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Tangy Homemade Rhubarb Bars - Broma Bakery
For the rhubarb puree3 cups chopped rhubarb1/2 cup sugar1/4 cup waterFor the cream cheese shortbread5 oz low-fat cream cheese1/2 cup unsalted butter2/3 cup sugar1/2 teaspoon salt1 teaspoon vanilla extract1 1/3 cups flourFor the rhubarb curd4 eggs3/4 cup sugar1 cup rhubarb pureered dye2 teaspoons vanilla extract3 tablespoons lemon juicezest of 1 lemon1/2 teaspoon salt1/2 cup flour

Sarah Fennel | Broma Bakery