepared baking dish to form a crust.
- Bake the crust for about 15-20 minutes or until lightly golden.
- While the crust is baking, prepare the rhubarb curd. In a saucepan, combine the chopped rhubarb and 1 cup of sugar. Cook over medium heat until the rhubarb is soft.
- In a separate bowl, whisk together the eggs, lemon juice, and lemon zest. Stir in the cooked rhubarb mixture.
- Pour the rhubarb curd over the baked crust and return to the oven.
- Bake for an additional 20-25 minutes or until the curd is set.
- Allow to cool before slicing into bars. Serve and enjoy!
how to serve Easy Rhubarb Curd Bars
Let the bars cool completely before slicing. Serve at room temperature or chilled. Dust with powdered sugar or add a dollop of whipped cream for extra treat.
how to store Easy Rhubarb Curd Bars
Cool the bars, then store in an airtight container. Keep them in the fridge for up to 4 days. You can freeze slices for up to 2 months; thaw in the fridge before serving.
tips to make Easy Rhubarb Curd Bars
- Chop rhubarb in equal pieces so it cooks evenly.
- Watch the curd when you bake the second time; it should be just set, not wobbly.
- Use room temperature eggs to mix smoothly.
- Press the crust firmly and evenly so it bakes flat.
- Let bars cool fully to get clean slices.
variation (if any)
- Add a teaspoon of vanilla to the curd for extra flavor.
- Mix half strawberries with the rhubarb for a sweeter filling.
- Swap lemon zest for orange zest for a milder citrus note.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain extra liquid before cooking to avoid watery curd.
Q: Can I make the crust ahead?
A: You can bake the crust a day ahead and keep it covered at room temperature. Add the curd and bake when ready.
Q: How do I know the curd is set?
A: The curd should look firm and not jiggle in the center. The top may have a slight give when done.
Q: Can I reduce sugar in the filling?
A: You can cut sugar a little, but rhubarb is tart. Taste the cooked rhubarb and adjust before mixing with eggs.
Easy Rhubarb Curd Bars
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously sweet and tart rhubarb curd bars with a buttery crust, perfect for snacks or dessert.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 2 cups rhubarb, chopped
- 1 cup granulated sugar (for the curd)
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking dish.
- Beat together the softened butter and 1/2 cup of sugar until light and fluffy.
- Gradually add the flour, cornstarch, and salt, mixing until combined.
- Press the dough evenly into the bottom of the prepared baking dish to form a crust.
- Bake the crust for about 15-20 minutes or until lightly golden.
- Prepare the rhubarb curd by combining chopped rhubarb and 1 cup of sugar in a saucepan. Cook over medium heat until the rhubarb is soft.
- Whisk together the eggs, lemon juice, and lemon zest in a separate bowl. Stir in the cooked rhubarb mixture.
- Pour the rhubarb curd over the baked crust and return to the oven.
- Bake for an additional 20-25 minutes or until the curd is set.
- Allow to cool before slicing into bars. Serve and enjoy!
Notes
Let the bars cool completely before slicing. Dust with powdered sugar or add whipped cream for an extra treat.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
