(for the crust)
2 cups plus 3 T all purpose flour
1/2 cup granulated sugar
1/2 t kosher salt
1 cup unsalted butter, well chilled and cut into small cubes
1 t pure vanilla extract
1 T freshly grated lemon zest
1 T poppy seeds
(for the filling)
3 cups sliced rhubarb
1 1/2 cups granulated sugar, divided
3 T fresh lemon juice, plus 3/4 cup more, divided
1/4 t kosher salt
3 T all purpose flour
3 large eggs, room temperature
berries for decoration, if you like
[how to make]
*Preheat the oven to 350 degrees F.
*Butter an 8" X 10" pan line with parchment paper.
*Allow the parchment paper to hang over the edge of the pan so that you can pull the bars out easily after baking.
(for the crust)
*In a food processor, combine the floiur, sugar, and salt.
*Pulse until combined.
*Add the cubed butter and vanilla extract.
*Pulse until the mixture resembles coarse crumbs.
*Add the lemon zest and poppy seeds.
*Pulse until just combined.
*Using your fingers or a rubber spatula, firmly press the dough into the prepared pan, spreading evenly to coat the bottom.
*Bake for 20 minutes, until lightly browned.
*Set aside to cool as you make the filling.
(for the filling)
*In a medium saucepan over medium heat, combine the rhubarb, 3/4 cup sugar, and 3 T lemon juice.
*Bring the mixture to a boil, stirring occasionally.
*Simmer until the sugar is fully dissolved and the rhubarb has softened, about 5 minutes.
*Set aside to cool for 10 minutes.
*Pour the cooled rhubarb mixture into a food processor.
*Process until very smooth.
*Add the salt, remaining 1/2 cup sugar, and 3/4 cup lemon juice.
*Process until smooth, stopping to scrape the sides if needed.
*Add the flour. Pulse until combined.
*With the processor running, add the eggs, one at a time.
*Process until smooth. The mixture should be a pale pink.
*Pour the mixture over the crust.
*Bake for 20 to 23 minutes, or until the center is set.
*Cool on a wire rack for 1 hour, then cover and refrigerate for at least 2 hours until firm.
*Using the parchment paper sides, lift out of the pan.
*Cut into 12 to 24 bars. (You could put a berry on each bar, if you like.)
-makes 12 to 24 bars-
Labels: bar cookie recipe, rhubarb squares recipe
