Description
Delicious rhubarb dream bars with a tender crust and a sweet-tart filling. Perfect for dessert or a sweet snack!
Ingredients
Scale
- 1 cup (125 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs
- 1/4 cup (30 g) all-purpose flour (for filling)
- 1/4 teaspoon salt
- 2 cups (about 250 g) rhubarb, diced
Instructions
- Step 1: Heat oven to 350°F (177°C). Line an 8×8 inch pan with parchment paper, extending it over the edges to allow for easy removal later.
- Step 2: In a bowl, combine 1 cup flour, 1/2 cup sugar, and 1/2 cup softened butter. Use a pastry cutter or food processor to blend until mixture resembles coarse crumbs, avoiding overmixing for a tender crust.
- Step 3: Evenly press the crust mixture firmly and tightly into the bottom of the prepared pan to prevent filling seepage and sogginess.
- Step 4: Bake crust for about 15 minutes until it feels set to the touch but remains pale. If not set, bake an additional 5 minutes until firm but still pale.
- Step 5: In a medium bowl, whisk together 2 large eggs, 1 cup sugar, 1/4 cup flour, and 1/4 teaspoon salt for about 1 minute until just combined. Avoid overmixing to keep filling light and fluffy.
- Step 6: Gently fold in diced rhubarb. Pour the filling evenly over the hot baked crust in the pan.
- Step 7: Return the pan to the oven and bake for 40-45 minutes until filling is set but still slightly jiggly in the center, indicating it will firm up upon cooling.
- Step 8: Allow bars to cool completely in the pan. Use parchment paper to lift bars from the pan and cut into 16 squares. Cooling for at least 1 hour helps achieve clean cuts and maintains shape.
- Step 9: Before serving, sprinkle bars with powdered sugar if desired for a touch of sweetness to complement the tart rhubarb.
Notes
- Room Temperature: Store bars in an airtight container at room temperature for up to 2 days, avoiding direct sunlight or heat.
- Refrigeration: Store bars in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freezing: Wrap bars tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 3 months and thaw at room temperature before serving.
- Use firm, brightly colored rhubarb stalks with a crisp texture. If rhubarb is tough, peel outer layer before dicing to ensure tenderness in the filling.
- Avoid overmixing crust or filling components to maintain desirable crumbly texture and light filling consistency.
- Ensure crust is well-pressed and set before adding filling to prevent sogginess.
- Look for a slightly jiggly centre on the bars after baking; this means the filling is set and will finish firming as it cools.
- Let bars cool fully (at least 1 hour) before cutting for clean edges and to keep bars intact when sliced.
Nutrition
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided