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 CRUMB BARS
Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h25m
Yield Makes 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 216 g, Fat 11 g, Protein 3 g
RHUBARB CUSTARD BARS
Make and share this Rhubarb Custard Bars recipe from Food.com.
Provided by jagret
Categories Bar Cookie
Time 1h10m
Yield 18 bars, 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over to 350°F.
- Combine flour, melted butter, and powdered sugar. Put in a 9x13 inch pan, and spread out evenly. Bake for 15 minutes.
- Combine eggs, flour, sugar, and salt. Fold in rhubarb. Pour over crust and bake for 45 minutes.
- 1/2 batch fits in an 8x8 pan.
FIVE-INGREDIENT RHUBARB SQUARES
Rhubarb in your garden? Turn it and four other ingredients into a delicious warm-from-the-oven dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 2 tablespoons of the cake mix. In large bowl, cut butter into remaining cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In bottom of ungreased 13x9-inch pan, pat 2 cups of the mixture. Reserve remaining crumbly mixture for topping. Bake 13 minutes.
- In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.
- Bake 45 to 50 minutes longer or until golden brown and center is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 46 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 34 g, TransFat 0 g
RHUBARB OATMEAL BARS
A delicious rhubarb bar, great for the first rhubarb of the season, or to use up the last. I have found that cooking the rhubarb in half water half fruit juice (I've used orange or pineapple) enhances the flavour nicely.
Provided by Lezlie
Categories Bar Cookie
Time 35m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Crust: Combine all ingredients until crumbly.
- Pat half of mixture into 13x9" baking pan and bake for about 20 minutes before pouring filling on top.
- Filling: In saucepan combine rhubarb, sugar, cornstarch and water.
- Cook until clear.
- Blend in vanilla.
- Pour over baked crust.
- Sprinkle with remaining crumb mixture.
- Bake at 350° for 20 minutes.
Nutrition Facts : Calories 229.7, Fat 10.4, SaturatedFat 2.4, Sodium 47.2, Carbohydrate 32.9, Fiber 1.3, Sugar 21.8, Protein 2.1
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
RHUBARB JAM BARS
Provided by Valerie Bertinelli
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- For the rhubarb jam: Toss the rhubarb with the cornstarch in a medium saucepan. Stir in the sugar and water and bring to a simmer over medium-high heat. Reduce the heat and simmer, stirring often, until the rhubarb has broken down and the mixture is very thick, about 20 minutes. Cool completely.
- For the crust: Place a large rimmed baking sheet in the oven and preheat to 375 degrees F. Line an 8-by-8-inch metal baking pan with foil; butter the foil.
- Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add the water and pulse until the dough comes together in a ball.
- Measure out 2/3 cup of the dough and place in a small bowl. Transfer the remaining dough to the prepared baking pan and push evenly into the bottom of the pan. Refrigerate until firm, about 10 minutes.
- Meanwhile, add the oats, allspice and cinnamon to the dough in the bowl and mix well to combine. Refrigerate until firm, about 10 minutes.
- Spoon the rhubarb jam onto the chilled crust and spread evenly with an offset spatula. Crumble the oat topping over the jam. Place the baking pan on the preheated baking sheet and bake until the crust and topping are golden brown, 40 to 45 minutes. Transfer to a rack to cool completely. Carefully remove from the pan and cut into bars.
RHUBARB BARS
Rhubarb bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert.
Provided by Mary
Categories Dessert
Time 3h
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F. In a medium bowl, combine the flour and powdered sugar. Using a pastry blender cut in butter until the mixture resembles coarse crumbs.
- Pat the crumbs into a well greased 9 x 13 in baking pan. Bake the crust at 350 F for 10-12 min or until lightly browned.
- While the crust is in the oven, mix together eggs, sugar, flour and salt. Gently stir in the diced rhubarb.
