Photo credit: Virginie Gosselin

Orange rhubarb bars

Photo credit: Virginie Gosselin

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I’ve got plenty of rhubarb recipes for you guys this week, starting with these awesome homemade bars (the best kind of bars) that can either be served as a desert with ice cream or eaten in the morning with some yogurt (I love a good breakfast that doubles as desert)

Particularities

ServesYields 15 barres
Prep time30 min
Cook time35 min
Timeout4 hours

FreezingFreezes well

Ingredients

Puree

2 1/2 cups of rhubarb, sliced in pieces
1/2 cup of sugar
1/4 cup of water

Crust

2/3 cup (150 g) of cream cheese, room temperature
1/2 cup of butter, room temperature
1/2 cup of brown sugar
1/2 teaspoon of salt
1 1/3 cup of all-purpose flour

Garnish

1/2 cup of brown sugar
1 teaspoon of vanilla extract
2 tablespoons of lemon juice
½ an orange’s zest
A few drops of red food colouring
1/2 teaspoon of salt
1/2 cup of all-purpose flour
3 eggs

Steps

Preheat the oven at 350°F and place the rack at the center of it. Line a 9’’ x 9’’ mould with parchment paper, then set aside.
Combine all the puree ingredients in a medium pot and cook for 10 to 12 minutes. Set aside.
Add the crust ingredients into a food processor, and blend until the dough starts to form a ball.
Press the dough onto the bottom of the pan then bake for 15 minutes. Set aside.
In a food processor, add the puree as well as all the garnish ingredients, except for the eggs. Blend together and then add the eggs, one at a time.
Pour onto the crust, and bake for 25 minutes, or until the middle sets.
Refrigerate for 4 hours then slice into bars.