Rhubarb Bars

Ingredients

• 3 cups chopped rhubarb
• 1/2 cup sugar
• 1/4 cup water
• 5 oz low-fat cream cheese
• 1/2 cup unsalted butter
• 2/3 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/3 cups flour
• 4 eggs
• 3/4 cup sugar
• 1 cup rhubarb puree
• red dye
• 2 teaspoons vanilla extract
• 3 tablespoons lemon juice
• zest of 1 lemon
• 1/2 teaspoon salt
• 1/2 cup flour

Steps

1. 1

   In a medium pot, combine chopped rhubarb, sugar, and water and heat over medium heat for 10-12 minutes, or until the rhubarb is completely broken down. Transfer mixture to a blender and puree until smooth. Set aside.

2. 2

   Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper and set aside.

3. 3

   In a standing mixer fitted with a whisk attachment, cream the butter, cream cheese, sugar, salt and vanilla extract until light and fluffy, about 2 minutes. Turn mixer to low speed and incorporate flour.

4. 4

   Press dough firmly onto the bottom of the baking dish, spreading evenly to the edges. Bake for 15 minutes.

5. 5

   While the shortbread is cooking, make the rhubarb curd! In a large bowl, whisk all ingredients except for the flour. Use as much red dye as you’d like, and remember that the color will fade a bit during cooking. Once mixed, whisk in the flour.

6. 6

   Pour the rhubarb curd on top of the cream cheese shortbread, then bake for an additional 20 minutes to set the rhubarb.

7. 7

   Cool bars for at least 4 hours in fridge, then cut and top with powdered sugar!