Mostly Sourdough

All things sourdough

  • Home
  • About
    • Culinary School Adventures
      • Intro to Baking & Pastry
  • Recipes
    • Breads
    • Breakfast
    • Brownies/Bars
    • Cake
      • Cupcakes
    • Candy
    • Cookies
    • Custards
    • Drinks
    • Ice Cream
    • Muffins
    • Pie
    • Savory Items
    • Scones
    • Sourdough
    • Vegan
  • Contact

Raspberry Rhu-Bars

April 16, 2018 by Sophie 1 Comment

Y’alllll. Spring has officially sprung!

And there’s rhuuubarb in the markets! I want to do a little giddy happy dance.

I get so excited when I start to see all the best spring-y produce popping up again each year. It means summer fruits are not far behind! Which means allll the pie and best bakes!

These little raspberry rhubars are another take on a lemon bar. You make up this luscious curd with the rhubarb and raspberries, and the Meyer lemon just rounds the flavor combo out perfectly.

The tender shortbread crust is the best vehicle for this tart and tasty filling. They are amazing!

Just look at that color! All natural my friends.

For the Raspberry Rhubarb Curd:

3 stalks rhubarb, washed and sliced into 1 inch slices
1 pint raspberries, washed
1/4 cup sugar
4 egg yolks
1/3 cup plus 2 tbsp sugar
1 Meyer lemon, zested (and the juice from half)
2 ounces butter, cubed

Crust:

8 ounces butter, cold & cubed
1/4 cup powdered sugar
1/2 teaspoon salt
1 3/4 cups ap flour

Make the curd: Combine the rhubarb, raspberries, and 1/4 cup sugar in a small saucepan. Cook on medium heat, stirring occasionally to avoid scorching, until the fruit has softened completely and the juices are bubbling. Blend with an immersion blender until smooth.

Create a water bath using a large saucepan filled with a couple inches of water and a bowl or another pot that fits snugly inside it (you don’t want the water touching the bottom at all). Bring the water to a simmer. Combine the second amount of sugar, lemon zest/juice and yolks and whisk together over the heat until the sugar dissolves.

Add the cooked down fruit mixture and continue cooking/scraping the bottom with a spatula until the mixture becomes quite thick and coats the back of a spoon. Strain through a sieve.

Crust: Combine the dry ingredients in a food processor and blend until combined. Add the butter and pulse until it comes into a dough. Grease an 8×8 inch square pan, cut two pieces of parchment paper to the width of the pan. Place them in the pan so you have flaps to pull the bars out when done. Press the dough into the pan, and freeze for 10-15 minutes. Preheat the oven to 350 degrees and bake until golden brown, about 30 minutes.

Final Bake: Pour the filling directly on to the shortbread crust, and bake at 350 degrees until set (about 15 minutes). Allow to cool on a wire rack, and then chill in the fridge or freezer until sliceable.

I love alllll lemon bars, and these babes are so much fun.

I like that it’s a twist on the classic pairing of rhubarb and strawbs! Raspberry and rhubarb are a perfect and unexpected pairing. A tart-flavor-lover’s dream if you will.

So much nom.

Filed Under: Brownies/Bars, Custards, Uncategorized

« Easter French Macarons
Light Spring Vegetable Flamiche »

Trackbacks

  1. Sourdough Coffee Cake - Sweet Cinnamon & Honey says:
    May 17, 2020 at 9:59 am

    […] which goes so well with the sourness from the discard. I’m a tart-flavor-fiend! See these Raspberry Rhubars for more of that flavor […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome to Mostly Sourdough

Hi there! I'm Sophie. In this little nook of the interwebs you will find mostly recipes that incorporate sourdough and sourdough discard, as I am a true baker at heart. … Read More

Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search the site…

Explore Categories…

Archives

Keep in Touch!

