Tuesday, May 17, 2016

Rhubarb Dream Bars

I'm not lucky enough to have my own rhubarb plants (I should do something about that) but I am lucky that friends and family share their bounty. I usually dice up the rhubarb and keep it in the freezer in 2 cup batches, which is perfect for when I come across a recipe like this! I made this for dessert for Mother's Day and it was a huge hit. Of course, most desserts that start with a shortbread crust are a huge hit. And this one is doubly good because of the rhubarb sitting on top of the aforementioned crust.

This dessert comes together quickly, which is another bonus. Served with vanilla ice cream, it's sure to be a hit at your house on any day!

Find more great stuff at Create, Link, Inspire, Clever Chicks, Fabulous, Full Plate, Foodie Friday, Friday Frenzy.

Rhubarb Dream Bars

1 cup flour
2/3 cup powdered sugar
1/2 cup butter, cut into cubes

2 large eggs
1 cup sugar
1/4 cup flour
1/4 tsp. salt
2 cups diced rhubarb

To make the crust: Pulse the flour, powdered sugar and butter in a food processor until the mixture resembles coarse crumbs. (If you don't have a food processor, combine the flour and sugar in a large bowl, then cut in the butter until the mixture resembles coarse crumbs.)

Line a 8-inch square baking pan with parchment paper, ensuring the paper comes up on the sides so you can lift the bars out later.

Press the crust mixture into the paper-lined pan and bake at 350 for 15 minutes. The crust will still remain very pale in color.

While crust is baking mix together eggs, sugar, flour and salt and whisk well. Stir in rhubarb. Pour onto the hot crust and continue to bake for 40-45minutes. Let the bars cool completely. Lift them out of the pan with the parchment paper edges and then cut into squares. Refrigerate the bars if you're not serving them right away, and refrigerate leftovers.

Recipe Source: Adapted from Noshing with the Nolands

1 comment:

  1. Hi Sara,
    I am making your Rhubarb Dream Bars next Friday, they are one my menu for Whats For Dinner Next Week, can't wait to try them. Thanks so much for sharing your great recipe!
    Miz Helen


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