Rhubarb Bars Recipe
These old fashioned bar cookies 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 granulated sugar
- 1 tablespoon cornstarch
- ¾ teaspoon salt
- 2 beaten eggs
- 2 cups chopped rhubarb
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Instructions
- Preheat oven to 350°F. Grease an 8x8 inch baking dish with cooking spray.
- Whisk 1 cup flour and 5 tablespoons powdered sugar in a large bowl.
- Using your fingers, a fork, or a pastry blender, cut ½ cup cold 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 remaining ¼ cup flour, 1 cup granulated sugar, 1 tablespoon cornstarch, and ¾ teaspoon salt. Gently stir in 2 beaten eggs and 2 cups 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.
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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