Rhubarb Bars
The greatest thing about these rhubarb bars is how simple they are! You simply make a base crust, layer on some rhubarb, and you're all set! Plus, the bars can be cut as large or small as desired, which makes room for everyone to enjoy as much (or little) of the spring season as they want!
Servings: 15 servings
Ingredients
For the crust
- 2 cups all-purpose flour
- ¾ cup sifted powdered sugar
- 16 tbsp (2 sticks) unsalted butter chilled and cut into small pieces
For the filling
- 4 large eggs
- 2 cups granulated sugar
- ½ cup all-purpose flour
- ½ tsp kosher salt
- 4 cups finely diced rhubarb
Instructions
For the crust
- Mix the flour and sugar and cut in the butter using a pastry cutter. Cut to fine crumbs and press into a 10 x 15-inch jelly roll baking pan.2 cups all-purpose flour, ¾ cup sifted powdered sugar, 16 tbsp (2 sticks) unsalted butter
- Pre-bake the crust in a preheated 350°F oven for 15 minutes.
For the filling
- Mix eggs and add sugar, flour, and salt. Mix to combine all ingredients. Then fold in rhubarb. Pour the filling into your baked crust. You may need to evenly distribute rhubarb over the crust.4 large eggs, 2 cups granulated sugar, ½ cup all-purpose flour, ½ tsp kosher salt, 4 cups finely diced rhubarb
- Return to 350°F oven and bake for 40 minutes. The filling will become lightly browned and form a slight crust.
- Let the bars cool for at least 45 minutes to one hour. Cut and enjoy before they all disappear!
Video
Nutrition
Serving: 1bar | Calories: 333kcal