Tuesday, April 24, 2012

Rhubarb Bars

Thanks to the former owners of our house, we are enjoying a bountiful rhubarb harvest. Years later we're still appreciating the chives, hyacinths, rhubarb, lavender, & lilacs! 

Rhubarb bars have a dense cake base & tangy rhubarb flavors.  They are covered in a crisp topping, perfect for dessert!

  • 2 cups flour
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/2 cup butter
  • 2 tablespoons milk
  • 3 ounces strawberry gelatin
  • 6 cups fresh or frozen rhubarb

  • 2 cups sugar
  • 1 cup flour
  • 1/2 cup butter

Preheat oven to 375. Grease a 13"x9" pan.

Mix 2 cups flour & baking powder. Cut in 1/2 cup butter. Stir in the eggs and milk.  Pour into the bottom of your pan.  Place rhubarb over the crust.  Sprinkle gelatin on top of the rhubarb.

Stir 2 cups sugar & 1 cup flour. Cut in 1/2 cup butter. Sprinkle over the gelatin.

Bake for about 45 minutes.

                What's your favorite way to enjoy rhubarb?


  1. Loved the bars! Thanks for sharing the recipe! I use to enjoy rhubarb syrup on vanilla ice cream growing up! We had rhubarb in our yard too.

    1. I'm so glad you like them as much as we do!

      Rhubarb ice cream topping sounds amazing...great idea for a Father's Day gift! Thanks for the tip.

  2. I'm hoping that I will have self restraint and not eat one for breakfast :-)

  3. I've been craving rhubarb lately. Guess I'll have to try a GF version of these soon! Today, I'm planning to make some grapefruit french macarons. Cross your fingers.

  4. Grapefruit macaroons...those sound amazing! Can't wait to read your post and recipe :-)


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