STRAWBERRY RHUBARB DESSERT BARS RECIPE - FOOD.COM
I use this one every year during rhubarb season. A Pennsylvania State Fair Butter Cookie Contest Winner, originally found on the Land O' Lakes website. Times do not include cooling time.
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 24-36 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Grease the bottom of a 13x9 inch baking pan.
- Combine rhubarb, strawberries, and lemon juice in a 2-qt saucepan. Cover and cook over medium heat, stirring occasionally, 8 to 12 minutes or until fruit is tender.
- Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture.
- Keep cooking, stirring constantly, until mixture comes to a boil (approximately 1 minute). Continue boiling until thickened (1 minute). Remove from heat and set aside.
- Combine all crust ingredients in a large mixing bowl. Beat on low speed, scraping bowl often, for 1 to 2 minutes or until mixture is crumbly.
- Set aside 1 1/2 cups of crumb mixture.
- Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture.
- Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown.
- Cool completely (I pop pan in fridge for a bit if I'm short on time).
- Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.
Nutrition Facts : Calories 171.6, FatContent 6.2, SaturatedFatContent 3.7, CholesterolContent 15.3, SodiumContent 105, CarbohydrateContent 28, FiberContent 1.1, SugarContent 17.3, ProteinContent 1.7
STRAWBERRY RHUBARB MERINGUE DESSERT RECIPE | ALLRECIPES
A nice change from strawberry rhubarb pie.
Provided by THEO72
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Total Time 2 hours 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 1 9x13-inch dish
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Whisk together 2 cups of flour and 2 tablespoons of sugar in a bowl; use a pastry cutter to cut the butter into the flour mixture until the mixture resembles coarse crumbs. Press the crust into the bottom and up the sides of the prepared baking dish.
- Bake crust in the preheated oven until lightly browned, about 20 minutes.
- Mix together 2 cups of sugar, 1/3 cup of flour, salt, egg yolks, and cream in a large bowl until well combined; stir in the rhubarb and strawberries. Pour the filling into the baked crust.
- Return to oven, and bake until the filling is set, 50 to 60 more minutes.
- Meanwhile, place egg whites and cream of tartar in a large mixing bowl, and beat with an electric mixer on medium-high speed until the whites form soft peaks; gradually beat in 3/4 cup of sugar until the mixture forms glossy, stiff peaks; beat in the vanilla extract. Remove the dessert from the oven, and top with the meringue, swirling and lifting your spatula to make decorative peaks and swirls. Return to oven, and bake until the meringue is pale golden brown, about 15 more minutes. Cool the pie to room temperature, then chill to serve.
Nutrition Facts : Calories 639.8 calories, CarbohydrateContent 86.4 g, CholesterolContent 204.3 mg, FatContent 30.4 g, FiberContent 2.5 g, ProteinContent 8.2 g, SaturatedFatContent 18.2 g, SodiumContent 413.9 mg, SugarContent 60.1 g
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STRAWBERRY RHUBARB DESSERT BARS RECIPE - FOOD.COM
From food.com
Reviews 5.0
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- Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.
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