After last week’s rhubarb tart success I was inspired to try another new rhubarb recipe – this one from Victoria chef Heidi Fink, whose blog I discovered while working on Best Health’s 2011 Blog Awards (she was one of the finalists). I dropped by the other day and discovered this bar (or “pie thing”) recipe, which looked like a clafoutis on top of shortbread. Sold.
It’s super easy to make, especially if you use a food processor for the crust. I did a half recipe, with a whole egg and two egg whites (because I had them left over), 2/3 the sugar and no cream, and lined the pan with parchment paper to make it easier to cut afterward.
The verdict? Everything is better with a shortbread crust, and you should make these asap. And I could have cut the sugar in the crust, too.
Edited to add: I recommend storing these on a plate or something, not entirely sealed. I cut them up and put them in a container (how organized!) and predictably they’re a little soggy. Still delicious, but you lose the crunch of the crust.
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