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

Topping
  • 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?




6 comments:

  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.

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    Replies
    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.

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

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  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.

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

    ReplyDelete

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