Rhubarb Curd & Elderflower Cream with Vanilla Bean Shortbread Fingers

Friday the 13th was definitely doing it’s best to kick my ass. A batch of macarons made first thing in the morning never grew feet. Then there was the plan to make this. But not this dessert. These were supposed to be bars. Specifically, Rhubarb Curd Bars with Vanilla Bean Shortbread Crust and Elderflower Cream Cheese Frosting.

Ever since I saw this recipe from Lara Ferroni for rhubarb bars, it was rhubarb bar love at first sight. Her pictures are so darn screen licking good, they inspired me to try my own version. Also the rhubarb is out in the garden and I was determined to get to it before the local vermin. 

 And they were bars. Briefly.

However, this was what was really going on behind the scenes:

Despite many hours in the fridge, the curd and the frosting remained too runny to cut into bars. I shook my fist at the calendar and was about to feed the whole mess to Lucy the sheep, Rosalie the goat and the chickens but then I tasted it. 

It was devine and I knew I had to save it.  

I scraped off the rhubarb and cream, grabbed some ramekins, cut the shortbread crust into fingers, placed them in and spooned the rhubarb curd and elderflower cream mixture over them.

So proud of my save, I went to brag post about it and Blogger was down. 

For like, the whole day.

Determined to be productive, I made and decorated a batch of cupcakes and then over disco dusted them. 

Note to self: Do not bake on Friday the 13th.

For the Vanilla Bean Shortbread Fingers:

Ingredients:

• 2 sticks butter cold and cut into pieces
• 1/4 cup vanilla sugar
• 1/4 cup white granulated sugar
• 3 egg yolks
• 2+1/2 teaspoons vanilla bean paste
• 3 cups AP flour
• 1/2 teaspoon salt

Directions:

• Preheat oven to 350 Degrees F
• Grease the bottom of a 9+1/2 x9+1/2 inch spring form pan.
• In a mixer using the paddle attachment beat the sugar and butter at medium speed.
• Add egg yolks and beat until combined
• Mix in vanilla bean paste.
• Stop mixer, dump the flour and mix it in with a wooden spoon until crumbly.
• Use your hands to blend the flour in completely.
• Press into the bottom of the pan.
• Bake for about 20 minutes or until the shortbread turns a golden brown (and enjoy that amazing smell of vanilla from the bean paste wafting through your kitchen)
• Remove from oven and leave in pan to cool. Cut half the pan into strips and then cut each strip into enough fingers for your dessert. 
• Cut the rest into squares and enjoy on their own.

For the Rhubarb Curd:

I used the rhubarb curd recipe directly from Lara found HERE.

For the Elderflower Cream:

Ingredients:

• 3/4 stick Butter – room temperature
• 12 ounces Cream cheese – room temperatire
• 2 cups powdered sugar
• 3 tablespoons elderflower syrup

Directions:

• Cream butter and cream cheese together.
• Add one cup of the powdered sugar, then the syrup.
• Gradually add remaining powdered sugar until completed blended.