Rhubarb Dream Bars

Craig bestowed upon me one massive rhubarb harvest from his garden. To thank him for his efforts, I made Rhubarb Dream Bars for him and his department.

For the Crust
1 1/2 cups King Arthur Unbleached All-Purpose Flour
3/4 cup confectioners' sugar
1/4 tsp salt
1/2 cup butter
2 tsp Penzeys lemon peel + 1 tsp lemon juice

For the Filling
4 large eggs
1/4 tsp salt
2 cups granulated sugar
1/2 cup King Arthur Unbleached All-Purpose Flour
4 cups (1 pound) packed diced rhubarb

Crust: In a medium-sized mixing bowl, whisk together the flour, sugar and salt. Using your fingers, cut in the butter until crumbly. Add the lemon peel and juice, and press the mixture into the bottom of a lightly greased 9 x 13-inch pan.



Bake the crust in a preheated 350°F oven for 10 to 15 minutes, until it's lightly browned. Remove it from the oven (leave the oven on) and allow it to cool slightly.



Filling: While the crust is baking, make the filling. Beat the eggs and salt until foamy. Gradually add the sugar, beating until the mixture is thick and light yellow. Blend in the flour, then fold in the rhubarb.





Pour the rhubarb mixture over the still-warm crust.



Return the pan to the oven, and bake the bars for 40 to 45 minutes, until they're lightly browned. Remove them from the oven, and cool for several hours for easiest cutting. The top layer separates a bit from the filling when you cut; just press it back lightly.