- Pour the rhubarb mixture over the hot crust. Return bars to the hot oven. Reduce oven temperature to 325 F and bake for 30-35 min or until the filling is set and no longer jiggly
- Cool for 30 mins on the counter and the refrigerate until chilled before cutting into bars.
Nutrition Facts : ServingSize 1 bar, Calories 179 kcal, Carbohydrate 27 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 41 mg, Sodium 113 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 2 g
STRAWBERRY RHUBARB CRUMBLE BARS
Strawberry Rhubarb Crumble Bars are such a delicious summertime treat! They are so easy to make and loaded with sweet strawberries, brown sugar, oats, and fresh rhubarb - it will be hard to stop at just one.
Provided by Jeannie Z
Categories Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Combine the rhubarb, strawberries, and lemon juice in a medium saucepan. Cover and cook on medium heat for 8 - 12 minutes or until fruit is tender, stirring occasionally.
- Mix together the ½ cup granulated sugar and cornstarch in a bowl. Stir into the fruit mixture. Continue cooking, stirring constantly until the mixture comes to a boil. Continue boiling one minute, stirring constantly. Remove from heat and set aside.
- Preheat the oven to 350°F and grease your 13 x 9 baking pan with butter.
- Combine all crust ingredients in a bowl. Using a pastry blender or the back of a fork, combine the ingredients until they resemble coarse crumbs.
- Reserve 1 ½ cups crumb mixture. Press the remaining crumb mixture into a greased 13x9 baking pan using a spatula or the back of a fork. Spread filling over the crust. Sprinkle with the reserved crumb mixture.
- Bake 30-35 minutes or until golden brown. Cool completely.
Nutrition Facts : Calories 120 kcal, Carbohydrate 27 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 59 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 2 g, ServingSize 1 serving
FRESH RHUBARB BARS RECIPE
Bars made of a sweet, thin and crispy crust covered with a thin layer of fresh sweetened rhubarb. A quick and easy bar recipe.
Provided by RecipeTips
Time 1h30m
Number Of Ingredients 10
Steps:
- Mix ingredients for crust and pat into bottom of 9x13 pan. Bake at 350° for 15-20 minutes. Combine ingredients for top, then add rhubarb. Pour over cooled crust and bake for 30-40 minutes at 350 degrees F.
RHUBARB CRUMBLE BARS
Steps:
- Preheat the oven to 200°C, gas mark 6. Place the rhubarb into a roasting dish and sprinkle over the caster sugar. Roast for 25-30 minutes, or until the rhubarb begins to soften and becomes jammy. Strain off any excess liquid. Remove from the oven and allow to cool. Turn the oven to 180°C, gas mark 4.
- Put the butter, flour, brown sugar and ginger into a food processor, and whizz until fine breadcrumbs form. Spoon half the mixture (about 300g) into a small bowl, then stir in the oats. This will be the crumble topping. Add the egg yolk to the remaining mixture in the food processor and pulse until a dough forms.
- Grease and line a 23cm square tin with baking parchment. Press the dough into the bottom of the tin, pushing it right into the corners until it is a flat, even layer. Prick all over with a fork, then bake for 10 minutes near the bottom of the oven to dry it out slightly. Strain the rhubarb and discard the juice.
- When the base is slightly crisper, spread the rhubarb on top, making sure it covers the whole base evenly. Gently squeeze the crumble topping using your hands so it clumps together slightly, then sprinkle it over the rhubarb. When it's completely covered, bake for 40 minutes, or until the topping is golden brown and the rhubarb is bubbling through. Leave to cool for 15 minutes.
- Slice the traybake into 14 bars, then eat warm or chill in the fridge for later. These bars will keep for up to 1 week in an airtight container.
Nutrition Facts : Calories 253 calories, Carbohydrate 32.6 g, Fat 12.6 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 7.6 g, Sodium 0.3 g, Sugar 20.4 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 DREAM BARS
A delicious rhubarb creamy square that is perfect for spring and summer!
