Name: Strawberry Rhubarb Shortbread Bars
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Ingredients: 1 1/2 cups Sliced fresh or frozen rhubarb; 1 cup Ssliced fresh strawberries, plus more for garnish; 1/2 cup Granulated sugar; 1/3 cup Granulated sugar; 3 tbsp Confectioners’ sugar; 1/2 tsp Kosher salt; 1 cup All-purpose flour, spooned and leveled; 3 tbsp All-purpose flour, spooned and leveled; 1/2 cup Cold unsalted butter, cut into pieces; 2 Large eggs; 2 Extra egg yolks; 1 tbsp Fresh lemon zest; 5 drops Red food coloring

Strawberry Rhubarb Shortbread Bars

Just when you thought strawberry rhubarb couldn't taste any better, we went and added a shortcake crust to the mix.

Prep Time 30 minutes

Cook Time 3 hours

Total Time 3 hours 30 minutes

Servings 16

Ingredients

1 1/2 cups Sliced fresh or frozen rhubarb
1 cup Ssliced fresh strawberries, plus more for garnish
1/2 cup Granulated sugar
1/3 cup Granulated sugar
3 tbsp Confectioners’ sugar
1/2 tsp Kosher salt
1 cup All-purpose flour, spooned and leveled
3 tbsp All-purpose flour, spooned and leveled
1/2 cup Cold unsalted butter, cut into pieces
2 Large eggs
2 Extra egg yolks
1 tbsp Fresh lemon zest
5 drops Red food coloring

Instructions

Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper.
Combine rhubarb, strawberries, 1/2 cup granulated sugar, and 1/4 cup water in a medium saucepan. Bring to a boil and cook until fruit is softened and beginning to break down, 2 to 4 minutes. Cool.
Meanwhile, pulse confectioners’ sugar, salt, and 1 cup flour in a food processor until combined, 4 to 5 times. Add butter, and pulse until a coarse meal forms, 10 to 12 times. Press mixture firmly into bottom of prepared pan. Bake until golden around edges, 16 to 20 minutes. Cool on a wire rack.
Puree rhubarb mixture in a food processor until very smooth, about 1 minute. Add eggs, egg yolks, zest, and 1/3 cup granulated sugar and process until smooth, 15 to 20 seconds. Add food coloring and 3 tablespoons flour and pulse just until smooth. Pour over crust.
Bake until set, 25 to 30 minutes. Cool completely on a wire rack. Chill at least 2 hours or up to 1 day. Cut into squares. Garnish with sliced strawberries.