Rhubarb and Ginger Bars

|Rhubarb Ginger Bars are sweet and tart with a side of spice.|rhubarb|85g butter at room temperature50g granulated sugar60g wholewheat flour60g flour¼ teaspoon salt360g rhubarb diced into 2cm pieces75g sugar½ teaspoon ground ginger3 eggsjuice from 1/2 lemon1 tablespoon cornflour|Preheat oven to 180C/350F/gas mark 4. Line a 20x20cm baking tin with baking paper then lightly grease. In a mixing bowl beat together the butter and sugar until light and fluffy. Add the flours and salt continuing to mix until uniform. Press the crust evenly into the prepared pan and bake for 15-20 minutes or until lightly browned. Set aside.Meanwhile place the rhubarb 3 tbsp sugar and ground ginger into a large saucepan. Over a medium-high heat cook the rhubarb until soft - about 10 minutes - stirring occasionally. Cool the rhubarb until lukewarm.Put the softened rhubarb in a blender and process until smooth. In another mixing bowl whisk together the eggs lemon juice and remaining 3 tbsp sugar. Gradually add the processed rhubarb and continue whisking until fully mixed in. Whisk in the cornflour.Lower the oven temperature to 160C/325F/gas mark 3. Pour the filling over the cooked crust and bake for another 25-30 minutes or until the filling has set and no longer moves when the pan is jiggled. The bars will be easiest to cut after being chilled (but there's no shame in sneaking a few bites when they are warm). Serve warm or chilled with a dusting of icing sugar.|30.00 minutes|16|Pastry Affair