The Best Rhubarb Bars
These old fashioned bars are packed with rhubarb in a creamy custard, on top of a shortbread crust. They're perfect for spring baking!
Ingredients
For the crust:
- 1 cup flour
- 5 tablespoons powdered sugar
- ½ cup cold butter, diced
For the filling:
- ¼ cup flour
- 1 cup sugar
- 1 tablespoon cornstarch
- ¾ teaspoon salt
- 2 eggs, beaten
- 2 cups chopped rhubarb
Instructions
- Preheat oven to 350°F. Grease an 8x8 inch baking dish with cooking spray.
- Whisk 1 cup of flour and the powdered sugar in a large bowl.
- Using your fingers, a fork, or a pastry blender, cut the butter into the flour mixture, similar to making a pie crust. The butter should be the size of small peas and the dough should stick together when pressed together.
- Pour the dough into the baking dish and pat down into an even layer. Bake for 15 minutes.
- Meanwhile, whisk together the ¼ cup flour, sugar, cornstarch, and salt. Gently stir in the beaten eggs and the chopped rhubarb. Only stir JUST until combined.
- Pour the mixture into the baked crust, and bake for another 38–45 minutes. The center should not move at all when you jostle the pan.
- Let cool completely before cutting into bars. For best results, refrigerate for several hours before cutting.
Notes
Do not underbake the bars! They will not set up and they will be runny.
You will get the nicest looking slices when cutting if the bars are cold. I recommend storing the bars in the refrigerator.
Variations: add the zest of one lemon or one orange to the filling OR the crust; add ¼ teaspoon ground cinnamon to the filling.
The original recipe does not call for cornstarch. I added it so that the filling would firm up a little better.
Nutrition
Calories: 280kcalCarbohydrates: 42gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 63mgSodium: 291mgPotassium: 114mgFiber: 1gSugar: 27gVitamin A: 396IUVitamin C: 2mgCalcium: 35mgIron: 1mg
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