Rhubarb Bars Recipes

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RHUBARB BARS



Rhubarb Bars image

This is a wonderful spring time recipe or even a winter one! Best if served fresh.

Provided by NELLIE30

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h15m

Yield 30

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking powder
½ cup butter
2 eggs
2 tablespoons milk
5 cups sliced fresh or frozen rhubarb
1 (3 ounce) package strawberry flavored Jell-O®
2 cups white sugar
1 cup all-purpose flour
½ cup butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan.
  • In a large bowl, stir together 2 cups of flour and baking powder. Cut in 1/2 cup of butter by pinching between your fingers or using a fork or pastry cutter until the mixture is crumbly. Stir in the egg and milk just until the mixture is moistened. Pat into the bottom of the prepared pan. Spread rhubarb over the crust in an even layer, then sprinkle the dry gelatin powder over the rhubarb.
  • Prepare the topping by stirring together 2 cups white sugar and 1 cup flour. Cut in 1/2 cup of butter as you did for the crust. Sprinkle the topping evenly over the rhubarb.
  • Bake in the preheated oven until the topping is golden brown and the rhubarb is tender enough to easily pierce with a fork, about 45 minutes. Cool and then cut into bars to serve.

Nutrition Facts : Calories 171.1 calories, Carbohydrate 26.3 g, Cholesterol 28.7 mg, Fat 6.7 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 4 g, Sodium 73.2 mg, Sugar 16.1 g

RHUBARB DREAM BARS



Rhubarb Dream Bars image

A little different way to use up that abundant supply of rhubarb. It's a nice change of pace from the usual rhubarb pie or cake recipe.

Provided by KRISTA4

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 55m

Yield 15

Number Of Ingredients 8

2 cups all-purpose flour
⅔ cup confectioners' sugar
1 cup butter, softened
3 cups white sugar
1 ½ teaspoons salt
½ cup all-purpose flour
4 eggs, beaten
4 ½ cups chopped fresh rhubarb

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 2 cups of flour, confectioners' sugar and butter until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 9x13 inch baking dish.
  • Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven.
  • Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.

Nutrition Facts : Calories 387.6 calories, Carbohydrate 63.2 g, Cholesterol 82.1 mg, Fat 13.9 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 8.2 g, Sodium 340.3 mg, Sugar 46 g

RHUBARB BARS



Rhubarb Bars image

Provided by Molly Yeh

Categories     dessert

Time 3h15m

Yield 16 bars

Number Of Ingredients 19

Nonstick cooking spray, for the pan
1 cup (135 grams) all-purpose flour
1/2 cup (56 grams) almond flour or almond meal
1/2 cup (103 grams) granulated sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick; 113 grams) unsalted butter, at room temperature
1 large egg white (39 grams)
1 teaspoon rosewater, optional
12 ounces fresh rhubarb, cut into 1-inch pieces
1 1/2 cups (309 grams) granulated sugar
1 vanilla bean, split
2 tablespoons (15 grams) cornstarch
2 large eggs plus 3 large egg yolks
1/4 teaspoon kosher salt
1 lemon, zested and juiced
4 tablespoons (56 grams) cold unsalted butter, cut into bits
4 tablespoons (52 grams) cold unrefined coconut oil
Pink liquid food coloring
Powdered sugar, for dusting

Steps:

  • For the bars: Preheat the oven to 350 degrees F with a rack in the middle.
  • Grease and line a 9-inch square baking pan with parchment paper. Cut enough so there are wings hanging over the sides of the pan for when it's time to remove the bars!
  • In a food processor, combine the flour, almond flour, granulated sugar and salt and pulse to combine. Add the butter, egg white and rosewater, if using. Pulse until the mixture clumps together into small to medium clumps of dough.
  • Pour the dough out into the prepared pan and press evenly all around the bottom with a measuring cup or the back of a spatula until smooth.
  • Bake until the crust is just set and the edges are light golden, 15 to 18 minutes. Remove to a rack to cool. Reduce the oven temperature to 325 degrees F.
  • For the filling: Combine the rhubarb in a medium saucepan with water just to cover (about 1 1/2 cups water) and 1/4 cup granulated sugar. Scrape in the vanilla bean seeds and add the pod. Simmer until the rhubarb is falling apart, about 10 minutes. Cool, then strain and discard the solids. (See Cook's Note.)
  • Add 1/4 cup of the reserved rhubarb juice to a small mixing bowl. Add the cornstarch. Use a small whisk or fork to combine until smooth and there are no cornstarch lumps. Add the rhubarb slurry to the saucepan with an additional 1/2 cup of the reserved rhubarb juice. (See Cook's Note for uses for any extra juice).
  • Whisk in the eggs, yolks, salt, remaining 1 1/4 cups granulated sugar and 2 tablespoons lemon juice. Cook, whisking constantly, over medium heat until the mixture begins to simmer and thicken and bubbles pop to the surface, 7 to 10 minutes. Whisk in the zest, then the butter and coconut oil a little at a time. Whisk in just enough food coloring to make a salmon pink color, 2 to 3 drops.
  • Pour the filling mixture over the cookie crust and bake until the edges are set, but the center is just a tiny bit jiggly, 25 to 30 minutes. Remove to a rack to cool completely.
  • Once cooled, remove the bars from the pan. With a sharp knife, cut into 16 squares, wiping the blade after each cut. (You can also trim the edges for a cleaner look.) Dust with powdered sugar before serving.
  • For longer storage, refrigerate between layers of parchment in a sealed container.

RHUBARB JAM BARS



Rhubarb Jam Bars image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 12

1 pound rhubarb, trimmed and sliced
2 teaspoons cornstarch
3/4 cup sugar
1/2 cup water
1 stick plus 2 tablespoons cold unsalted butter, cut into 1/2-inch pieces, plus more for the pan
1 3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon kosher salt
6 tablespoons ice-cold water
1/2 cup rolled oats
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon

Steps:

  • For the rhubarb jam: Toss the rhubarb with the cornstarch in a medium saucepan. Stir in the sugar and water and bring to a simmer over medium-high heat. Reduce the heat and simmer, stirring often, until the rhubarb has broken down and the mixture is very thick, about 20 minutes. Cool completely.
  • For the crust: Place a large rimmed baking sheet in the oven and preheat to 375 degrees F. Line an 8-by-8-inch metal baking pan with foil; butter the foil.
  • Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add the water and pulse until the dough comes together in a ball.
  • Measure out 2/3 cup of the dough and place in a small bowl. Transfer the remaining dough to the prepared baking pan and push evenly into the bottom of the pan. Refrigerate until firm, about 10 minutes.
  • Meanwhile, add the oats, allspice and cinnamon to the dough in the bowl and mix well to combine. Refrigerate until firm, about 10 minutes.
  • Spoon the rhubarb jam onto the chilled crust and spread evenly with an offset spatula. Crumble the oat topping over the jam. Place the baking pan on the preheated baking sheet and bake until the crust and topping are golden brown, 40 to 45 minutes. Transfer to a rack to cool completely. Carefully remove from the pan and cut into bars.

LEMON RHUBARB BARS



Lemon Rhubarb Bars image

Sweet crunchy crust with a tart filling makes these lemon rhubarb bars deliciously sweet, yet tart. Warning: they are also highly addictive!

Provided by Readr4evr

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h40m

Yield 24

Number Of Ingredients 10

2 cups flour
1 cup unsalted butter
½ cup white sugar
4 eggs
1 cup white sugar, or to taste
6 tablespoons all-purpose flour
2 cups chopped rhubarb, or more to taste
1 cup shredded coconut
6 tablespoons lemon juice
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix 2 cups flour, butter, and 1/2 cup white sugar together in a bowl until crumbly; press into the bottom of a 12x9-inch baking dish.
  • Bake in preheated oven until crust is light brown, 25 to 30 minutes.
  • Beat eggs, 1 cup sugar, and 6 tablespoons flour together in a bowl until smooth; add rhubarb, coconut, lemon juice, and vanilla extract and stir to coat. Pour the rhubarb mixture over the crust.
  • Bake in preheated oven until the fruit layer is set, 35 to 40 minutes. Let bars cool completely before serving.