Provided by Tara Noland
Categories Dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F. Line the bottom of an 8x8" pan with parchment bringing it up the sides so that it will be easy to remove the squares after. Whirl the crust ingredients in a food processor and then press into the prepared pan. Bake for 15 min., crust will still remain very pale in color.
- While crust is baking mix together eggs, sugar, flour and salt and whisk well. Stir in rhubarb. Pour onto the hot crust and continue to bake for 40-45min.
- Let the bars cool and remove with the parchment paper. Cut into squares.
Nutrition Facts : Calories 171 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 92 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
RHUBARB OATMEAL BARS
This recipe for Rhubarb Oatmeal Bars will get that last bag of rhubarb right out of the freezer. Pair it with another pantry staple, oatmeal and you've got cookies you can make just about anytime.
Provided by Laura
Categories Dessert Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚Make the Crust/Topping:
- mix the dry ingredients together
- cut the butter in chunks and drop it in the dry mix, cut in with a pastry blender or two knives, or use your hands mix it in
- keep mixing until it looks like coarse crumbs
- save off 1 cup of crumbs
- press the rest in the bottom of a 9X13 baking dish
- Make the Rhubarb Filling
- put the rhubarb, water (if using) and sugar in a sauce pan
- bring it to a boil over medium high heat, it will get very juicy as it cooks
- once it comes to a boil reduce the heat to keep it from scorching, just keep it bubbling lightly until the rhubarb is just starting to get soft
- remove 2/3 cup of the juice and whisk in the flour into it
- add it back in the pan and stir until thickened, cook and stir for 1-2 minutes and remove from the heat (you just made rhubarb gravy!)
- spread the rhubarb over the base layer in the 9X13 sprinkle with reserved crumbs
- bake for 30-35 minutes until top is lightly brown and the rhubarb is bubbly
- let it cool before you cut it for best results
Nutrition Facts : Calories 211 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 97 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
RHUBARB CRUMBLE BARS
The buttery oatmeal crust and crumble are sweetened with brown sugar and complement the sweet-tart rhubarb center perfectly. These are the best rhubarb bars I have ever eaten!
Provided by Michaela Kenkel
Categories Bars
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray, set aside.
- FILLING: In a medium-sized saucepan over medium heat, stir together rhubarb, sugar, vanilla, water, and corn starch. Cook until it thickens, about 20 minutes or so, stirring regularly so it doesn't stick.
- CRUST/CRUMBLE: In a bowl, using a mixer or a wooden spoon, cream the butter until it's smooth. Add in brown sugar and combine well. Mix in baking soda and oatmeal. Fold in flour. The mixture will be crumbly.
- Press half of the crust/crumble mixture into the bottom of the prepared pan. Spread thickened filling over the top. Add remaining crust/crumble mixture to the top.
- Bake for 30 minutes. It can be served warm with ice cream. Store in the refrigerator.
Nutrition Facts : Calories 124 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 bar, Sodium 30 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
RHUBARB BARS WITH SHORTBREAD CRUST
Rhubarb Shortbread Bars are a dream come true! A thick and buttery shortbread crust, topped with a layer of simple rhubarb filling, and topped with even more glorious shortbread. There is a secret ingredient in this recipe that makes these rhubarb bars bright ruby red, and it's not food coloring. It works like a charm!
Provided by Karen
Categories Dessert
Time 1h20m
Number Of Ingredients 15
Steps:
- Begin by prepping the rhubarb: chop the rhubarb into bite size pieces. I like to split each stalk at least in half lengthwise (if not thirds) so that you don't get any huge chunks. After slicing, chop into 1/2 to 1 inch pieces.
- Add all the rhubarb to a bowl, along with 1/2 cup grenadine syrup. Stir it all together so that the rhubarb is coated. Let sit for 1-2 hours on the counter stirring occasionally, or even overnight (put it in the fridge, covered, if you go overnight.) This is to get the rhubarb a nice bright red color. It is not a necessary step but it sure is pretty!* When you are ready to make the rhubarb bars, drain the rhubarb in a colander.
