Make Rhubarb Puree: In a medium saucepan over medium heat, add rhubarb, sugar, and water. Bring to a boil; reduce heat and simmer 10 to 12 minutes or until rhubarb has completely softened. Transfer mixture to a blender and puree until smooth. Set aside and cool.
Use tart rhubarb to make a new and updated version of everyone's favorite dessert: lemon bars.
Servings and Ingredients
|3 c. rhubarb, fresh or frozen, chopped|
|½ c. Hy-Vee granulated sugar|
|¼ c. water|
|5 oz. Hy-Vee 1/3-less fat neufchatel plain cream cheese, softened|
|½ c. Hy-Vee unsalted butter, softened|
|¾ c. Hy-Vee granulated sugar|
|½ tsp. Hy-Vee salt|
|1 tsp. Hy-Vee vanilla extract|
|1 ½ c. Hy-Vee all-purpose flour|
|5 Hy-Vee large eggs|
|1 c. Hy-Vee granulated sugar|
|2 tsp. Hy-Vee vanilla extract|
|1 tsp. Hy-Vee salt|
|3 tbsp. fresh lemon juice|
|1 recipe Rhubarb Puree|
|¾ c. Hy-Vee all-purpose flour|
|Hy-Vee powdered sugar, for dusting|
Things To Grab
- Medium saucepan
- 9x13-inch baking pan
- Hy-Vee nonstick cooking spray
- Stand mixer
- Large bowl
Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick spray; set aside.
Prepare Shortbread Crust: In a stand mixer fitted with a paddle attachment, cream butter, cream cheese, sugar, salt, and vanilla until light and fluffy, about 2 minutes. Slowly beat in flour until just combined. Firmly press dough into the bottom of prepared 9x13-inch baking dish. Bake 15 minutes or until set.
Make Rhubarb Curd: Meanwhile, in a large bowl, whisk together eggs, sugar, vanilla, and salt. Slowly whisk in lemon juice, prepared Rhubarb Puree, and flour until just combined. If desired, add red food coloring. Pour mixture on top of shortbread and bake for an additional 20 to 25 minutes, or until rhubarb mixture is completely set.
Remove bars from oven and refrigerate for at least 4 hours. Just before serving, dust with powdered sugar, if desired.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 65mg
- Sodium: 220mg
- Total Carbohydrates: 35g
- Protein: 4g
From the week of May 22, 2019