Rhubarb reminds me of England. I didn’t really eat rhubarb as a child – it doesn’t grow much in the South – and the only thing I really ever heard about it was my mother lamenting a horrible dessert served at her boarding school. So I discovered rhubarb when I started spending time in England, where it is very popular and figures in a many classic English desserts. Sure, I had some pretty dismal versions in the college dining hall, but when its good, it’s is really good. I had a small obsession with rhubarb and cream hard candies and bought bags full back from my travels, and I always pick up yogurt with a swirl of rhubarb in at my favorite grocery in London. When I find rhubarb in the produce section here, I go a little overboard, making cakes, infusing gin, and as a dyed-in-the-wool Memphian, a zippy Rhubarb-e-cue sauce. This particular recipe combines my love of all things English with my Southern roots – chess pie is one of my all time favorite desserts. And in this recipe, the sweet stickiness of a sugary, eggy chess style filling is perfectly cut with the tart rhubarb.
Rhubarb and ginger are a popular combo in England – I used to have a recipe (long since lost) for a cheesecake-like dessert on gingersnap crumbs with rhubarb compote on top. I think the ginger in both the crust and the filling of these bars really sparks. A little spicy bite with the tart rhubarb and sweet filling marry together beautifully.
- For the Crust
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ½ teaspoon ground ginger
- 1 cup (2 sticks) unsalted butter, at room temperature
- 4 large eggs
- 2 cups granulated sugar
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- A pinch of salt
- 1 teaspoon grated fresh ginger
- 4 cups diced rhubarb (about 5 medium stalks)
- Preheat the oven to 350 degrees. Spray a 19 by 13 inch baking dish with cooking spray.
- Put the flour, the powdered sugar, the butter and the salt in the bowl of a mixer and blend until combined but crumbly. Scatter the crumbs in the bottom of the prepared pan and press evenly into a uniform crust. Bake for 15 minutes until firm and golden in places.
- Beat the eggs in a bowl, then add the sugar, flour, vanilla and salt and stir together until well combined and there is no trace of sugar or flour in the bowl. Stir in the ginger and the chopped rhubarb until completely combined. Spread the filling over the crust while it is still warm, then return to the oven for 45 – 50 minutes, until the top is firm and no longer jiggly and a tester inserted in the center comes out clean. Cool completely in the pan, then cut into squares.
- I like to cut the rhubarb in half lengthwise, then into small pieces across. Smaller pieces are less stringy and blend into the filling better.