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