Nutrition Facts : Calories 191.3 calories, Carbohydrate 24.4 g, Cholesterol 51.3 mg, Fat 9.5 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 6 g, Sodium 22.2 mg, Sugar 14 g

RHUBARB SHORTBREAD BARS



Rhubarb Shortbread Bars image

A shortbread-like, very sweet yet tart-tasting dessert bar that is great alone or with vanilla ice cream.

Provided by Kitchen Witch

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h25m

Yield 9

Number Of Ingredients 9

1 cup all-purpose flour
½ cup butter, softened
5 tablespoons confectioners' sugar
1 cup brown sugar
2 eggs, beaten
½ cup white sugar
¼ cup all-purpose flour
¾ teaspoon salt
2 cups 1/4-inch slices rhubarb

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix 1 cup flour, butter, and confectioners' sugar together in a bowl; pack the mixture firmly into the bottom of a 9-inch square baking dish.
  • Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes.
  • Whisk brown sugar, eggs, white sugar, 1/4 cup flour, and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the crust.
  • Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into bars.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 53.8 g, Cholesterol 68.4 mg, Fat 11.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 6.9 g, Sodium 290.3 mg, Sugar 39.3 g

RHUBARB OAT BARS



Rhubarb Oat Bars image

These chewy rhubarb bars provide just the right amount of tartness and sweetness. They are simply unbeatable! -Renette Cressey, Fort Mill, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 bars.

Number Of Ingredients 10

1-1/2 cups chopped fresh or frozen rhubarb
1 cup packed brown sugar, divided
4 tablespoons water, divided
1 teaspoon lemon juice
4 teaspoons cornstarch
1 cup old-fashioned oats
3/4 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/2 teaspoon salt
1/3 cup butter, melted

Steps:

  • In a large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender. , Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside., In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly. , Press half of the oats mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

Nutrition Facts : Calories 145 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 126mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

RHUBARB OATMEAL BARS



Rhubarb Oatmeal Bars image

A delicious rhubarb bar, great for the first rhubarb of the season, or to use up the last. I have found that cooking the rhubarb in half water half fruit juice (I've used orange or pineapple) enhances the flavour nicely.

Provided by Lezlie

Categories     Bar Cookie

Time 35m

Yield 24 bars

Number Of Ingredients 12

1/2 cup chopped nuts
1 1/2 cups rolled oats
1 cup brown sugar, packed
1/4 teaspoon salt
1 1/2 cups flour
1 cup shortening
1/4 teaspoon vanilla
3 cups chopped rhubarb
1 1/2 cups sugar
2 tablespoons cornstarch
1/4 cup water
1 teaspoon vanilla

Steps:

  • Crust: Combine all ingredients until crumbly.
  • Pat half of mixture into 13x9" baking pan and bake for about 20 minutes before pouring filling on top.
  • Filling: In saucepan combine rhubarb, sugar, cornstarch and water.
  • Cook until clear.
  • Blend in vanilla.
  • Pour over baked crust.
  • Sprinkle with remaining crumb mixture.
  • Bake at 350° for 20 minutes.

Nutrition Facts : Calories 229.7, Fat 10.4, SaturatedFat 2.4, Sodium 47.2, Carbohydrate 32.9, Fiber 1.3, Sugar 21.8, Protein 2.1

RHUBARB DREAM BARS



Rhubarb Dream Bars image

I love rhubarb and this is my favorite way to fix it. I have to make this when I have company over or I will eat the whole thing myself:)...so, so good.

Provided by Margo59

Categories     Dessert

Time 1h20m

Yield 36 serving(s)

Number Of Ingredients 8

2 cups flour
3/4 cup powdered sugar
1 cup butter or 1 cup margarine
4 large eggs
2 cups sugar
1/2 cup flour
1/2 teaspoon salt
4 cups thinly sliced rhubarb

Steps:

  • In food processor, mix together the crust ingredients.
  • Press into a 15 x 10-inch pan.
  • Bake at 350° for 15 minutes (crust will be very light colored).
  • Meanwhile, combine eggs, sugar, flour and salt; beat together.
  • Fold in rhubarb.
  • Spread filling mixture on hot crust; return to oven to bake 40-45 minutes longer.
  • Cool; cut into bars.

RHUBARB CUSTARD BARS



Rhubarb Custard Bars image

Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3 dozen.

Number Of Ingredients 14

2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, room temperature, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

Steps:

  • In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 198 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

RHUBARB GOOEY BUTTER CAKE BARS



Rhubarb Gooey Butter Cake Bars image

A riff on the classic gooey butter cake, these custardy dessert bars (made easy with Betty Crocker™ yellow cake mix!) are filled with chopped rhubarb. If you only have fresh rhubarb on hand, or it's not in season and frozen is available, this recipe can work equally well with whichever you have on hand. Serve with a scoop of vanilla ice cream, or top with a from-scratch sweetened whipped cream for an added level of deliciousness! It's a great potluck treat and travels well.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, melted
1 egg
1 package (8 oz) cream cheese, softened
3 1/2 cups powdered sugar
1/2 cup butter, melted
3 eggs
2 cups frozen cut rhubarb, thawed, drained or chopped fresh rhubarb
1 tablespoon powdered sugar
Serve with sweetened whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, stir Cake Base ingredients until well blended. Spread in pan.
  • In another large bowl, beat cream cheese and 3 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter. Add eggs, one at a time, scraping bowl occasionally. Stir in rhubarb. Pour batter evenly into pan over cake base.
  • Bake 38 to 43 minutes or until golden brown on edges and center is set. Cool completely, about 2 hours.
  • When ready to serve, sprinkle 1 tablespoon powdered sugar over top. Using sharp knife, cut into 6 rows by 4 rows, cleaning knife blade after each cut. Serve with whipped cream. Store loosely covered in refrigerator.

Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 230 mg, Sugar 26 g, TransFat 0 g

RHUBARB CRUMB BARS



Rhubarb Crumb Bars image

Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h25m

Yield Makes 16

Number Of Ingredients 13

6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
1 cup all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/4 teaspoon salt
1/2 pound rhubarb, cut into 1/2-inch pieces
1 tablespoon light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
  • Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
  • Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
  • Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.

Nutrition Facts : Calories 216 g, Fat 11 g, Protein 3 g

STRAWBERRY RHUBARB DESSERT BARS



Strawberry Rhubarb Dessert Bars image

I use this one every year during rhubarb season. A Pennsylvania State Fair Butter Cookie Contest Winner, originally found on the Land O' Lakes website. Times do not include cooling time.

Provided by Muffin Goddess

Categories     Bar Cookie

Time 1h

Yield 24-36 cookies

Number Of Ingredients 13

1 1/2 cups fresh rhubarb, sliced into 1-inch pieces (unsweetened frozen rhubarb may be used)
1 1/2 cups fresh strawberries, sliced
1 tablespoon lemon juice
1/2 cup granulated sugar
2 tablespoons cornstarch
1 1/2 cups all-purpose flour
1 1/2 cups quick oats (old fashioned may be used, but not instant)
1 cup brown sugar (firmly packed, I use light brown but dark can be substituted)
3/4 cup butter, softened (12 tbs., or 1 1/2 sticks)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup confectioners' sugar
1 -2 tablespoon milk or 1 -2 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F. Grease the bottom of a 13x9 inch baking pan.
  • Combine rhubarb, strawberries, and lemon juice in a 2-qt saucepan. Cover and cook over medium heat, stirring occasionally, 8 to 12 minutes or until fruit is tender.
  • Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture.
  • Keep cooking, stirring constantly, until mixture comes to a boil (approximately 1 minute). Continue boiling until thickened (1 minute). Remove from heat and set aside.
  • Combine all crust ingredients in a large mixing bowl. Beat on low speed, scraping bowl often, for 1 to 2 minutes or until mixture is crumbly.
  • Set aside 1 1/2 cups of crumb mixture.
  • Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture.
  • Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown.
  • Cool completely (I pop pan in fridge for a bit if I'm short on time).
  • Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.

Nutrition Facts : Calories 171.6, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 105, Carbohydrate 28, Fiber 1.1, Sugar 17.3, Protein 1.7

RHUBARB DREAM BARS



Rhubarb Dream Bars image

Dreaming of a different way to use rhubarb? Try these sweet bars with a tender shortbread-like crust topped with rhubarb, walnuts and coconut for delicious results. -Marion Tomlinson, Madison, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 8

1-1/4 cups all-purpose flour, divided
1/3 cup confectioners' sugar
1/2 cup cold butter, cubed
1-1/4 to 1-1/2 cups sugar
2 large eggs
2 cups diced fresh or frozen rhubarb
1/2 cup chopped walnuts
1/2 cup sweetened shredded coconut

Steps:

  • In a large bowl, combine 1 cup flour and the confectioners' sugar. Cut in butter until crumbly. Pat into a lightly greased 13x9-in. baking dish. Bake at 350° for 13-15 minutes or until edges are lightly browned., In a large bowl, combine sugar and remaining flour. Add eggs. Stir in the rhubarb, walnuts and coconut; pour over crust. Bake 30-35 minutes longer or until set. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 34mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

AMISH RHUBARB BARS



Amish Rhubarb Bars image

The recipe is from the Kalona, IA Historical Village Cookbook published in 1971, so it is almost an antique recipe. The contributor, Marilyn Svoboda, calls it Rhubarb Delight. An Amish farm that has a market stall sells these and calls them Rhubarb Dream Bars. My mom calls them Rhubarb Bars. So take your pick of names!

Provided by acetate3

Categories     Bar Cookie

Time 1h12m

Yield 21 bars, 21 serving(s)

Number Of Ingredients 8

1 cup flour, I use 1/2 unbleached and 1/2 whole wheat pastry flour
1/2 cup butter, the original recipe used margarine
3 tablespoons powdered sugar
2 eggs, beaten
1 cup sugar, gradually whisked with the eggs
3/4 teaspoon salt
2 cups finely chopped rhubarb, this measure is quite arbitrary, I use however much I have, within reason
1/4 cup flour

Steps:

  • Mix together crust, press into 9x13 or 9x9 pan.
  • Bake at 375 degrees for 10-12 minutes.
  • Remove crust and reduce heat to 350 degrees.
  • Combine filling ingredients; eggs beaten first, gradually whisk 1 cup sugar into the eggs, then add rhubarb and flour.
  • Once mixture is completely combined, spoon into crust and evenly distribute
  • Bake an additional 35-45 minutes at 350 degrees.
  • Once cooled, cut into squares. I use a 9x13 pan and cut into 21 squares.

