RHUBARB BARS RECIPE

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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:

  1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
  2. 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.
  3. In another bowl, combine rhubarb, 1 1/2 cups sugar, 1/3 cup flour, and eggs. Pour over the crust in the baking dish.
  4. Crumble the remaining flour mixture over the rhubarb layer.
  5. 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?

  1. The combination of sweet and tangy flavors from the rhubarb is irresistible.
  2. The buttery crust and crumbly topping add a great texture to the bars.
  3. They are easy to make and perfect for gatherings or as a sweet treat at home.
  4. Rhubarb is a unique ingredient that adds a refreshing twist to traditional dessert bars.
  5. These bars can be enjoyed warm or cold, making them versatile for any time of day.

What To Avoid While Making this Recipe?

  1. Avoid overmixing the crust, as it can make it tough instead of crumbly.
  2. Make sure to chop the rhubarb into evenly sized pieces for even cooking.
  3. Avoid opening the oven door too often while baking, as it can affect the bars’ texture and rise.
  4. Do not skip the step of allowing the bars to cool before cutting, as they need time to set.
  5. Avoid using overly ripe or mushy rhubarb, as it can make the filling too watery.

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