Receive updates via email

Insta Feed

Happy Monday bread friends. Here’s a cute and si Happy Monday bread friends. Here’s a cute and simple wheat stalk sourdough scoring design I come back to often. And I just love a scalloped expansion score. 🌾❤️

Scored with my @wiremonkeyshop Poco lame, using the @thebreadmat & @rosehillsourdough proofing basket. Baked in my @lodgecastiron pan. Get 10% off The Bread Mat & their proofing baskets using my code “MostlySourdough” & 10% off @wiremonkeyshop using the link in my profile 🌾❤️

#sourdough #bread #sourdoughbread #sourdoughstarter #sourdoughscoring #sourdoughbaking #baking #breadbaking #breadmaking #breadscoring #bakingbread #scoringbread #scoringsourdough #breadstagram #homemadebread #homebaker #breadbaker #breadporn #levain #starter #foodstagram #artisanbread #realbread #opencrumb #feedfeed #naturallvleavened
Bake some sourdough baguettes with me! The obsessi Bake some sourdough baguettes with me! The obsession continues…🥖🌾

Demi sourdough baguettes baked in my @challengerbreadware pan. I asked my brother @jeffremer to make me this beautiful mini baguette board for baking with the Challenger pan, and now all I think about is sourdough baguettes. 🪵❤️ Scored with my @wiremonkeyshop arc lame. 🥖🌾💜

#sourdough #sourdoughbaguettes #baguette #sourdoughbaking #scoringbread #shapingbread #satisfying #satisfyingvideo #howto #crumbshot #baguetteshaping #demibaguette #sourdoughbaking #slicingbread
Happy long weekend bread friends. Here’s a wheat Happy long weekend bread friends. Here’s a wheaty beady sourdough scoring design! ❤️🌾🍞

Scored with my @wiremonkeyshop Poco lame, using the @thebreadmat & @rosehillsourdough proofing basket. Baked in my @challengerbreadware pan. Get 10% off The Bread Mat & their proofing baskets using my code “MostlySourdough” & 10% off @wiremonkeyshop using the link in my profile 🌾❤️

#sourdough #bread #sourdoughbread #sourdoughstarter #sourdoughscoring #sourdoughbaking #baking #breadbaking #breadmaking #breadscoring #bakingbread #scoringbread #scoringsourdough #breadstagram #homemadebread #homebaker #breadbaker #breadporn #levain #starter #foodstagram #artisanbread #realbread #opencrumb #feedfeed #naturallvleavened
Sourdough S’mores Cookies!!! Because it’s feel Sourdough S’mores Cookies!!! Because it’s feeling like summer already. Chewy cookies made with sourdough discard & graham cracker crumbs filled with chocolate chunks and gooey marshmallows. 🔥🍫🍪

ICYMI these sourdough discard s’mores cookies are on my blog and would be the perfect dessert for your Memorial Day celebrations. Recipe can be found at mostlysourdough.com ✨🍫🔥

#ontheblog #sourdough #sourdoughdiscard #sourdoughstarter #memorialday #thebakefeed #easyrecipes #foodblogger #dessert #smores #foodstyling #canonphotography #bakingathome #smorescookies #marshmallows
Another fave and easy wheat stalk sourdough design Another fave and easy wheat stalk sourdough design. I was hesitant to do an expansion score because this pattern is also beautiful if you can get away without one. But I love a big sourdough belly too, and really any variation on a wheat stalk design. 😍🌾❤️

Scored with my @wiremonkeyshop Poco lame, using the @thebreadmat & @rosehillsourdough proofing basket. Get 10% off The Bread Mat & their proofing baskets using my code “MostlySourdough” 🌾❤️

#sourdough #sourdoughbaking #sourdoughbread #sourdoughbreadart #sourdoughscoring #canonphotography #breaddesign #breadscoring #wildyeast #naturallyleavened #artistsofinstagram #fermentation
A simple wheat stalk sourdough loaf for #wheatstal A simple wheat stalk sourdough loaf for #wheatstalkwednesday 🌾❤️🍞 This loaf had about 15% buckwheat flour, lending a delicious nutty and sweet flavor to my morning toast. 🍞🧈

Scored with my @wiremonkeyshop Poco lame, using the @thebreadmat & @rosehillsourdough proofing basket. Baked in my @challengerbreadware pan. Get 10% off The Bread Mat & their proofing baskets using my code “MostlySourdough” 🌾❤️

#sourdough #sourdoughbaking #sourdoughbread #sourdoughbreadart #sourdoughscoring #canonphotography #breaddesign #breadscoring #wildyeast #naturallyleavened #artistsofinstagram #fermentation

Copyright © 2023 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress