I love lemon and Rhubarb and they seem to be just the right companion for each other! As carrots love tomatoes-rhubarb loves lemon! Oh, by the way, this is sort of a secret tip for later! You can also add other berries to this bar or keep it traditional and top with powdered sugar!
I do hope you enjoy.
Crust:
1/2 cup NeeNee mix
1/2 cup potato or corn starch
1/4 cup sugar
1 tsp xanthan gum
5 TBLS cold butter.
In a bowl mix all ingredients, except butter, together well. When well-mixed slice cold butter into small thin slices. Take your hand and squeeze the butter into the flour mix until a ball can be formed. Then pat on the bottom of an 8x8 pan.
Bake this crust for 15 min at 350.
While baking mix together:
6 large eggs
2 TBLS NeeNee mix
2 TBLS potato or corn starch
1 tsp baking powder
1/4 tsp salt
2/3 cup fresh lemon juice- include the lemon rind finely grated
1 tsp lemon extract
1/2 cup sugar
In a mixing bowl combine all ingredients, mix well with wired whisk beaters. When the crust is finished pour filling on top and bake for an additional 20 minutes or until it is a soft firm! Wiggles but not watery!!
let cool, top with whip cream and enjoy! so so good!
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