Name: Rhubarb Bars Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup flour; ⅓ cup powdered sugar; 8 tablespoons cold butter, diced; 2 eggs; 1 ¼ cup sugar; ¼ cup flour; ½ tsp salt; 3 ⅓ cups finely chopped rhubarb

Description

These Rhubarb Bars feature a buttery crumb crust topped with a sweet and tangy rhubarb filling. Perfectly balanced with a tender texture and bright flavor, they make a delightful treat for spring and summer gatherings or any time you crave a fruity dessert bar.

Ingredients

Scale

Crust

1 cup flour
⅓ cup powdered sugar
8 tablespoons cold butter, diced

Filling

2 eggs
1 ¼ cup sugar
¼ cup flour
½ tsp salt
3 ⅓ cups finely chopped rhubarb

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Instructions

Prepare the crust: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking and for easy removal of the bars.
Make the crust mixture: Using a food processor, pulse together the flour, powdered sugar, and cold diced butter until the mixture resembles coarse crumbs.
Bake the crust: Press the crumble mixture evenly into the bottom of the prepared pan. Bake in the preheated oven for 15 minutes to set and lightly brown the crust.
Prepare the filling: In a medium bowl, whisk together the eggs and sugar until well combined and slightly frothy.
Add dry ingredients to filling: Stir the flour and salt into the egg and sugar mixture until smooth and fully incorporated.
Incorporate rhubarb: Gently fold the finely chopped rhubarb into the filling mixture, ensuring even distribution without breaking down the fruit too much.
Assemble the bars: Pour the rhubarb filling evenly over the hot baked crust to create a uniform layer.
Bake the bars: Return the pan to the oven and bake for an additional 35-40 minutes, or until the filling is fully set and no longer jiggly in the center.
Cool and serve: Allow the bars to cool completely in the pan on a wire rack before cutting into nine squares. Serve chilled or at room temperature for best flavor and texture.

Notes

Use cold butter for the crust to achieve a flaky, crumbly texture.
Ensure rhubarb is finely chopped for even cooking and a pleasant texture.
Baking times may vary slightly depending on your oven; check the filling for firmness at the lower end of the bake time.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
These bars can be served with whipped cream or vanilla ice cream for an extra special treat.