Best 13 Rhubarb Curd Squares Recipes

RHUBARB CURD

Steps:

• Place chopped rhubarb in a medium-sized saucepan. Add sugar, water, lemon juice, and salt. Bring to a boil over medium heat, reduce heat to medium-low and cook, stirring occasionally, until rhubarb is soft, about 10 minutes.
• Pour rhubarb mixture into a mini food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining rhubarb mixture to saucepan over low heat.
• Whisk egg yolks together in a small bowl. Slowly add reserved rhubarb mixture, whisking constantly. Slowly whisk egg-rhubarb mixture back into the saucepan and continue whisking for 5 minutes, or until mixture is thickened and the curd coats the back of a metal spoon. Whisk in butter until melted and fully incorporated.
• Pour into a sterile jar and cool. Curd keeps in the refrigerator for up to 1 week.

RHUBARB CURD

Steps:

• Remove the large leaves, wash the rhubarb and chop the rhubarb into 1" pieces.
• Place the cut rhubarb in a saucepot with ¼ cup sugar, and 4 tablespoons water over medium heat. Cook until the rhubarb falls apart, adding water by the tablespoon if the rhubarb sticks to the bottom of the pan. After a few minutes, the rhubarb has broken down and is pretty mushy.
• Use an immersion blender to puree the rhubarb, if you don't have an immersion blender, a food processor or blender will work. The rhubarb should be pretty smooth.
• Crack 4 eggs and place just the egg yolks in a bowl.
• Slice a whole vanilla bean in half, lengthwise, and scrape out the tiny vanilla seeds.
• Over a double boiler, on medium heat, whisk the egg yolks, the remaining ⅓ cup plus ⅛ cup sugar, the butter, lemon zest, lemon juice, and vanilla bean seeds until the sugar is dissolved. Keep in mind that heat plus eggs equal scrambled eggs. That is why we are doing this over a double boiler. It will be a gentle warming of the eggs to dissolve the sugar.
• Once the eggs have been warmed and sugars have been dissolved, SLOWLY pour the warm rhubarb puree into the egg mixture WHILE WHISKING VIGOROUSLY.
• Continue to whisk for 5 minutes until the curd has thickened slightly.
• This is my secret to cooling rhubarb curd. Pour the rhubarb curd into a shallow pan and cover with plastic wrap with the wrap TOUCHING the curd. This will help the curd cool faster.
• Store in the refrigerator and enjoy within 2 weeks.

RHUBARB CURD RECIPE

Steps:

• Place chopped rhubarb and orange juice in medium-sized saucepan. Cover. Bring to a boil over medium-high heat. Immediately reduce heat to medium-low and cook, stirring occasionally, until rhubarb is soft and mushy (about 5-8 minutes). Remove from heat and strain through fine wire mesh sieve to extract the rhubarb juice, squeezing as much juice as possible out of the rhubarb by gently pressing it down with the back of a spoon. This should yield approximately ½ cup rhubarb juice. Cool. Discard the strained pulp.
• In bottom of double boiler, bring about 2" of water to the simmer point (around 200°F). Maintain the water at this simmer point over medium-low heat. Place sugar in top of double boiler or heat-proof bowl. Mix in the orange zest. Whisk the ½ cup rhubarb juice into sugar.
• In small bowl, lightly beat the 3 egg yolks and the whole egg together with a fork, just enough to break up the yolks and blend with the whole egg. Whisk the eggs into the sugar and rhubarb juice mixture. Add the soft butter. Place this pot or bowl over the simmering water. Stir the mixture continuously as it cooks until it is thickened and the temperature of the mixture registers 170°F on a candy thermometer. Be patient as this may take 20-25 minutes. Make sure the water in the bottom of the boiler does not boil and stays only at the simmer point.
• Remove curd from heat and strain through a mesh strainer to remove any of the egg white that may have coagulated as well as the orange zest. Pour strained curd into a sterilized jar. Place a piece of plastic wrap directly on the surface of the curd to prevent it from forming a skin on top. Cool at room temperature. Remove plastic wrap. Cover jar tightly and refrigerate for up to 1 week.

STRAWBERRY RHUBARB CURD

Steps:

• Combine rhubarb, strawberries, and lemon juice in a saucepan over medium heat. Cover and cook, stirring occasionally, until mixture begins to boil, about 5 minutes. Reduce heat to low and cook 2 more minutes. Remove from heat and cool slightly.
• Pass mixture through a food mill, using the disc with the smallest holes. If you don't have a food mill, you can either puree the mixture with a food processor or immersion blender, or push it through a fine mesh strainer.
• Fill the bottom of a double-boiler with about 1 inch of water and bring water to a simmer. Combine the eggs, egg yolk, and sugar in the top of the double-boiler and whisk together. Place over the bottom of the double-boiler and continue whisking until the sugar is dissolved.
• Slowly whisk in the strawberry-rhubarb puree and continue whisking until the mixture is thick enough to coat the back of a metal spoon. Add butter and whisk until smooth.
• Pour into a sterile jar, cool to room temperature, and refrigerate for up to 3 weeks.

RHUBARB CUSTARD BARS

Steps:

• In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

RHUBARB SQUARES

Steps:

• Combine flour and powdered sugar; cut in butter until mixture resembles coarse crumbs.
• Press into the bottom of a greased 11-inch x 7-inch x 2-inch baking pan.
• Bake at 350 degrees F for 12 minutes.
• For filling, combine the first four ingredients in a bowl.
• Stir in rhubarb; pour over a warm crust. Bake at 350 F for 35-40 minutes or until wooden pick inserted in center comes out clean.
• Cool on wire rack.
• Serve warm if desired.
• Store in refrigerator.

RHUBARB CUSTARD BARS

Steps:

• 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.)
• 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.
• 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.
• 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. Transfer the rhubarb and juices to the food processor, and let it sit with the cover off until it cools down a bit, about 15 minutes.
• 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 1 1/2-inch lengths. Some may curl up, and that's fine. You'll have about 1 cup strips.
• To the food processor, add the eggs, remaining 1/4 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.
• 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 1 3/4-inch squares. Dust with confectioners' sugar before serving.

RHUBARB CURD

Steps:

• Put the rhubarb in a blender or food processor and whizz until as fine as it will go. Set a sieve over a bowl, and tip in the rhubarb, pushing pulp with a wooden spoon to get through as much juice as you can.
• Add the eggs, butter, cornflour, sugar and 250ml rhubarb juice (save the rest) to a pan and set over a very low heat. Whisk until all the butter has melted, then, using a wooden spoon, stir constantly until the curd has thickened to a consistency a little thicker than custard. Don't be tempted to increase the heat to speed up the process, as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.
• Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in 100ml more of the reserved juice and a small splash of grenadine if you would like your curd a bit pinker, before chilling. Once cold, taste - add a splash more rhubarb juice if it needs sharpening, then spoon into jars. The curd will keep, stored in the fridge, for up to a week. Eat on scones, crumpets or hot buttered toast, or dollop into sweet pastry cases to make mini curd tarts.

RHUBARB CURD SQUARES

Steps:

• 1. Wash rhubarb and trim as little off the ends as possible. Cut rhubarb into 1-inch chunks. In a small saucepan, heat rhubarb, 1/4 confectioner's sugar, and water on medium. Cook until rhubarb falls apart and there are no whole pieces left, adding water by the tablespoon if rhubarb sticks to the bottom of the pan. At this point, either use an immersion blender to puree the mixture, or push the mixture through a strainer. The first method is definitely easier. 2. Preheat oven to 350. Now, make the shortbread: Sift together the flour and 1/4 c confectioners' sugar. Add and combine melted butter. Use fingertips to press evenly into 8 x 8 pan. Bake 20 minutes, until golden. Let cool on a rack or on the counter. 3. Add a couple inches of water to the pot of a double boiler and set over medium heat. Off heat: Put egg , remaining 1/2 c granulated sugar, almond extract, lemon zest, and lemon juice in the top of the double boiler and whisk to combine. When sugar has dissolved completely, add the hot rhubarb puree by the spoonful, to temper the eggs. When all rhubarb has been added, set bowl over pot; the water should be simmering. Continue stirring the rhubarb mixture; add baking powder towards the end. After about 5 minutes, the mixture will be warm and slightly thickened. At this point, remove from heat. 4. Use an offset spatula to spread curd evenly over shortbread. Bake another 15 minutes, then remove from oven and cool on rack. Refrigerate about 20 minutes, and you'll find that they've firmed up enough to slice cleanly. Cut into 16 equal bars. Dust with powdered sugar before serving.

RHUBARB CREAM SQUARES

Steps:

• Mix first four ingredients well and press into 9" x 13" pan; bake at 350°F for 5-10 minutes.
• Mix together remaining ingredients and pour over crust; bake at 350°F for 40 minutes or until set.

RHUBARB CHEESECAKE SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
• Combine flour, oats, brown sugar, and cinnamon in a bowl. Cut in butter until coarse and crumbly. Press into the bottom of the prepared pan to form a crust, reserving about 1/3 cup for topping.
• Mix cream cheese, sugar, eggs, vanilla extract, vanilla butter and nut flavoring, and cinnamon together in a bowl until smooth. Stir in rhubarb. Pour filling on top of crust. Sprinkle with the reserved crumble.
• Bake in the preheated oven until a toothpick or knife inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven and let cool completely before cutting into squares.

GO ANYWHERE RHUBARB SQUARES

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 11x7-in. baking dish. Bake at 350° for 12 minutes. , For filling, in a large bowl, combine the first four ingredients. Stir in rhubarb; pour over warm crust. , Bake at 350° for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack. Serve warm if desired. Store in the refrigerator.

RHUBARB SQUARES

Steps:

• Preheat oven to 375°F.
• In a bowl, cream the butter. Incorporate the 1/4 cup brown sugar and 1 1/2 cup flour. Put this mixture in a greased cake pan of 8 inches press firmly on the bottom and sides.
• In a saucepan, cook rhubarb 15 minutes with the 1 1/2 cup brown sugar at medium heat. Let cool.
• In a bowl, mix eggs, 3 tablespoon flour, salt, milk, melted butter and cooked rhubarb. Pour slowly in the cake pan.
• Cook 45 minutes and let cool.
• Cut in 64 squares.