Several years ago Peggy used rhubarb to prepare a delicious take on lemon squares. It’s still rhubarb season; the rhubarb plant in the garden continues to produce, so here’s our version of Peg’s delicious bars. The tartness of the rhubarb plus the richness of the creamy orange scented filling and shortbread crust combine to make this a seductive spring dessert.
PEGGY’S RHUBARB DREAM DESSERT
SHORTBREAD CRUST INGREDIENTS
3/4 cup (5 oz.) GF flour mix (yours, ours, Trader Joe’s)
1/4 cup (1 oz.) sweet rice flour (a very fine flour)
1/8 cup (1 oz.) almond flour (remember you can make your own in a coffee mill)
1/3 cup (1.75 oz.) confectioner’s sugar
1/4 teaspoon xantham gum
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup good quality unsalted butter (Kate’s if you can get it) – room temperature
FRUIT TOPPING INGREDIENTS
1/2 cup GF flour mix
3/4 cup (6 oz.) granulated sugar
2 eggs, beaten
1 tablespoon orange zest, firmly packed
1/2 teaspoon salt
2 1/2 cups chopped fresh red rhubarb (3 healthy sized stalks) – pieces should be 1/2 x 1/2 inches, a little smaller than bite sized.
1. Preheat the oven to 350F and lightly grease a 9″ spring form pan.
2. To make the shortbread crust combine the flours, xantham gum, salt, and confectioners’ sugar. Add the softened butter and vanilla extract and stir until the mixture comes together in a stiff dough.
3. Pat into the prepared pan and bake for 15 minutes whilst you make the filling.
4. In a small bowl combine the smaller portion of flour, granulated sugar and salt. Whist to blend before adding the orange zest and stirring to coat.
5. Beat the eggs in the same bowl you used for the crust. Add the flour mixture to the eggs. Add the rhubarb, stirring to coat the fruit.
6. Gently pour the fruit mixture over the pre-baked crust, taking care to layer it evenly. A heavy dump/pour in the center will cause the middle of the crust to sink.
7. Return to the oven and bake for 45 – 50 minutes or until the center seems set and the top and edges are a golden brown.
8. Cool to room temperature to allow the (custard) to set up before removing from the pan. OK, it can be slightly warm and still come out of the pan fairly easily. Serve at room temperature or reheat that evening or the next day.
Yum – looks delicious! Love your recipes heaps and I have nominated you for the One Lovely Blog award 🙂 http://exsugarholic.wordpress.com/2013/06/05/the-one-lovely-blog-award/
Yum! This looks amazing! Rhubarb’s just coming into season here in Australia, so I’m looking forward to trying this!
Yay! Rhubarb, my favorite. Unfortunately it is now costing a small fortune to get it here in Boulder. Season is winding down.
Would this work with blueberries? How about strawberries, raspberries, GOOSEBERRIES? I have been almost crazed to find a replacement for my German Kuchen recipe and this may fit the bill…fingers are crossed in our house. THANKS!
Rhubarb is very tart, so blueberries and raspberries will work better than strawberries and gooseberries. If you use either of the second two I suggest reducing the amount of sugar. All the fruit you suggest has a higher moisture content than rhubarb, but having used all the berries in similar recipes I suspect the’ll work fine. Good luck!
Reblogged this on Simple Northern Life and commented:
So as many of you know, we just found out that Becca may be Gluten intolerant. So I’ve been searching for recipes and sources of all those of authority in a gluten free lifestyle. Came across this one and can’t wait to try it. Yummy!
Thanks for the almond flour idea! I have the Vitamix attachment for that!
You’re perfectly set to grind your own!