{"id":40337,"date":"2016-05-16T22:56:47","date_gmt":"2016-05-17T02:56:47","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=40337"},"modified":"2016-05-19T23:56:36","modified_gmt":"2016-05-20T03:56:36","slug":"cardamom-rhubarb-bars-%e3%82%ab%e3%83%ab%e3%83%80%e3%83%a2%e3%83%b3%e3%83%ab%e3%83%90%e3%83%bc%e3%83%96%e3%83%90%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=40337&lang=en","title":{"rendered":"Cardamom Rhubarb Bars \u30ab\u30eb\u30c0\u30e2\u30f3\u30eb\u30d0\u30fc\u30d6\u30d0\u30fc"},"content":{"rendered":"

\"29\"<\/p>\n

It’s definitely getting warmer, but I feel impatient when there is still so little produce at our local farmers market.<\/p>\n

Well, after living here for over 15 years I should know by now that it will take a few more weeks for Minnesota farmers to be able to harvest anything locally.<\/p>\n

So when I found frozen rhubarb in the back of my freezer, I decided to use it to make something with it to pretend the rhubarb season is here (lol).<\/p>\n

\"18\"<\/p>\n

These cardamom rhubarb bars are absolutely delicious!!!<\/p>\n

I initially thought I made too many, but they were gone quickly.<\/p>\n

The combination of cardamom, rhubarb, and custard was brilliant, if I may say so myself (lol).<\/p>\n

\"23\"<\/p>\n

\"32\"<\/p>\n

These bars go perfectly with strong coffee.<\/p>\n

I still love my Chemex coffee maker<\/a>.<\/p>\n

\"30\"<\/p>\n

Cardamom Rhubarb Custard Bars <\/strong> adapted from this fabulous recipe<\/a> <\/p>\n

1 cups all-purpose flour
\n1\/4 cup powdered sugar
\n1\/2 cup butter
\n2 eggs
\n3\/4 cup sugar
\n1\/4 cup all-purpose flour
\na pinch salt
\nground cardamom
\n2 cups rhubarb, finely chopped (I used frozen one)<\/p>\n

1. Mix 1 cup of flour, powdered sugar and butter, and press into a 8\u2033 x 8\u2033 pan lined with parchment paper.
\n2. Bake at 350 degrees until golden brown, 15~20 minutes.
\n3. Beat eggs. Add sugar, 1\/4 cup flour, salt, and cardamom and mix. Add rhubarb and mix. Pour the mixture onto the baked crust.
\n4. Bake at 350F for 45~55 minutes.<\/p><\/div>\n

\"17\"<\/p>\n

\"70\"<\/p>\n

And when I was about to finish writing this post, Terry came home from his brother’s house with this beautiful rhubarb!<\/p>\n

I guess rhubarb season IS here!<\/p>\n

I am excited with the fresh rhubarb. Can’t wait to make some more delicious treats!<\/p>\n

Check out what I’ve made with rhubarb in the past, here<\/a>, here<\/a>, here<\/a>, or here<\/a>.<\/p>\n

\"21\"<\/p>\n

I’m on Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

It’s definitely getting warmer, but I feel impatient when there is still so little produce at our local farmers market. Well, after living here for over 15 years I should know by now that it will take a few more weeks for Minnesota farmers to be able to harvest anything locally. So when I found […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-40337","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40337","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=40337"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40337\/revisions"}],"predecessor-version":[{"id":40398,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40337\/revisions\/40398"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=40337"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=40337"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=40337"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}