Rhubarb Bars

    Rhubarb Bars

    Recipe Picture:Rhubarb Bars
    1

    Rhubarb Bars

    (207)
    55min


    187 people made this

    If you've got a lot of rhubarb to use up and you're tired of cake and crumble, try this delicious bars recipe!

    Ingredients
    Serves: 15 

    • 2 cups (250g) plain flour
    • 2/3 cup (90g) icing sugar
    • 250g butter, softened
    • 3 cups (600g) white sugar
    • 1 1/2 teaspoons salt
    • 1/2 cup (60g) plain flour
    • 4 eggs, beaten
    • 4 1/2 cups (550g) chopped fresh rhubarb

    Directions
    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat the oven to 180 degrees C. In a medium bowl, mix together 2 cups of flour, icing sugar and butter until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 20x30cm baking dish.
    2. Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven.
    3. Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.
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    Reviews and Ratings
    Global Ratings:
    (207)

    Reviews in English (173)

    by
    122

    This is an entirely delicious and new way of enjoying Rhubarb! The crust part tasted like a shortbread cookie, and the rhubarb topping was very similar to a Rhubarb Custard Pie filling. Go ahead, cut back the sugar, I used 2 1/2 cups, and that was fine for us. I used all the butter called for in the crust, and I think this was a good call, as shortbread *has* to have that really buttery flavor. I used frozen rhubarb, and that extended the baking time a good deal. Keep baking until that runny texture becomes a soft custard. Don't use a smaller pan as one person suggested, especially when using the frozen rhubarb, that made the baking time so much longer that the corners browned quite a bit. I think that adding a little more rhubarb could be a good thing, I think I will do that next time. Cut to serving size while still warm, so that the crust isn't brittle, and then allow to cool even more before serving. This allows the custard portion to firm up. Give this recipe a try, you won't be dissapointed!  -  23 Mar 2008  (Review from Allrecipes USA and Canada)

    by
    59

    This was great! As others' suggested, I reduced the sugar to 2 cups (which was still very sweet) and baked it for an additional 10 minutes. One new suggestion is to spray the sides of the pan with oil. This will make for a lot easier clean up! The bottom does not need it because of the crust.  -  04 Jul 2006  (Review from Allrecipes USA and Canada)

    by
    55

    Yum. I didn't think these would ever be done, but learned that they set and become firmer as they cooled (I cooked it 10 minutes longer as others had suggested and the middle was still runny, but took it out anyway so the crust didn't burn. It firmed up to bar-consistency as it cooled).  -  31 Jul 2006  (Review from Allrecipes USA and Canada)

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