RHUBARB BAR RECIPES

RHUBARB BARS | MIDWEST LIVING

Rhubarb Bars | Midwest Living image

Provided by Midwest Living

Categories Food

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 45 bars

Number Of Ingredients 13

Ingredients

3 cups fresh or frozen unsweetened, sliced rhubarb
1 cup granulated sugar
¼ cup water
½ cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1?½ cups all-purpose flour
1?½ cups quick-cooking rolled oats
1 cup packed brown sugar
¼ teaspoon baking soda
1 cup shortening
½ cup chopped pecans or walnuts
Chopped pecans or walnuts (optional)

Steps:

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.

Nutrition Facts : Calories 122 calories, CarbohydrateContent 17 g, FatContent 5 g, ProteinContent 1 g, SaturatedFatContent 1 g, SodiumContent 10 mg

RHUBARB CRUMB BARS RECIPE | MARTHA STEWART

Rhubarb Crumb Bars Recipe | Martha Stewart image

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 Cookie Recipes

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Yield Makes 16

Number Of Ingredients 13

Ingredients

6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
1 cup all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/4 teaspoon salt
1/2 pound rhubarb, cut into 1/2-inch pieces
1 tablespoon light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1/2 teaspoon pure vanilla extract

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, FatContent 11 g, ProteinContent 3 g

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