Makes 12 Large or 24 Medium Bars

These rustic little rhubarb and lemon bars, enhanced with fresh thyme, are delicious in flavor and a great addition to a spring menu.

Ingredients

Rhubarb Puree

6 rhubarb stalks, ends trimmed and sliced into 1-2 inch pieces

1/2 cup water

1 tablespoon sugar

Dough

1 cup unsalted butter, cut in pieces

2 cups all-purpose flour

3/4 cup sugar

Leaves from 2 fresh thyme sprigs, finely chopped

Sea salt

1 cup rhubarb puree

Juice from 1 lemon

1 1/4 cup sugar

5 large eggs

1/2 cup flour

Confectioners’ sugar for serving

Instructions

Preheat the oven to 350°F.  Butter a large baking dish and set aside.

Combine the rhubarb, water and 1 tablespoon sugar in a small pot and bring to a boil.  Lower the heat to medium-low and cook for about 15 minutes, stirring.  Remove from the heat.  Carefully, puree the rhubarb in a blender or food processor.  Set aside.

In a large bowl, add the butter, flour and sugar and mix with a pastry blender or your fingers until you have a coarse looking dough.  Add the dough to the baking dish and press it with your fingers until it evenly covers the dish.  Sprinkle the thyme leaves and sea salt over the top.  Bake for about 20 minutes.  Remove from the oven and set aside.

Combine the rhubarb, lemon, and sugar and eggs in a medium bowl and whisk to combined.  Add the flour and continue to whisk until combined.  Pour the mixture over the shortbread and bake for about 20 minutes.  Remove from the oven and let the bars cool.

When ready to serve, cut into large or medium sized bars, place on individual plates and dust confectioners’ sugar over the top.  Garnish with fresh thyme leaves if desired.