Rhubarb Bars
Rhubarb bars offer a tangy treat that highlights the unique flavor of rhubarb in a convenient and portable form. These bars have a perfect balance of sweet and tart, with a buttery crust that complements the filling.
Servings: 24 Bars
Calories: 251kcal
Ingredients
Crust
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup salted butter softened
Filling
- 2 cups brown sugar
- 1 cup granulated sugar
- 4 large eggs slightly beaten
- 1/2 cup all-purpose flour
- 4 cups sliced rhubarb
Topping
- 1/2 to 1 cup powdered sugar
Instructions
- Set the oven rack to the middle position and preheat to 350℉.
- Prepare a 9x13 cake pan by spraying with baking spray, or lightly greasing, then cover with parchment paper and spray again.
Crust
- Combine the flour, powdered sugar. Cut in the butter using a pastry cutter, 2 butter knives, or fingers, mix until crumbly.2 cups all-purpose flour, 1/2 cup powdered sugar, 1 cup salted butter
- Sprinkle crumbs evenly in the cake pan.
- Using the bottom of a cup, or a measuring cup, pat down the crumbs until they are even and smooth.
- Place the cake pan into a preheated oven (350℉) and bake for 15 to 20 minutes or just until the edges of the shortbread crust are beginning to light brown.
Filling
- Whisk together the brown sugar , white sugar , and all-purpose flour in a large mixing bowl.2 cups brown sugar, 1 cup granulated sugar, 1/2 cup all-purpose flour
- Add the eggs and mix until there are no lumps remaining.4 large eggs
- Stir in the rhubarb. Mix until all of the slices have been coated with the filling mixture.4 cups sliced rhubarb
- Pour the filling over the par-baked crust.
Finish Baking
- Place back into the oven and bake for 60 to 75 minutes, or until the center is no longer jiggly.
- Remove from the oven and let it cool completely.
- Once cool, coat with powdered sugar, remove from the pan and cut into squares.1/2 to 1 cup powdered sugar
Notes
- This can be halved. Use an 8X8 cake pan and reduce the second baking time to 40 minutes or until the center is set.
- The edges may get super dark and chewy before the middle is done. I just cut them off and put them into their own container called “ugly piece”.
- Use the middle or top rack. Anything lower and you may burn your crust before the top has cooked.
- If the crust doesn’t want to hold together, add another tablespoon of softened butter. The moisture levels in powdered sugar and flour can change with humidity and the way things are stored.
- Slice the rhubarb before measuring.
- Powdered sugar in the crust can be substituted with ⅔ cup granulated sugar.
Nutrition
Serving: 1Bar | Calories: 251kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 78mg | Potassium: 110mg | Fiber: 1g | Sugar: 31g | Vitamin A: 297IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg
