Old Fashioned Rhubarb Bars That Bring Back Sweet Memories

Old Fashioned Rhubarb Bars That Bring Back Sweet Memories

What’s great about this recipe

Rhubarb bars are a delightful treat that combine the unique tartness of rhubarb with a sweet, buttery crust. This recipe brings back the warmth of family gatherings and the nostalgia of homemade desserts. It’s a perfect way to enjoy the seasonal tartness of rhubarb in a comforting, easy-to-make dessert.

How to make Old Fashioned Rhubarb Bars

Ingredients:

• 1 cup all-purpose flour (substitute with gluten-free flour for a gluten-free option)
• 5 tablespoons powdered sugar (regular granulated sugar can be used, but bars may be less tender)
• ½ cup cold butter (must remain cold for best results; substitute with vegetable shortening for a dairy-free option)
• 1 cup granulated sugar (can be reduced to taste for a less sweet dessert)
• 1 tablespoon cornstarch (arrowroot powder can be used as an alternative)
• ¾ teaspoon salt (can be omitted for low-sodium diets)
• 2 large eggs (aquafaba (3 tablespoons = 1 egg) can be used as a vegan substitute)
• 2 cups chopped rhubarb (fresh or frozen can be used; if using frozen, thaw and drain excess moisture before use)

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the flour and powdered sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Press this mixture firmly into the bottom of a greased 9×9 inch pan to form the crust.
4. Bake the crust in the preheated oven for 15-20 minutes or until lightly golden.
5. In another bowl, whisk together the granulated sugar, cornstarch, salt, and eggs until smooth.
6. Gently fold in the chopped rhubarb until well coated.
7. Pour the rhubarb mixture over the baked crust and spread evenly.
8. Return to the oven and bake for an additional 30-35 minutes, or until the filling is set and the top is slightly golden.
9. Allow the bars to cool completely in the pan before cutting into squares.

How to serve Old Fashioned Rhubarb Bars

Serve these rhubarb bars chilled or at room temperature. They make a wonderful dessert at any gathering, and you can add a dusting of powdered sugar on top for a lovely finish. A scoop of vanilla ice cream or a dollop of whipped cream complements the tartness beautifully.

How to store Old Fashioned Rhubarb Bars

Store any leftover bars in an airtight container in the refrigerator. They will keep well for up to a week. You can also freeze them for longer storage; just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe bag.

Tips to make Old Fashioned Rhubarb Bars

• For a gluten-free version, ensure all ingredients are labeled gluten-free, especially the baking powder and flour.
• Consider adding a sprinkle of cinnamon or nutmeg for an extra layer of flavor.
• To enhance the sweetness, mix in a handful of strawberries or raspberries with the rhubarb.

Variation

You can easily customize this recipe by adding nuts, like chopped walnuts or pecans, for added crunch. For a richer flavor, try drizzling a bit of caramel sauce over the top before serving.

FAQs

1. Can I use frozen rhubarb in this recipe?
Yes! Frozen rhubarb works well. Be sure to thaw it first and drain any excess moisture.

2. Are these bars suitable for vegan diets?
Yes, you can substitute the eggs with aquafaba, making this recipe vegan-friendly.

3. Can I use different fruits instead of rhubarb?
Absolutely! You can substitute rhubarb with fruits like strawberries or cherries for a different flavor profile.

Old Fashioned Rhubarb Bars

Delightful rhubarb bars combining tartness with a sweet, buttery crust, perfect for nostalgic family gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert, Snack

Cuisine American

Servings 9 bars

Calories 180 kcal

Ingredients

  

Crust Ingredients

• 1 cup all-purpose flour Substitute with gluten-free flour for a gluten-free option.
• 5 tablespoons powdered sugar Regular granulated sugar can be used, but bars may be less tender.
• ½ cup cold butter Must remain cold for best results; substitute with vegetable shortening for a dairy-free option.

Filling Ingredients

• 1 cup granulated sugar Can be reduced to taste for a less sweet dessert.
• 1 tablespoon cornstarch Arrowroot powder can be used as an alternative.
• ¾ teaspoon salt Can be omitted for low-sodium diets.
• 2 large eggs Aquafaba (3 tablespoons = 1 egg) can be used as a vegan substitute.
• 2 cups chopped rhubarb Fresh or frozen can be used; if using frozen, thaw and drain excess moisture before use.

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C).
• In a mixing bowl, combine the flour and powdered sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
• Press this mixture firmly into the bottom of a greased 9x9 inch pan to form the crust.
• Bake the crust in the preheated oven for 15-20 minutes or until lightly golden.

Filling

• In another bowl, whisk together the granulated sugar, cornstarch, salt, and eggs until smooth.
• Gently fold in the chopped rhubarb until well coated.
• Pour the rhubarb mixture over the baked crust and spread evenly.
• Return to the oven and bake for an additional 30-35 minutes, or until the filling is set and the top is slightly golden.

Cooling

• Allow the bars to cool completely in the pan before cutting into squares.

Notes

Serve these rhubarb bars chilled or at room temperature. A dusting of powdered sugar on top or a scoop of vanilla ice cream complements the tartness beautifully. Store leftovers in an airtight container in the refrigerator for up to a week or freeze tightly wrapped for longer storage.

Keyword Dessert, Homemade Bars, Old Fashioned Rhubarb Bars, Rhubarb Bars, Seasonal Dessert