Delicious Rhubarb Bars: A Simple Sweet & Tart Treat
Delicious Rhubarb Bars: A Simple Sweet & Tart Treat
What’s great about this recipe
Rhubarb bars are a delightful way to enjoy the unique tartness of rhubarb. This recipe combines sweet and tangy flavors, creating a treat that everyone will love. They are easy to make and perfect for gatherings, potlucks, or just a cozy night at home.
How to make Rhubarb Bars
Ingredients:
- 2 cups all-purpose flour (substitute with gluten-free flour if needed)
- 1 cup unsalted butter (softened; margarine can be used for a dairy-free option)
- 1/4 cup granulated sugar (adjust according to taste)
- 1/2 teaspoon salt (to enhance flavor)
- 4 cups fresh rhubarb (diced evenly)
- 2 cups granulated sugar (modify based on rhubarb’s tartness)
- 3 large eggs (can use substitutes for vegan version)
- 1 teaspoon vanilla extract (opt for pure for best results)
- 1/3 cup all-purpose flour (for thickening the filling)
- 1/2 teaspoon salt (a pinch to balance flavors)
- 1 teaspoon baking powder (do not swap for baking soda)
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a bowl, mix 2 cups of flour, 1/4 cup sugar, and 1/2 teaspoon salt. Add the softened butter and mix until crumbly. Press this mixture into the bottom of the baking dish to form a crust.
- In another bowl, combine the diced rhubarb, 2 cups sugar, eggs, vanilla extract, 1/3 cup flour, 1/2 teaspoon salt, and baking powder. Mix until well combined.
- Pour the rhubarb mixture over the crust in the baking dish.
- Bake for 40-45 minutes, or until the top is set and lightly golden.
- Allow to cool, then cut into bars.
How to serve Rhubarb Bars
Serve these rhubarb bars warm or chilled. They are delicious on their own or topped with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
How to store Rhubarb Bars
Store any leftover bars in an airtight container in the fridge. They will stay fresh for about a week. You can also freeze them for longer storage; just wrap them well and store them in a freezer-safe container.
Tips to make Rhubarb Bars
- Ensure the rhubarb is diced evenly for consistent cooking.
- Adjust the sugar according to your taste preferences, especially if your rhubarb is particularly tart.
- Experiment with adding spices like cinnamon or nutmeg for an extra flavor twist.
Variations
Try adding a layer of streusel on top for a crunchy finish, or mix in other fruits, such as strawberries or raspberries, with the rhubarb for a different flavor profile.
FAQs
1. Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just ensure to thaw and drain any excess moisture before using it in the recipe.
2. How can I make this recipe vegan?
You can replace the eggs with flax eggs or applesauce. Use dairy-free butter and ensure the sugar is vegan-friendly.
3. Can I double this recipe?
Yes, you can double the ingredients and use a larger baking dish. Just be sure to adjust the baking time accordingly. Test for doneness as the bars may take longer to bake.
Rhubarb Bars
Ingredients
For the crust
- 2 cups all-purpose flour Can substitute with gluten-free flour if needed.
- 1 cup unsalted butter (softened) Margarine can be used for a dairy-free option.
- ¼ cup granulated sugar Adjust according to taste.
- ½ teaspoon salt Enhances flavor.
For the filling
- 4 cups fresh rhubarb (diced evenly) Ensure the rhubarb is diced evenly for consistent cooking.
- 2 cups granulated sugar Modify based on rhubarb's tartness.
- 3 large eggs Can use substitutes for vegan version.
- 1 teaspoon vanilla extract Opt for pure for best results.
- ⅓ cup all-purpose flour For thickening the filling.
- ½ teaspoon salt A pinch to balance flavors.
- 1 teaspoon baking powder Do not swap for baking soda.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a bowl, mix 2 cups of flour, 1/4 cup sugar, and 1/2 teaspoon salt. Add the softened butter and mix until crumbly. Press this mixture into the bottom of the baking dish to form a crust.
Filling
- In another bowl, combine the diced rhubarb, 2 cups sugar, eggs, vanilla extract, 1/3 cup flour, 1/2 teaspoon salt, and baking powder. Mix until well combined.
- Pour the rhubarb mixture over the crust in the baking dish.
Baking
- Bake for 40-45 minutes, or until the top is set and lightly golden.
- Allow to cool, then cut into bars.
