Lemon Rhubarb Bars

This is a huge improvement over the lemon bars I made about a month ago. Rhubarb is now in season and I keep seeing it everywhere, but have never worked with it. I know that strawberries and rhubarb go well together, but I figured the tartness of the lemon and rhubarb might work too. I also added almond meal to the crust at the suggestion of my friend who was visiting. The crust was also too thick in the past so I cut it down by half so that it was more about the filling and less about the crust. I topped it with a thyme whipped cream which was awesome. If you really want to taste the thyme in it, I would suggest adding the thyme to the cream a few hours before you want to whip it.

Lemon Rhubarb Bars

Servings: 30

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour

For the crust:

1 stick of unsalted butter, room temp

1/4 cup sugar

1/2 cup flour

1/2 cup almond meal

1/8 tsp salt

For the filling:

6 extra large or 7 large eggs

1 cup lemon juice (5-6 lemons)

3 T lemon zest

2 1/3 cups sugar, divided

1 cup all-purpose flour

6 rhubarb stalks, diced

For thyme whipped cream:

1 cup heaving whipping cream

2 tsp vanilla

1 tsp thyme, finely chopped

1 T powdered sugar

Directions

Preheat oven to 350F. Using a standing mixer with the paddle attachment, cream the butter and sugar for the crust. Add the flours and salt and mix until the flour is just combined. Dump the dough on to a floured board and gather into a ball. The dough will form a solid ball, but should stick together when pressed. Press into a 9 by 13 pan and poke with a fork. Place in the oven and bake for 10 to 15 minutes, or until it is lightly browned.

In a sauce pan, add 1/3 cup sugar and the rhubarb. Cook until the rhubarb begins to break down. Set aside.

Switch the attachment on the mixer to a whisk. Add all of the filling ingredients (except the rhubarb and 1/3c sugar which are on the stove) and mix until combined. Pour over the crust and cook for 30-35 minutes or until filling is set. Top with the rhubarb mixture and let cool for several hours.

For the thyme whipped cream, combine all of the ingredients in the mixer with a whisk attachment. Beat until stiff peaks form, about 5 minutes. Serve immediately.