Nutrition Facts : Calories 116.4, Fat 4.9, SaturatedFat 2.9, Cholesterol 29.3, Sodium 129.1, Carbohydrate 16.9, Fiber 0.4, Sugar 10.8, Protein 1.5

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From chocolatewithgrace.com
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RHUBARB DREAM BARS ARE DELICIOUS AND EASY TO MAKE!
2022-05-31 Whirl the crust ingredients in a food processor and then press into the prepared pan. Bake for 15 min., crust will still remain very pale in color. While crust is baking mix together …
From noshingwiththenolands.com
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RHUBARB SHORTBREAD CRUST BARS RECIPE - THE FOOD CHARLATAN
2022-05-10 While the rhubarb soaks, prepare the shortbread crust. Preheat the oven to 375 degrees F. Line an 8×8 or 9×9 inch square pan with parchment paper, or spray with nonstick …
From thefoodcharlatan.com
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TOP 10 RHUBARB RECIPES | TASTE OF HOME
2020-03-16 Raspberry-Rhubarb Slab Pie Slab pie is a pastry baked in a jelly-roll pan and cut into slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker …
From tasteofhome.com
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STRAWBERRY RHUBARB CRUMB BARS - SALLY'S BAKING ADDICTION
2020-04-23 Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside. Make …
From sallysbakingaddiction.com
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RHUBARB BARS - I AM BAKER
2021-06-18 In a medium bowl, lightly beat two eggs. Add sugar, flour, salt, cinnamon, and vanilla and mix until combined. Gently fold in the diced rhubarb. Pour mixture over the hot crust. …
From iambaker.net
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RHUBARB DREAM BARS | KING ARTHUR BAKING
Using your fingers, a pastry fork or blender, mixer or food processor, work in the butter until crumbly. Add the zest and juice, and press the mixture into the bottom of a lightly greased 9" x …
From kingarthurbaking.com
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31 BEST RHUBARB RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS
Though tart and slightly sour when raw, rhubarb is surprisingly sweet and versatile in these delicious recipes. Make the most of it with fresh cocktails, decadent desserts and meaty main …
From foodnetwork.com
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RHUBARB CHEESECAKE BARS RECIPE - WHOLESOME FARMHOUSE RECIPES
2022-06-10 In a large bowl, combine the rhubarb, granulated sugar, and flour. Add the rhubarb mixture to the baked crust. Continue baking for 15 minutes at 375 degrees Fahrenheit. …
From wholesomefarmhouserecipes.com
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BEST RHUBARB JAM BARS RECIPES - FOOD NETWORK CANADA
2018-04-10 Transfer the remaining dough to the prepared baking pan and push evenly into the bottom of the pan. Refrigerate until firm, about 10 minutes. Step 5. Meanwhile, add the oats, …
From foodnetwork.ca
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RHUBARB CREAM CHEESE BARS RECIPE | RECIPELION.COM
2 days ago First is the buttery crust layer, followed by the tart rhubarb layer, next is the creamy cheesecake filling layer, and finally the sour cream glaze is spread over the top. Springtime …
From recipelion.com
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GLUTEN FREE RHUBARB CRISP BARS | SWEET & TART DESSERT
2022-06-10 Make the crust. In a large bowl, place the flour blend, xanthan gum, cornstarch, granulated sugar, and salt, and whisk to combine well. Add the 12 tablespoons room …
From glutenfreeonashoestring.com
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HOW TO MAKE THE BEST STRAWBERRY RHUBARB BARS - TASTE OF HOME
2019-04-29 Step 3: Top with fruit and crumble. Top with rhubarb and sprinkle the gelatin on top. To make the crumble, combine your sugar and flour. Cut cold butter into mixture until it looks …
From tasteofhome.com
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RASPBERRY RHUBARB OATMEAL BARS
2022-06-09 Crust and Topping. Preheat oven to 350F. Line a 9×9 baking pan with parchment paper. Set aside. In a large bowl, combine oats, flour, sugar, baking powder, cinnamon, …
From wholeandheavenlyoven.com
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RHUBARB PUDDING BARS | 12 TOMATOES
In a large bowl, mix together graham cracker crumbs, sugar, and butter. Set aside 2 tablespoons of mixture, and press the rest into the baking dish. Bake for 8-10 minutes. Remove from oven …
