Both these delicious fruit-filled bars are easy to make, and both require a similar method. The lemon and coconut squares are zingy with a super-creamy lemon layer topped off with fluffy coconut. The rhubarb bars are just sweet enough for the tart rhubarb and such a lovely colour too. The fabulous thing about the rhubarb bars is that they work really well with fresh or frozen rhubarb. They are particularly pretty with pink forced rhubarb — available this time of year. 

Ingredients

Base

30gr caster sugar

180gr cream flour

60gr icing sugar

40gr blanched almonds — toasted and roughly chopped

1 tsp grated lemon zest

175gr cold butter diced

Filling

3 large free-range eggs

300gr sugar

50gr desiccated coconut

60ml lemon juice

30gr cream flour

1 tsp lemon zest

½ tsp baking powder

Method

• Line a square tin 9x9 inches with parchment paper, allowing two ends to go over the sides to help remove the bars from the tin once cooked.
• In a food processor, combine the flour, icing sugar, almond and lemon zest, then process until nuts are finely chopped.
• Add butter; pulse just until mixture is crumbly.
• Press into the prepared baking pan.
• Bake at 350C for 20 minutes until golden brown.
• Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon zest and baking powder, pour over the hot crust.
• Bake until light golden brown and set, 20-25 minutes.
• Cool in the tin on a wire rack. Dust with confectioners’ sugar. Cut into squares.

Rhubarb & Macadamia Bars

• Line a square tin 9x9 inches with parchment paper allowing two ends to go over the sides to help remove the bars from the tin once cooked.
• Pre-heat the oven to 170C.

Ingredients

9 Portions

150gr cream flour

40gr icing sugar

115gr cold butter diced

200gr sugar

2 large free-range eggs

2 cups diced rhubarb

80gr Macadamia nuts roughly chopped

Method

• Bake the macadamia in the oven until golden brown 8 to 10 minutes.
• In a large bowl combine 100gr flour and the icing sugar.
• Cut in butter until crumbly. (Or do this on pulse in a food processor). Stop once the butter is combined but the mix is still crumbly.
• Press evenly into the prepared tin, bake for 13-15 minutes or until edges are lightly browned.
• In a large bowl, combine sugar and remaining flour.
• Add eggs, and then mix in the rhubarb, and macadamia.
• Pour over the baked base. Bake 30-35 minutes longer or until set. Cool in the tin on a wire rack. Lift out carefully when cold and cut into bars.

You can email Mercy Fenton at mercy@wickeddesserts.ie