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

Click Here To Print Recipe

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.

DIRECTIONS:

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.

Enjoy!

Measuring the dry ingredients

Whisking to blend

Weighing the almonds to make the almond “flour”

Grinding the almonds in the Krups mill

Whisking in the almond flour

Dough coming together

Spreading by hand

Finishing with a metal spatula

Pre-baking the crust

Eggs plus sugar

Blending the flour, salt, and xantham gum

Rhubarb cut just the right size

Orange zest for extra flavor

Adding the flour to the egg/sugar mixture

Adding the rhubarb and orange zest

Gently pouring the rhubarb onto the crust

Cooled and out of the pan

Pretty and ready to serve

Tart rhubarb in a creamy filling on a rich butter crust