- While the rhubarb soaks, prepare the shortbread crust. Preheat the oven to 375 degrees F.
- Line an 8x8 or 9x9 inch square pan with parchment paper, or spray with nonstick spray. Set aside.
- In a large bowl or stand mixer, add 1 cup (2 sticks) softened butter. Beat until smooth and creamy, making sure to scrape the sides and bottom of the bowl.
- Add 3/4 cup granulated sugar and beat again for at least 1-2 minutes, stopping to scrape the sides and bottom, until the mixture is light and fluffy.
- Add 1 and 1/2 teaspoons vanilla extract and beat.
- Add 2 cups of flour, spooned and leveled, and 3/4 teaspoon kosher salt.
- Beat in the flour and salt until the mixture has come together and has formed a ball. Scrape sides as necessary. Do not over mix; beat just until the flour is combined and then no more (otherwise your shortbread will be tough).
- Divide the dough into two, one with a little more than half the dough. (Cover the smaller piece of dough and put it in the fridge.)
- Press a little more than half of the dough into the prepared square pan. Getting your hands a little damp can be helpful. I like to leave the edges raised a half inch or so, so that you have a bit of crust on the edge pieces, but pressing it all flat will work too. If you have time, chill the dough for a few minutes, 10-20 minutes is best. Cold dough going into a hot oven makes for very tender shortbread.
- Bake the crust at 375 for about 15 minutes, or until light brown on the edges. My shortbread puffed up in the middle even though I had made a raised crust, so I gently pressed the center back down with the back of a spoon, when it was very hot from the oven still.
- Set the crust aside and let cool for a few minutes.
- Leave the oven on but lower the temperature to 350 degrees F.
- Meanwhile, prepare the rhubarb filling: drain the rhubarb in a colander or strainer. Add your red rhubarb to a medium bowl.
- Stir in 3/4 cup sugar (add a couple extra tablespoons if you skipped the grenadine soak*).
- Add 1/4 cup all purpose flour and stir.
- At this point you can add 1 tablespoon lemon juice and 1 teaspoon zest, but it is optional. It brightens up the flavor of the rhubarb, but you can definitely taste the lemon. Feel free to add just the juice and skip the zest for a milder hint of lemon. If you are a rhubarb purist, skip the lemon entirely.
- Pour the rhubarb filling over the baked crust.
- Use you fingers to break off medium pieces of shortbread from your stash in the fridge. Check the photos to see the size we're talking. I like big ol chunks. You don't have to cover the rhubarb entirely.
- Bake the rhubarb bars in the oven at 350 for about 45-50 minutes. The bars are done when the shortbread on top is golden in several spots across the top. A fork should also slide easily into a piece of rhubarb; it should be completely tender.
- Let the bars cool completely. I stuck mine in the freezer to speed this up.
- If you would like to top with a vanilla glaze, in a medium bowl combine 1 cup powdered sugar with 2 teaspoons milk, 1/2 teaspoon vanilla, and a pinch of salt. Whisk until smooth. Drizzle over the top of the cooled bars and let the glaze set up for 20-30 minutes before slicing and serving.
Nutrition Facts : ServingSize 1 g, Calories 535 kcal, Fat 21 g, SaturatedFat 13 g, Cholesterol 54 mg, Sodium 386 mg, Carbohydrate 85 g, Fiber 2 g, Sugar 55 g, Protein 4 g, TransFat 1 g, UnsaturatedFat 6 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.
More about "rhubarb bars food"
STRAWBERRY RHUBARB DESSERT BARS RECIPE - LAND O'LAKES
From landolakes.com
4.6/5 (51)Calories 170 per servingServings 24
- Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, 8-12 minutes or until fruit is tender.
- Combine 1/2 cup sugar and cornstarch in bowl. Stir into fruit mixture. Continue cooking, stirring constantly, 1 minute or until mixture comes to a boil. Continue boiling 1 minute or until thickened. Remove from heat. Set aside.
- Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
RHUBARB BARS | MIDWEST LIVING
From midwestliving.com
4/5 (1)Total Time 1 hr 5 minsServings 45Calories 122 per serving
- Grease a 13x9x2-inch baking pan; set aside. For filling: In a medium saucepan, combine rhubarb, the 1 cup granulated sugar and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Meanwhile, in a small bowl combine the 1/2 cup granulated sugar and the 2 tablespoons flour. Stir into rhubarb mixture. Cook and stir about 1 minute more or till thick. Remove from heat; stir in vanilla. Set aside.
- In a medium mixing bowl, combine the 1 1/2 cups flour, oats, brown sugar and baking soda. Using a pastry blender or 2 knives, cut in shortening till the mixture resembles coarse crumbs. Stir in 1/2 cup pecans or walnuts. Reserve 1 cup of the crumb mixture.
- Press remaining crumb mixture into the bottom of prepared pan. Evenly spread rhubarb mixture on top. Sprinkle with reserved crumb mixture and additional chopped nuts, if you like. Bake in a 375° oven for 30 to 35 minutes or till the top is golden. Cool on a wire rack. Cut into bars. Makes 45 bars.
TOP 10 RHUBARB RECIPES | TASTE OF HOME
From tasteofhome.com
Author Julie Meyers
RHUBARB CUSTARD BARS RECIPE | MYRECIPES
From myrecipes.com
5/5 (6)Calories 131 per servingServings 36
- To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, 1/2 cup sugar, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes or until crust is golden brown.
- To prepare filling, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour and 1 1/2 cups sugar in a large bowl; add milk and eggs, stirring with a whisk until well blended. Stir in rhubarb. Pour rhubarb mixture over crust. Bake at 350° for 40 minutes or until set. Cool to room temperature.
- To prepare topping, place 1/2 cup sugar, cheeses, and vanilla in a bowl; beat with a mixer at medium speed until smooth. Gently fold in whipped topping; spread evenly over baked custard. Cover and chill at least 1 hour. Garnish with mint sprigs, if desired.
RHUBARB BARS - MY FOOD AND FAMILY
From myfoodandfamily.com
Servings 48Total Time 1 hr 10 minsCategory HomeCalories 140 per serving
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix cornstarch and water until blended.
- Bring rhubarb, 1-1/4 cups granulated sugar and vanilla to boil in medium saucepan on medium heat, stirring frequently; simmer on medium-low heat 5 min. or until rhubarb is softened, stirring occasionally.
- Stir cornstarch mixture. Add to rhubarb mixture; cook and stir 1 to 2 min. or until thickened. Remove from heat.
RHUBARB CRUMBLE BARS - DEL'S COOKING TWIST
From delscookingtwist.com
4.7/5 (7)Category Cakes And PiesServings 9Estimated Reading Time 5 mins
- Mix all the dry ingredients together. Incorporate softened butter and pinch with your finger tips until no lumps remain. Add the egg, and stir well until the dough comes together.
- Heat rhubarb with sugar, lemon zest and juice on medium heat until bubbling. Lower the heat and add cornstarch, stirring well. Let simmer for 5 more minutes, until the mixture thickens.
TANGY HOMEMADE RHUBARB BARS - BROMA BAKERY
From bromabakery.com
4.1/5 (8)Estimated Reading Time 3 mins
- In a medium pot, combine chopped rhubarb, sugar, and water and heat over medium heat for 10-12 minutes, or until the rhubarb is completely broken down. Transfer mixture to a blender and puree until smooth. Set aside.
- In a standing mixer fitted with a whisk attachment, cream the butter, cream cheese, sugar, salt and vanilla extract until light and fluffy, about 2 minutes. Turn mixer to low speed and incorporate flour.
- Press dough firmly onto the bottom of the baking dish, spreading evenly to the edges. Bake for 15 minutes.
