I love rhubarb and am lucky to have a booming crop in my backyard. Whipping up a batch of rhubarb bars seemed like the perfect treat for a Friday afternoon.
Rhubarb is truly a unique piece of produce. Technically a vegetable, people in the U.S. usually consider it a fruit. Freshly picked, its tart stalk can be nibbled plain or dipped in sugar, but I think it’s best turned into bars, pies, cakes and crisps. Who doesn’t love a little dessert?
Here’s Margo59’s recipe:
- 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
- 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 in color).
- 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.