JUNE'S LAYERED RHUBARB BARS
Delicious layers of rhubarb, Cool Whip® with marshmallows and vanilla pudding, on top of a graham cracker crust.
Provided by Lina Latvala
Categories Desserts Cookies Bar Cookie Recipes
Time 3h30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle 3/4 of the crushed graham crackers in the bottom of a 9x13-inch pan; reserve the other 1/4 for topping. Add melted butter over top and press into the pan.
- Bake in the preheated oven until set and browned, about 7 minutes. Remove from the oven and let cool.
- Mix rhubarb, sugar, cornstarch, and water together in a pot. Cook over medium heat until thick, 5 to 7 minutes. Add red food coloring. Put mixture on top of cooled crust.
- Mix frozen whipped topping and marshmallows together in a bowl; spread on top of rhubarb layer.
- Mix vanilla pudding with milk in a bowl. Put on top of marshmallow layer. Sprinkle with reserved 1/4 graham crackers. Cool in the refrigerator for about 3 hours.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 28.8 g, Cholesterol 16.7 mg, Fat 8.4 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 5.5 g, Sodium 112.4 mg, Sugar 21.5 g
RHUBARB BARS
These quick and easy Rhubarb Bars disappear every time we make them!
Provided by Garnish With Lemon
Categories Desserts
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a food processor, pulse the crust ingredients until they are a crumble consistency. Press into a 8 x 8 pan. Bake for 15 minutes.
- In a medium bowl, whisk together eggs and sugar.
- Add flour and salt and combine well.
- Gently stir in rhubarb and pour mixture over the hot crust.
- Bake for additional 35-40 minutes or until filling is set.
- Cool completely, cut into squares and serve.
Nutrition Facts : ServingSize 1 g, Calories 302 kcal, Carbohydrate 47 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 68 mg, Sodium 229 mg, Fiber 1 g, Sugar 32 g, UnsaturatedFat 4 g
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.
RHUBARB CUSTARD BARS
Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 198 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
RHUBARB BARS
This is a wonderful spring time recipe or even a winter one! Best if served fresh.
Provided by NELLIE30
Categories Desserts Cookies Bar Cookie Recipes
Time 1h15m
Yield 30
Number Of Ingredients 10
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.
Nutrition Facts : Calories 171.1 calories, Carbohydrate 26.3 g, Cholesterol 28.7 mg, Fat 6.7 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 4 g, Sodium 73.2 mg, Sugar 16.1 g
JUNE'S LAYERED RHUBARB BARS
Delicious layers of rhubarb, Cool Whip® with marshmallows and vanilla pudding, on top of a graham cracker crust.
Provided by Lina Latvala
Categories Bar Cookies
Time 3h30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle 3/4 of the crushed graham crackers in the bottom of a 9x13-inch pan; reserve the other 1/4 for topping. Add melted butter over top and press into the pan.
- Bake in the preheated oven until set and browned, about 7 minutes. Remove from the oven and let cool.
- Mix rhubarb, sugar, cornstarch, and water together in a pot. Cook over medium heat until thick, 5 to 7 minutes. Add red food coloring. Put mixture on top of cooled crust.
- Mix frozen whipped topping and marshmallows together in a bowl; spread on top of rhubarb layer.
- Mix vanilla pudding with milk in a bowl. Put on top of marshmallow layer. Sprinkle with reserved 1/4 graham crackers. Cool in the refrigerator for about 3 hours.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 28.8 g, Cholesterol 16.7 mg, Fat 8.4 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 5.5 g, Sodium 112.4 mg, Sugar 21.5 g
RHUBARB CREAM CHEESE BARS
This recipe is from my daughter, Jodi. It's a favorite at all of our early summer family gatherings.
Provided by Minnesota Wildflower
Categories Bar Cookie
Time 1h10m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Combine crust ingredients. Spread in 9X13" pan and bake at 375 for 10 minutes.
- Toss together ingredients for rhubarb layer and pour over crust. Bake for 15 minutes.
- Mix together cream cheese and sugar. Beat eggs in one at a time, pour mixture over rhubarb and bake 25 minutes at 375.
- Mix glaze ingredients and spread over bars as soon as they come out of the oven.
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