Saturday, May 4, 2013

Rhubarb Bars

Our friendly neighbor always gives us an open invitation each spring to get as much rhubarb as we want from his patch. I always look forward to rhubarb because it is a sign of more fruits to come in the summer.

I wanted to make rhubarb bars, but could not find a recipe for them in the three cookbooks I looked through. So I meshed a few recipes together and came up with this rhubarb bar. I wont tell you how many I have eaten. A short testimonial from me.


 Use a cookie scoop to add the top layer. 
Much easier than trying to do it with a spoon.


Smooth the scoops of dough out and bake.


Drizzle with glaze and off to a picnic you go.


Rhubarb Bars

Dough
1 cup butter, softened
1 1/2 cups sugar
3 eggs
3 cups all purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. vanilla

Filling
1 cup water
1 cup sugar
3 Tbsp. cornstarch
1 tsp. vanilla
3 Tbsp. strawberry jam
 4 cups rhubarb, chopped

Glaze
1/3 cup powdered sugar
2 tsp. cream

In a stand mixer cream butter and sugar. Add eggs one at a time and mix
well. Add flour, salt, baking powder and vanilla. Grease and flour a 9" x 13" baking dish and cover with parchment paper, grease the parchment paper also.
Spoon 3/4 of the batter into the baking dish and spread out.

In a saucepan whisk together water, sugar and cornstarch. 
Heat until thickened, remove from heat and add strawberry jam
and vanilla. Add chopped rhubarb and stir. Pour over dough and top
with remaining dough using a cookie scoop. Smooth out dough,
letting the filling show at some places. Bake at 350 degrees for 1 hour 
or until the middle is set and comes clean with a toothpick.
Remove from oven and cool completely.
Mix together glaze and drizzle over bars before serving.


Enjoy,
Hope

5 comments:

  1. Perfect timing... just got some rhubarb the other day and am looking for good recipes. :)

    ReplyDelete
  2. I LOVE rhubard so very much. It does not grow in the south, and it has been the source of great sorrow to me! If I am ever in the north in the spring I make great efforts to make something with rhubard in it. :)

    ReplyDelete
  3. Yum, can't wait to try these!

    ReplyDelete