Rhubarb custard squares

A not-too-sweet treat!

With a delicious shortbread crust and not-too-sweet filling, these squares are reminiscent of the old-fashioned rhubarb dream bars which were popular during my childhood. I like the contrasting flavour of the cream cheese frosting applied very lightly on top, but you can omit it if you prefer. These squares would be equally delicious made with strawberries (sliced), raspberries or blueberries. If you’re looking for more ways to enjoy rhubarb this season, check out some more of my favourite recipes here.

Ingredients

Crust:

• 1 cup (120 g) all-purpose flour (regular or gluten-free)
• 1/3 cup (67 g) granulated sugar
• 1/2 cup (115 g) very cold salted butter
• 1 teaspoon freshly grated ginger root

Filling:

• 3/4 cup (150 g) granulated sugar
• 1/4 cup (30 g) flour (regular or gluten-free)
• 1/4 teaspoon salt
• 2 large eggs at room temperature; lightly beaten
• 1 teaspoon freshly grated gingerroot
• 1/2 cup (123 g) sour cream or plain Greek yogurt
• 2 cups (240 g) diced rhubarb (in 1/2 inch or 1.25 cm pieces)

Frosting:

• 2 tablespoons (28 g) cream cheese, at room temperature
• 1/4 teaspoon vanilla extract
• 1/4 cup (30 g) powdered (confectioners’) sugar

Method

• Preheat oven to 350F. Line the bottom of an 8×8″ pan with parchment, ensuring there is enough paper to hang over the sides of the pan so it’s easy to remove the squares after baking and cooling.
• Combine the flour and sugar in a mixing bowl then use a box grater to grate the very cold butter directly into the same bowl. Add grated ginger root then stir with a spoon to blend well. Press the mixture into the prepared baking pan. Transfer pan to preheated oven and bake for 15 minutes.
• While crust is baking, make filling. Whisk together sugar, flour and salt in a mixing bowl (you can use the same one as for the crust). Add beaten eggs, grated ginger and sour cream; stir to blend thoroughly, then gently stir in rhubarb. Pour the filling over the baked crust and return pan to oven.
• Bake for 40-45 minutes, until filling is set (it should not wiggle when you jiggle the pan). When done, remove pan from oven and place on a wire rack to cool completely. Once cooled, remove squares from pan by lifting up parchment and place on a plate. Refrigerate for 30 minutes.
• While squares are cooling, make frosting. Beat together (with an electric hand mixer, if you have one) the cream cheese and vanilla. Add powdered sugar and beat well. Depending upon the brand and/or type of cream cheese you have used, you may need to beat in a few drops of milk or water to send the frosting to a spreadable consistency.
• Once the squares have been refrigerated, take a large, sharp knife and trim 1/4 inch (.6 cm) off all four outer edges. This will ensure every square has nice clean edges.
• Lightly spread the frosting over top and refrigerate again for 30 minutes or longer, to let the frosting set.
• Cut into 2×2 inch (5×5 cm) squares and serve.

Makes 16 squares.