It’s definitely getting warmer, but I feel impatient when there is still so little produce at our local farmers market.
Well, after living here for over 15 years I should know by now that it will take a few more weeks for Minnesota farmers to be able to harvest anything locally.
So when I found frozen rhubarb in the back of my freezer, I decided to use it to make something with it to pretend the rhubarb season is here (lol).
These cardamom rhubarb bars are absolutely delicious!!!
I initially thought I made too many, but they were gone quickly.
The combination of cardamom, rhubarb, and custard was brilliant, if I may say so myself (lol).
These bars go perfectly with strong coffee.
I still love my Chemex coffee maker.
Cardamom Rhubarb Custard Bars adapted from this fabulous recipe
1 cups all-purpose flour
1/4 cup powdered sugar
1/2 cup butter
3/4 cup sugar
1/4 cup all-purpose flour
a pinch salt
2 cups rhubarb, finely chopped (I used frozen one)
1. Mix 1 cup of flour, powdered sugar and butter, and press into a 8″ x 8″ pan lined with parchment paper.
2. Bake at 350 degrees until golden brown, 15~20 minutes.
3. Beat eggs. Add sugar, 1/4 cup flour, salt, and cardamom and mix. Add rhubarb and mix. Pour the mixture onto the baked crust.
4. Bake at 350F for 45~55 minutes.