These bars have a delightful meringue-like crust and are easy to make for a weeknight dessert.
INGREDIENTS:
Crust
1 1/2 cups all-purpose
3/4 cup confectioners’ sugar
1/4 teaspoon salt
1/2 cup (4 ounces) butter, cold, cut into 1/2 inch chunks
2 tablespoons lemon zest
1 teaspoon fresh lemon juice
Filling
4 large eggs
1/4 teaspoon salt
2 cups granulated sugar
1/2 cup all-purpose flour
4 cups (1 pound) packed diced rhubarb (about 1 1/2 pounds of rhubarb stalks)
METHOD:
For the Crust:
Preheat oven to 350°.
Place flour, sugar, and salt in the bowl of food processor. Pulse to combine. Add the butter and pulse until the mixture is crumbly. Add the lemon zest and juice and give the mixture a final pulse or two. Pour the mixture into the bottom of a lightly greased 9 x 13-inch baking pan and press the mixture evenly into the bottom.
Bake the crust for 10 to 15 minutes, until it’s lightly browned. Remove it from the oven (leave the oven on) and allow it to cool slightly.
For the Filling:
In large mixing bowl, beat the eggs and salt until foamy. Gradually add the sugar, and continue beating until the mixture is thick and light yellow. Blend in the flour, then fold in the rhubarb.
Pour the rhubarb mixture over the crust, return the pan to the oven, and bake for 40 to 45 minutes, until lightly browned.
