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easy rhubarb bar recipe rough and tumble farmhouse

Easy Rhubarb Bars

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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 12
Ingredients Equipment Method

Ingredients
  

Crust
  • 2 Cups Flour
  • 1/2 Cup + 2 Tbsp Powdered Sugar
  • 1 Cup Butter
Filling
  • 4 eggs whisked up
  • 1/2 Cup Flour
  • 1 1/2 tsp salt
  • 4 Cups chopped rhubarb- for me this was about six stalks but will depend on the size of them
  • 3 Cups Sugar

Equipment

  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Rubber Spatula
  • 13x9 Pan

Method
 

Crust
  1. Preheat the oven to 350 degrees F.
  2. Using a pastry cutter or fork, combine two cups of flour, the powdered sugar, and all the butter until you get coarse crumbs.
  3. Using the butter wrapper, grease a 13x9 pan.
  4. Press the flour/sugar/butter mixture evenly into the bottom of the pan.
  5. Bake for 15 minutes, then allow to cool to room temp. If your crust hasn't come together, bake for an additional five minutes.
Filling
  1. Wash, trim, and chop the rhubarb into 1/2 inch pieces.
  2. Combine the beaten eggs, sugar, and flour in a bowl using a whisk.
  3. Next, fold in the rhubarb until well blended.
  4. Pour this mixture overtop of the crust, then bake approximately 45 minutes.
  5. The bars are done when they are set, but the middle still is just a little wiggly.
  6. If your bars aren't set by 45 minutes, cover the edges with tinfoil and bake another five minutes. Check the bars, if not set, add another five minutes.
Chilling
  1. Allow them to cool to room temperature, then place in the fridge for a minimum of six hours for them to set entirely. They may also be eaten hot if you choose.
Storing
  1. Store in an airtight container in the fridge for up to one week, or in the freezer up to three months.