Rhubarb Bars
Rhubarb bars offer a delightful balance of sweet and tart flavors, making them perfect for gatherings or cozy nights at home.
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.
Notes
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. Store any leftover bars in an airtight container in the fridge for about a week. You can freeze them for longer storage; just wrap them well and store them in a freezer-safe container.