Introduction:
These delicious rhubarb bars are the perfect combination of sweet and tangy, making them a great treat for any occasion. The buttery crust and crumbly topping pair perfectly with the tart rhubarb filling. They are great for parties, potlucks, or just a sweet snack at home.
Preparation time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour | Serves: 12
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup cold butter, cubed
- 1/4 tsp salt
- 2 cups chopped rhubarb
- 1 1/2 cups granulated sugar
- 1/3 cup all-purpose flour
- 2 eggs, beaten
Instructions:
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- In a medium bowl, mix 2 cups flour, 1/2 cup sugar, butter, and salt until crumbly. Press half of the mixture into the bottom of the prepared baking dish.
- In another bowl, combine rhubarb, 1 1/2 cups sugar, 1/3 cup flour, and eggs. Pour over the crust in the baking dish.
- Crumble the remaining flour mixture over the rhubarb layer.
- Bake for 45 minutes, or until golden brown. Allow to cool before cutting into bars.
Nutrition Information:
Calories: 280 || Total Fat: 14g || Cholesterol: 60mg || Sodium: 150mg || Total Carbohydrates: 37g || Protein: 3g
What I Love About This Recipe?
- The combination of sweet and tangy flavors from the rhubarb is irresistible.
- The buttery crust and crumbly topping add a great texture to the bars.
- They are easy to make and perfect for gatherings or as a sweet treat at home.
- Rhubarb is a unique ingredient that adds a refreshing twist to traditional dessert bars.
- These bars can be enjoyed warm or cold, making them versatile for any time of day.
What To Avoid While Making this Recipe?
- Avoid overmixing the crust, as it can make it tough instead of crumbly.
- Make sure to chop the rhubarb into evenly sized pieces for even cooking.
- Avoid opening the oven door too often while baking, as it can affect the bars’ texture and rise.
- Do not skip the step of allowing the bars to cool before cutting, as they need time to set.
- Avoid using overly ripe or mushy rhubarb, as it can make the filling too watery.