https://www.copymethat.com/r/ZBpwG5AuR/rhubarb-custard-bars/
137023803
ZOnmjCZ
ZBpwG5AuR
2024-05-15 03:50:08
Rhubarb Custard Bars
loading...
X
Based on my experience making my favorite rhubarb pie, cut the sugar in the rhubarb sauce in half - use 1/2 to 2/3 cup to protect the wonderful “tang.”
Ingredients
- subheading: FOR THE SHORTBREAD:
- 1½ cups/190 grams all-purpose flour
- ⅓ cup/65 grams granulated sugar
- ¼ teaspoon fine sea salt
- ¾ cup/170 grams cold unsalted butter (1½ sticks), cut into 1-inch pieces
- subheading: FOR THE FILLING:
- 10 ounces rhubarb, sliced (2½ cups), plus 1 slender red stalk for the top
- 1¼ cups/250 grams granulated sugar
- 4 large eggs
- 2 tablespoons freshly squeezed lemon juice (1 to 2 lemons)
- 3 tablespoons all-purpose flour
- 1 tablespoon finely grated orange or lemon zest
- Pinch of fine sea salt
- Confectioners’ sugar, for serving
Steps
Directions at cooking.nytimes.com
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!