Crust
+ generous pinch of kosher salt
+ 2 tbsp cold water (Verdict: probably unnecessary but the mix was quite dry otherwise and I was afraid it wouldn't bind. I think this might have contributed to why it took ~23 minutes to brown, but I also think it helped pack it down to make nice solid crust to help keep them together)
Filling
Tossed flour with rhubarb instead of mixing it into the eggs so I wouldn't get lumps/pockets of flour and also so the rhubarb wouldn't all float to the top (but the floating part isn't really a problem because there's not enough custard for it to float in). Seemed to work OK.
- 2/3 cup sugar (I would take out an entire cup next time because it was still pretty sweet with 1 1/3 cups sugar, possibly even down to 3/4 cup total given that the filling is not terribly thick)
+ 1 tsp vanilla
+ 1/2 tsp ground cardamom (I would add even a little more next time but probably not an entire teaspoon)
Tossed flour with rhubarb instead of mixing it into the eggs so I wouldn't get lumps/pockets of flour and also so the rhubarb wouldn't all float to the top (but the floating part isn't really a problem because there's not enough custard for it to float in). Seemed to work OK.
- 2/3 cup sugar (I would take out an entire cup next time because it was still pretty sweet with 1 1/3 cups sugar, possibly even down to 3/4 cup total given that the filling is not terribly thick)
+ 1 tsp vanilla
+ 1/2 tsp ground cardamom (I would add even a little more next time but probably not an entire teaspoon)
Other notes
Baked 30 minutes and they were no longer jiggly, but looked a little syrupy under the top crust when cold. Tasted fine though and were solid enough to stay in squares when cut and eggs are cooked enough so as to not be dangerous.
Baked 30 minutes and they were no longer jiggly, but looked a little syrupy under the top crust when cold. Tasted fine though and were solid enough to stay in squares when cut and eggs are cooked enough so as to not be dangerous.
They were sitting in a pool of syrup after cutting and being stacked in the fridge all day. Still delicious, but kind of messy and after a day or so they started to get soft enough to fall apart.
RECIPE: Rhubarb Custard Bars
