Rhubarb Jam Bars with Nutty Brown Butter
Recipe Type: Dessert, Baking
A cookie bar made with homemade rhubarb jam, bright tangerine juice, spices and a dose of brown butter complete with a shortbread crust.
for the rhubarb jam
  • 1 cup sugar
  • Grated zest and juice of 4 tangerines
  • ½ half vanilla bean
  • 4 large rhubarb stalks, cut into ½" pieces
for the brown butter crust
  • 1 cup unsalted butter
  • ½ cup powdered sugar
  • 1 & ½ cups all-purpose flour
for the brown butter filling
  • 3 large eggs
  • 1 & ¼ cups sugar
  • Grated zest of 2 tangerines
  • ¾ cup plus 2 tablespoons all-purpose flour
  • ½ vanilla bean
  • ½ cup plus 2 tablespoons unsalted butter
prepare the rhubarb jam
  1. Place the sugar, grated zest and tangerine juice, the pod and pulp of ½ vanilla bean that has been split in half and scraped and the sliced rhubarb in a medium heavy pan.
  2. Bring to a boil over high heat, cook and stir until rhubarb mixture turns into a thick jam, about 10 minutes.
  3. Transfer to a bowl (discard the vanilla pod) and cool while you prepare the crust and filling.
prepare the brown butter crust
  1. Melt the butter over a medium-high heat while whisking.
  2. Cook the butter for about 5-7 minutes until the milk solids separate, it will brown and become fragrant, remove from heat.
  3. Pour the browned butter into a shallow bowl and freeze solid, about 30 minutes.
  4. Place the powdered sugar and flour into a medium bowl and whisk together.
  5. Remove the brown butter from the freezer and cut into small cubes.
  6. Mix the butter cubes into the sugar/flour mixture until large crumbs begin to form.
  7. Work the crumbly mixture into a dough that can be evenly pressed into a foil lined 9x13 pan.
  8. Chill for 30 minutes.
  9. Preheat the oven to 375F.
  10. Bake the crust on a middle oven rack for 15-18 minutes or until lightly brown.
  11. Cool the crust before assembling the bars.
prepare the brown butter filling
  1. Whisk together the eggs, sugar, zest and flour in a medium bowl.
  2. Split and scrape out the pulp of the other half of the vanilla bean and place in a saucepan with the butter.
  3. Cook the vanilla bean/ butter mixture over a high heat until the milk solids separate, turn brown and become fragrant (discard the vanilla pod).
  4. Gently pour the brown butter into the egg mixture, whisking until smooth.
assemble the bars
  1. Spread half the brown butter filling over the baked cooled crust.
  2. Spoon the rhubarb jam over the filling, reserving about a quarter of the jam to finish the top.
  3. Spread the remaining brown butter filling over the rhubarb jam and finish by spooning smaller dollops of rhubarb jam over the top.
  4. Bake for 30-35 minutes until the filling is deep golden brown.
  5. Remove pan from the oven and cool completely before cutting into small (1&1/2") squares.
Recipe by Honest Cooking at https://honestcooking.com/rhubarb-jam-bars-nutty-brown-butter/