https://www.copymethat.com/r/f1829z4w6w/rhubarb-custard-bars/
141354816
aw6zdyv
f1829z4w6w
2024-11-08 04:11:59
Rhubarb Custard Bars
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Ingredients
- subheading: 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
- subheading: 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)
- 3 tablespoons all-purpose flour
- 1 tablespoon finely grated orange or lemon zest
- Pinch of fine sea salt
- Confectioners’ sugar, for serving
Steps
Directions at cooking.nytimes.com
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