Fresh Rhubarb Bars Food

RHUBARB BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan.
• In a large bowl, stir together 2 cups of flour and baking powder. Cut in 1/2 cup of butter by pinching between your fingers or using a fork or pastry cutter until the mixture is crumbly. Stir in the egg and milk just until the mixture is moistened. Pat into the bottom of the prepared pan. Spread rhubarb over the crust in an even layer, then sprinkle the dry gelatin powder over the rhubarb.
• Prepare the topping by stirring together 2 cups white sugar and 1 cup flour. Cut in 1/2 cup of butter as you did for the crust. Sprinkle the topping evenly over the rhubarb.
• Bake in the preheated oven until the topping is golden brown and the rhubarb is tender enough to easily pierce with a fork, about 45 minutes. Cool and then cut into bars to serve.

RHUBARB BARS

Steps:

• For the bars: Preheat the oven to 350 degrees F with a rack in the middle.
• Grease and line a 9-inch square baking pan with parchment paper. Cut enough so there are wings hanging over the sides of the pan for when it's time to remove the bars!
• In a food processor, combine the flour, almond flour, granulated sugar and salt and pulse to combine. Add the butter, egg white and rosewater, if using. Pulse until the mixture clumps together into small to medium clumps of dough.
• Pour the dough out into the prepared pan and press evenly all around the bottom with a measuring cup or the back of a spatula until smooth.
• Bake until the crust is just set and the edges are light golden, 15 to 18 minutes. Remove to a rack to cool. Reduce the oven temperature to 325 degrees F.
• For the filling: Combine the rhubarb in a medium saucepan with water just to cover (about 1 1/2 cups water) and 1/4 cup granulated sugar. Scrape in the vanilla bean seeds and add the pod. Simmer until the rhubarb is falling apart, about 10 minutes. Cool, then strain and discard the solids. (See Cook's Note.)
• Add 1/4 cup of the reserved rhubarb juice to a small mixing bowl. Add the cornstarch. Use a small whisk or fork to combine until smooth and there are no cornstarch lumps. Add the rhubarb slurry to the saucepan with an additional 1/2 cup of the reserved rhubarb juice. (See Cook's Note for uses for any extra juice).
• Whisk in the eggs, yolks, salt, remaining 1 1/4 cups granulated sugar and 2 tablespoons lemon juice. Cook, whisking constantly, over medium heat until the mixture begins to simmer and thicken and bubbles pop to the surface, 7 to 10 minutes. Whisk in the zest, then the butter and coconut oil a little at a time. Whisk in just enough food coloring to make a salmon pink color, 2 to 3 drops.
• Pour the filling mixture over the cookie crust and bake until the edges are set, but the center is just a tiny bit jiggly, 25 to 30 minutes. Remove to a rack to cool completely.
• Once cooled, remove the bars from the pan. With a sharp knife, cut into 16 squares, wiping the blade after each cut. (You can also trim the edges for a cleaner look.) Dust with powdered sugar before serving.
• For longer storage, refrigerate between layers of parchment in a sealed container.

STRAWBERRY RHUBARB DESSERT BARS

Steps:

• Preheat oven to 350 degrees F. Grease the bottom of a 13x9 inch baking pan.
• Combine rhubarb, strawberries, and lemon juice in a 2-qt saucepan. Cover and cook over medium heat, stirring occasionally, 8 to 12 minutes or until fruit is tender.
• Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture.
• Keep cooking, stirring constantly, until mixture comes to a boil (approximately 1 minute). Continue boiling until thickened (1 minute). Remove from heat and set aside.
• Combine all crust ingredients in a large mixing bowl. Beat on low speed, scraping bowl often, for 1 to 2 minutes or until mixture is crumbly.
• Set aside 1 1/2 cups of crumb mixture.
• Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture.
• Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown.
• Cool completely (I pop pan in fridge for a bit if I'm short on time).
• Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.

RHUBARB CRUMB BARS

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
• Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
• Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
• Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.