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Wednesday, 26 March 2008 |
WIth its tart fruit-like flavor, rhubarb captures the tangy essence of spring. We like to layer that springtime goodness between two buttery cookie layers made from the same dough. As the cookies bake, the filling becomes jam-like and the cookie layers, tender-crisp.
For the Filling:
12 ounces pound (about 3 medium-sized stalks) fresh rhubarb
3/4 cup sugar
For the Crust and the topping:
2 1/2 cups flour
1/2 cup sugar
1 teaspoon kosher salt or 1/2 teaspoon table salt
1 cup (2 sticks) unsalted butter
1.) Preheat the oven to 350. If the oven has a convection option, use it. Spray a 9 x 13-inch baking dish with non-stick spray then line it with baker's parchment and spray the parchment as well.
2.) To prepare the filling: Cut the rhubarb into 1/2-inch slices and pile the sliced rhubarb into a dry, 2-quart saucepan with the sugar. Cook the rhubarb and sugar over medium heat, stirring until the rhubarb releases some of its juices and becomes tender, about 15 minutes.
3.) To prepare the crust and topping mixture: In a food processor or a mixing bowl, process or whisk the flour with the sugar and salt to combine. Cut in the butter until the mixture is uniformly crumbly. Set half of the mixture aside to make the topping. Press the other half of the dough into the baking dish to make an even layer covering the bottom of the pan. Bake the crust until it is golden brown and lightly puffed, about 10 minutes with a convection oven, 12 to 14 minutes in a conventional oven. Allow the crust to cool to room temperature then gently spread the cooked rhubarb filling over the baked crust being careful not to tear the crust.
4.) Crumble the reserved crust dough over the filling and bake the bars until the topping is browned, 20 to 25 minutes, a little longer in a conventional oven. Cool the bars to room temperature then cut into 24 squares.
Copyright, Greg Atkinson, 2008
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