RHUBARB-ALMOND BARS RECIPE - CHOWHOUND
From chowhound.com
5/5 (15)Total Time 2 hrs 40 minsCategory DessertCalories 211 per serving
- Place the rhubarb and 1 cup of the sugar in a medium nonreactive saucepan over medium heat, stir to combine, and cook until the rhubarb releases some juices, about 5 to 10 minutes.
- Reduce the heat to low and simmer, stirring occasionally, until the rhubarb is soft and just starting to fall apart, about 25 to 30 minutes.
- Remove to a bowl and let cool. Combine the flour, remaining 1 cup sugar, baking powder, and salt in a large bowl.
- Grate the butter on the large holes of a box grater, add it to the flour mixture, and rub between your fingertips until the ingredients just hold together when squeezed, about 3 minutes.
HEALTHY RHUBARB BARS | VEGAN - SNEAKY VEG
From sneakyveg.com
4.8/5 (4)Total Time 35 minsCategory SnackCalories 258 per serving
- Pulse 125g walnuts and 75g chopped dates together in a high powered blender or food processor.
- Tip out onto a lightly floured surface and knead for a few seconds until it comes together into a dough.
RASPBERRY-RHUBARB CRUMBLE BARS - CRUMB: A FOOD BLOG
From crumbblog.com
5/5 (2)Category DessertsCuisine CanadianTotal Time 50 mins
- Preheat oven to 350F. Lightly butter an 8x8" square pan and line with a piece of parchment paper, leaving an overhang on either side. Lightly butter the parchment. Set aside.
- Prepare the filling. In a small saucepan set over medium heat, bring the filling ingredients to a simmer. Cook, stirring occasionally, for about 10 minutes or until the filling is thickened and rhubarb is starting to break down. Remove from heat and set aside to cool.
- Meanwhile, prepare the crumble crust. In a large mixing bowl, combine flour, oats, sugar, salt, baking powder and cinnamon. Drizzle in the melted butter, and stir until the mixture forms loose crumbs.
- Set aside 1 cup of the mixture for the topping. Press the remainder into the prepared baking pan, using the bottom of a glass or measuring cup to form an even layer. Spread the cooled filling onto the crust. Crumble the reserved topping evenly onto the filling, then scatter chopped walnuts over top.
5 EASY RHUBARB DESSERT RECIPES - KITCHN
STRAWBERRY CRUMBLE RHUBARB BARS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.8/5 (43)Total Time 2 hrsCategory DessertCalories 258 per serving
- Preheat oven to 350 degrees F (176 C) and line an 8x8-inch baking dish with parchment paper.
- Add oats, almonds, sea salt, and coconut sugar to a food processor or high-speed blender and pulse into a fine meal, making sure no large pieces remain.
- Add melted coconut oil and pulse to incorporate. It should form a loose dough that forms when squeezed between two fingers. Add more melted oil if too dry.
- Spread the mixture into the lined baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass).
STRAWBERRY RHUBARB CRUMB BARS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.4/5 (17)Total Time 3 hrsCategory Desserts
- Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. (See photo above for a visual.) This takes at least 5 minutes of cutting in with a pastry cutter.
- Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. Use your hands if needed– the mixture comes together easier with your hands than with a spoon. See photo above for a visual.
- You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly– that’s ok. Set aside. (Oats will be used in the topping in the next step.)
STRAWBERRY-RHUBARB BARS RECIPE | EATINGWELL
From eatingwell.com
4.2/5 (5)Total Time 2 hrs 45 minsCategory Healthy Bar & Brownie RecipesCalories 192 per serving
- To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
- Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
- Preheat oven to 400 degrees F. Generously coat a 9-by-13-inch baking dish with cooking spray.
- To prepare fruit filling & assemble bars: Combine 2 cups strawberries, 2 cups rhubarb, orange juice, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. (It may take up to 10 minutes to get a thick result if you start with frozen fruit.) Stir in the remaining 1 cup strawberries and 1 cup rhubarb and 1 teaspoon vanilla.
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