I don't have a subscription so something's wonky but here are two recopies I found that we liked and they have the added plus that I have all these things in my cupboards--and I'm not one for much of a pantry stash.
https://noshingwiththenolands.com/rhubarb-dream-bars/#mv-creation-101-jtr
RHUBARB DREAM BARS
INGREDIENTS
CRUST
1 cup flour
1/2 cup sugar
1/2 cup butter, room temperature
FILLING
2 large eggs
1 cup sugar
1/4 cup flour
1/4 tsp. salt
4 cups diced rhubarb
INSTRUCTIONS
Preheat oven to 350F. Line the bottom of an 8x8" pan with parchment bringing it up the sides so that it will be easy to remove the squares after. Whirl the crust ingredients in a food processor and then press into the prepared pan. Bake for 15 min., crust will still remain very pale in color.
While crust is baking mix together eggs, sugar, flour and salt and whisk well. Stir in rhubarb. Pour onto the hot crust and continue to bake for 40-45min.
Let the bars cool and remove with the parchment paper. Cut into squares.
Here's the one I tried to post earlier. I don't have a food processor but it all worked fine in my mixer. And I did not use parchment in the pan or make the toppings...
https://cooking.nytimes.com/recipes/1021054-rhubarb-custard-bars
Rubarb Custard Bars
Rhubarb Custard Bars By Melissa Clark Time 1½ hours, plus cooling Rating (874) INGREDIENTS Yield: 1 (9-inch) square pan
For the Shortbread 1½ cups/190 grams all-purpose flour ⅓ cup/65 grams granulated sugar ¼ teaspoon fine sea salt ¾ cup/170 grams cold unsalted butter (1½ sticks), cut into 1-inch pieces For the Filling 10 ounces rhubarb, sliced (2½ cups), plus 1 slender red stalk for the top 1¼ cups/250 grams granulated sugar 4 large eggs 2 tablespoons freshly squeezed lemon juice (1 to 2 lemons)
PREPARATION Step 1 Heat oven to 325 degrees and line a 9-by-9-inch pan with parchment paper, leaving two edges long so they overhang the pan by at least 1 inch. (This is for lifting the bars out later.)
Step 2 In a food processor, pulse together flour, sugar and salt. Add butter and process until a crumbly dough forms. Press dough into the lined pan in an even layer. Don’t clean out the food processor, you’re going to need it.
Step 3 Bake crust until golden at the edges, 35 to 40 minutes, rotating halfway through. Transfer to a wire rack and raise oven temperature to 350 degrees.
Step 4 While the crust is baking, make the filling. In a medium saucepan, combine the rhubarb slices and 1 cup sugar. Cook, stirring frequently, over medium-low heat until rhubarb releases its juices. Raise heat and bring to a simmer. Keep simmering, stirring once in a while, until the rhubarb breaks down completely, about 15 to 20 minutes.
Step 5 Meanwhile, using a vegetable peeler, lay the very pink rhubarb stalk on its narrower side. From the edge of the stalk, peel a long strip from the stalk. Continue to peel strips from the stalk, flipping it around the other side to keep it even. (This makes it easier to peel, but don’t worry too much about getting uniform strips.) Line up peeled strips and cut into 1½-inch lengths. Some may curl up, and that’s fine. You’ll have about 1 cup strips.
step 6 To the food processor, add the eggs, remaining ¼ cup sugar, lemon juice, flour, zest and salt, and pulse until mixture is puréed. Pour into baked shortbread base, and carefully scatter the rhubarb strips on top. It should look a little like confetti. Bake until the filling is set and puffy, 20 to 30 minutes. Transfer to a wire rack to cool completely in the pan.
Step 7 Once cool, use a butter knife to cut at the edges of the crust to release them from the pan, then use the parchment “handles” to lift up and transfer the pastry to a cutting board. Cut into 1¾-inch squares. Dust with confectioners’ sugar before serving.
Q
mold
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