Rhubarb Dream Bars: A Piece of Cake #66
Rhubarb Dream Bars: A Piece of Cake #66
Get out of my dreams, get into these bars.
It is time again for “the spring tonic,” as my grandmother so poetically refers to rhubarb. Rhubarb is the first “fruit” of the year. And even if it’s not your favorite farmers’ market buy, rhubarb’s rosy color and tart flavor is a relief after months of over-wintered apples. At this point in the year, I do not want to look at another Cara Cara, for at least 8 months.
I love a bar. While it may not be technically accurate, a bar certainly feels like less work to me than does its close cousin, the cookie. I can acknowledge that I might be projecting my own experience here: I scooped thousands of bakery cookies early on in my career. (I still can't fully enjoy a peanut butter cookie, anxiety-free.) But I can also acknowledge that neatly slicing a bar just feels better to me than scooping a cookie.
The other wonderful thing about bars is that they’ll keep for days. This shortbread-based bar arguably gets better resting overnight in an airtight container. They’re chewy but still crisp. You’ll get it when you make it.
While I wrote this recipe with rhubarb in mind, it easily can be adapted to any spring or summer fruit. I might nix the pecans next time, and toss in some poppy seeds with a bit more lemon for a pretty strawberry bar. Or keep the pecans and add a hefty splash of bourbon to the jam made of late-summer peaches. We love a mix-and-match recipe here at APC media.
Bake up a batch of these for your next park hang. Make your friends carry the cooler, packed with ice-cold rosé and salty cheese and meats. You’ve already done the real heavy-lifting.
Rhubarb Dream Bars
For the crust
1 ¼ cup flour
½ cup sugar
1 stick unsalted butter, cut into chunks
½ teaspoon Diamond Crystal kosher salt
¼ teaspoon nutmeg
Zest of half a lemon
For the filling
2 cups rhubarb, roughly chopped
½ cup sugar
1 tablespoon lemon juice
2 tablespoons water
Pinch of Diamond Crystal Kosher salt
For the crumble
⅔ cup flour
⅓ cup brown sugar
½ cup sweetened shredded coconut
½ diamond crystal kosher salt
6 tablespoons unsalted butter
½ cup pecans toasted and chopped
⅓ cup large flaked coconut, optional
Make the crust
To the bowl of a food processor add the flour, sugar, butter, salt, nutmeg, and lemon zest. Pulse until the mixture comes together and is homogenous.
Line a 9x9 square baking pan with enough parchment paper to come 1 inch above the sides of the pan.
Press the crust into the pan, flattening with the back of a measuring cup or the bottom of a drinking glass. Bake at 350 degrees for about 20 minutes or until the crust is set and light golden brown around the edges. Remove from the oven and set aside.
Make the filling
In a medium saucepan combine the rhubarb, sugar, lemon, water, and salt. Cook on medium-low, stirring often with a rubber spatula. Cook until the rhubarb has completely broken down and a glossy jam forms, 10-15 minutes. Set aside until ready to assemble.
Make the crumble
In the same food processor bowl combine the flour, brown sugar, shredded coconut, salt, and butter. Pulse until the mixture comes together and sticks together in a clump when pressed. Transfer the mixture to a medium bowl.
Toss the mixture with the chopped pecans and large flaked coconut to evenly distribute. You want chunks of the crumble mixture ranging in size from a pea to a large marble.
Assemble
Pour the jam over the hot crust and spread evenly.
Evenly distribute the crumble mixture evenly over the jam. For aesthetic purposes, arrange the large coconut flakes so they poke out the top of the crumble. Add a few more if desired.
Bake at 350 degrees for 18-25 minutes or until the bars are set and the top is golden brown. Do not overbake or the fruit will begin to burn along the edges. If underbaked, the center will not be set. This is one you need to keep an eye on.
Cool in the pan. Gently remove using the parchment paper and cut into squares. The bars keep for days in an airtight container.
Quick Bites:
I am chomping at the bit to make it over to the new Saraghina Caffé. Not only does the food look spectacular, but after years of a certain kind of ultra-clean, “Millennial” restaurant, it's so fun to see a luxe, fully-realized place open near me. And they just started daytime coffee service. If you need me, I’ll be taking my meetings on the patio here.
This frozen root beer from Mob Kitchen is definitely going in my rotation for summer dinner party desserts. If you’re not already following them, Mob is really nailing their recipe and video content.
A Piece of Cake is written by Bill Clark and edited by Andrew Spena. Photography by Hunter Abrams. Logo design by Brett LaBauve.
These are delicious! Thank you!