RHUBARB BARS WITH SHORTBREAD CRUST RECIPES

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RHUBARB SHORTBREAD BARS RECIPE | ALLRECIPES



Rhubarb Shortbread Bars Recipe | Allrecipes image

A shortbread-like, very sweet yet tart-tasting dessert bar that is great alone or with vanilla ice cream.

Provided by Kitchen Witch

Categories     Desserts    Cookies    Bar Cookie Recipes

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 1 9-inch square dish

Number Of Ingredients 9

1 cup all-purpose flour
½ cup butter, softened
5 tablespoons confectioners' sugar
1 cup brown sugar
2 eggs, beaten
½ cup white sugar
¼ cup all-purpose flour
¾ teaspoon salt
2 cups 1/4-inch slices rhubarb

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix 1 cup flour, butter, and confectioners' sugar together in a bowl; pack the mixture firmly into the bottom of a 9-inch square baking dish.
  • Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes.
  • Whisk brown sugar, eggs, white sugar, 1/4 cup flour, and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the crust.
  • Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into bars.

Nutrition Facts : Calories 327.1 calories, CarbohydrateContent 53.8 g, CholesterolContent 68.4 mg, FatContent 11.6 g, FiberContent 1 g, ProteinContent 3.6 g, SaturatedFatContent 6.9 g, SodiumContent 290.3 mg, SugarContent 39.3 g

RHUBARB SHORTBREAD SQUARES RECIPE: HOW TO MAKE IT



Rhubarb Shortbread Squares Recipe: How to Make It image

"I saw this recipe on the Internet and decided to try it since I had an abundance of rhubarb," says Marilyn Rodriguez of Fairbanks, Alaska. "It was a big hit!" The rhubarb topping is delicious and refreshing on a rich shortbread crust.

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 9 servings.

Number Of Ingredients 13

1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
FILLING:
4 cups diced fresh or frozen rhubarb
1-1/4 cups sugar
1/4 cup water
1/8 teaspoon salt
2 envelopes unflavored gelatin
1/3 cup cold water
4 to 6 drops red food coloring, optional
1 cup heavy whipping cream, whipped

Steps:

  • In a bowl, combine the flour, sugar and salt; cut in butter until crumbly. Press into a greased 8-in. square baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned. Cool on a wire rack., In a saucepan, bring the rhubarb, sugar, water rand salt to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until rhubarb is tender, stirring occasionally. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir into rhubarb mixture. Cook and stir until gelatin is dissolved. stir in food coloring if desired. Cover and refrigerate until cooled, about 2 hours., Fold in whipped cream. Spread over crust. Cover and refrigerate for 3 hours or until set. Cut into squares.

Nutrition Facts : Calories 366 calories, FatContent 20g fat (12g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 217mg sodium, CarbohydrateContent 44g carbohydrate (32g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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