From 12tomatoes.com
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TANGY HOMEMADE RHUBARB BARS - BROMA BAKERY
2015-06-01 Set aside. Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper and set aside. In a standing mixer fitted with a whisk attachment, cream the butter, cream …
From bromabakery.com
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SCRUMPTIOUS STRAWBERRY RHUBARB BARS - MY ISLAND BISTRO KITCHEN
2022-06-13 Line 8”x8” baking pan with parchment paper, leaving enough paper overhang on sides to grip and lift baked bar from pan for cutting. Spray parchment paper lightly with non …
From myislandbistrokitchen.com
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RHUBARB OATMEAL BARS - ROOTSY NETWORK
2022-06-13 Spread the rhubarb mixture evenly over the crust. Top the filling with the remaining crust, by crumbling bits of the oat mixture over the top. Bake in the preheated oven for 30-35 …
From rootsy.org
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RHUBARB OATMEAL BARS | LITTLE HOUSE BIG ALASKA
2019-07-07 mix the dry ingredients together. cut the butter in chunks and drop it in the dry mix, cut in with a pastry blender or two knives, or use your hands mix it in. keep mixing until it looks …
From littlehousebigalaska.com
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STRAWBERRY RHUBARB DESSERT BARS RECIPE | LAND O’LAKES
Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, 8-12 minutes or until fruit is tender. Cover; cook over medium heat, …
From landolakes.com
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RHUBARB CUSTARD BARS (ONE BOWL) - BAKED
2022-05-09 Pour the rhubarb custard mixture over the pre-baked shortbread crust. Use a rubber spatula or fork to spread the rhubarb into an even layer. Place the baking dish back in …
From baked-theblog.com
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STRAWBERRY RHUBARB BARS | FOODTALK
1 day ago While crust is in the oven, make the filling by mixing the eggs, granulated sugar, flour and salt together in a medium bowl.Next, gently stir in diced strawberries and rhubarb until …
From foodtalkdaily.com
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OLD FASHIONED RHUBARB CRUMBLE BARS WITH STREUSEL TOPPING
2020-05-19 Instructions. Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray, set aside. FILLING: In a medium-sized saucepan over medium heat, stir …
From anaffairfromtheheart.com
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RHUBARB LEMON BARS - DINNER WITH JULIE
2011-07-03 Rhubarb Lemon Bars. Preheat oven to 350°F. In a medium bowl, stir together the butter and sugar until creamy. Add flour and salt and stir until well combined and crumbly. …
From dinnerwithjulie.com
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RHUBARB CRUMBLE BARS - DEL'S COOKING TWIST
2022-06-02 Making the rhubarb compote is easy. Stir all the compote ingredients except the cornstarch in a saucepan, and cook on medium heat until bubbling. Lower the heat and add …
From delscookingtwist.com
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Top Asked Questions

How to bake rhubarb bars in oven?
Rhubarb Bars Recipe Preheat oven to 350 F. In a medium bowl, combine the flour and powdered sugar. Using a pastry blender cut in butter until the mixture resembles coarse crumbs. Pat the crumbs into a well-greased 9 x 13 in baking pan. Bake the crust at 350 F for 10-12 min or until lightly browned.
How do you make Rhubarb Custard bars?
These tasty rhubarb custard bars have only a few ingredients and are crazy easy to make. Preheat oven to 350°F. In a bowl mix crust ingredients together. Press crust into a greased 9 x 13-inch pan. Bake for 15 minutes and remove from the oven.
How do you make a rhubarb cake?
Preheat oven to 350˚. Make crust: Cream together butter & sugar, then add salt. Add flour and mix to combine. Press into 9×13, and dock with a fork. Bake for 10 minutes. While crust is baking, beat together sugar, flour, evaporated milk, and egg yolks for the filling. Stir in rhubarb.
How do you make rhubarb juice?
Cut rhubarb into 1/2 inch pieces. In a large bowl or try, mix rhubarb with sugar, salt, and orange peel. Let sit for 30 minutes. Add all of the mixture including juices to a medium pot and gently simmer for 10 minutes with cover on, stirring occasionally.

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