🌸 Rhubarb Curd Bars with Whipped Cream Topping 🍰
Bring a little sunshine to your table with these Rhubarb Curd Bars!
Featuring a buttery shortbread crust, a vibrant pink rhubarb curd, and a soft swirl of whipped cream on top, these bars are bright, tangy, and oh-so-smooth.
Perfect for spring gatherings, afternoon tea, or whenever you need a sweet burst of cheer!
Ingredients 🛒
For the Shortbread Crust:
- 1 cup all-purpose flour 🌾
- ¼ cup powdered sugar 🍥
- ½ cup unsalted butter, cold and cubed 🧈
- Pinch of salt 🧂
For the Rhubarb Curd:
- 1½ cups chopped rhubarb (fresh or thawed frozen) 🌸
- ¾ cup granulated sugar 🍚
- 2 large eggs 🥚
- 1 large egg yolk 🥚
- 2 tablespoons freshly squeezed lemon juice 🍋
- 1 teaspoon lemon zest 🍋
- 2 tablespoons unsalted butter 🧈
For Garnish:
- Powdered sugar for dusting 🍥
- Whipped cream for topping 🍦
Instructions 👩🍳
1. Preheat and Prepare: 🔥
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch square baking pan with parchment paper, leaving a slight overhang for easy lifting later.
2. Make the Shortbread Crust: 🧈
- In a medium bowl, whisk together the flour, powdered sugar, and salt.
- Cut in the cold cubed butter using a pastry cutter, fork, or your fingertips until the mixture resembles coarse crumbs.
- Press the mixture firmly and evenly into the prepared pan.
- Bake for 18–20 minutes, or until lightly golden around the edges.
3. Prepare the Rhubarb Puree: 🌸
- While the crust bakes, place the chopped rhubarb and 2 tablespoons of water into a saucepan.
- Cook over medium heat, stirring occasionally, until the rhubarb is soft (about 5–7 minutes).
- Blend the rhubarb into a smooth puree. (Optional: Strain for an ultra-silky texture.)
4. Make the Rhubarb Curd: 🍋
- In a clean saucepan, whisk together the sugar, eggs, egg yolk, lemon juice, and lemon zest.
- Stir in the rhubarb puree.
- Cook over low heat, stirring constantly with a silicone spatula or wooden spoon, until the mixture thickens and coats the back of a spoon (about 8–10 minutes).
- Remove from heat and stir in the butter until smooth and glossy.
5. Assemble and Bake Again: 🍰
- Pour the warm rhubarb curd over the hot shortbread crust.
- Return the pan to the oven and bake for an additional 12–15 minutes, or until the curd is just set but still slightly jiggly in the center.
6. Cool and Chill: ❄️
- Let the bars cool at room temperature for about 1 hour.
- Then refrigerate for at least 3 hours (or overnight) to firm up before slicing.
7. Garnish and Serve: 🍦
- Just before serving, dust the bars lightly with powdered sugar.
- Add a swirl of whipped cream on each bar for a dreamy, fluffy finish!
Recipe Details 📋
| Prep Time | Cook Time | Chill Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|---|
| 30 minutes | 35 minutes | 3 hours | 4 hours 5 minutes | 16 bars | Medium |
Why You’ll Love It ✨
- 🌸 Vibrant Spring Flavor: Sweet-tart rhubarb creates a gorgeous curd that’s bursting with fresh, tangy brightness!
- 🍰 Buttery Bliss: The rich shortbread crust perfectly balances the luscious rhubarb curd for a melt-in-your-mouth experience.
- ❄️ Make-Ahead Friendly: Perfect for prepping ahead for brunches, parties, or cozy weekends.
Every bite of these dreamy bars delivers a burst of springtime sunshine — colorful, creamy, and simply unforgettable!
Save this recipe for your next bake and watch it become your go-to seasonal treat!
