Tuesday, March 1, 2011

Strawberry Rhuabarb Lemon Bars

Makes a 10" x 15" Pan

8 T unsalted butter
1/4 c sugar
1/2 tsp salt
2 tsp vanilla
2 eggs
2 1/2 c flour

Cream butter with sugar and salt.  Beat in vanilla and eggs.  Stir in flour.  Press in a jelly roll pan.  Bake 8 minutes at 350F.  I baked it 10 minutes in an air bake pan.

Lemon Layer
1 1/4 c sugar
2 T corn meal
2 T corn starch
1/2 tsp citric acid
1/2 tsp salt
4 lg eggs (I used 6 medium)
8 T unsalted butter, melted
1/2 c lemon juice

While crust bakes, whisk sugar through salt in the same mixing bowl.  Whisk in eggs, then butter, then juice.  Poor on crust when baked.  Return to oven for 28 minutes.  Let cool.

Rhubarb Strawberry Top
4 c chopped rhubarb
1 1/2 c sugar
1/8 tsp salt
1/4 c corn starch
1/4 c water
red food coloring
1 to 2 c diced strawberries

Mix rhubarb, sugar, and salt in a saucepan.  Cook until the rhubarb softens and breaks up.  Mix water and corn starch.  Add slurry to saucepan and cook until thick.  Stir in food coloring.  Cool over an ice water bath.  Gently fold in strawberries.  Spoon over lemon layer after it is cool.

No comments:

Post a Comment