Description
Rhubarb Dream Bars are delightful treats featuring a crisp, buttery crust paired with a luscious, tangy rhubarb filling. Easy to prepare with simple ingredients, these bars offer a perfect balance of sweet and tart flavors, making them ideal for dessert, snacks, or a refreshing pick-me-up any time of year.
Ingredients
Scale
Filling
- 2 cups fresh rhubarb, chopped
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Crust and Topping
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup cold butter, cut into pieces
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Prepare the Rhubarb Filling: Chop fresh rhubarb into small pieces. In a bowl, combine the rhubarb with sugar and vanilla extract. Let it sit briefly to allow the flavors to meld and the rhubarb to release natural juices.
- Make the Crust: In a separate mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut the cold butter into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs.
- Assemble the Base Layer: Reserve about one-third of the crumb mixture for the topping. Press the remaining crumbs firmly into a greased baking pan to form an even crust that will bake golden and crisp.
- Add the Filling: Spread the rhubarb mixture evenly over the crust. Ensure the filling is juicy but not excessively wet for the best texture.
- Top with Crumbs: Sprinkle the reserved crumb mixture evenly over the rhubarb filling, covering it completely to provide texture variety.
- Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 35-40 minutes or until the crust is golden, crisp, and the filling bubbles slightly around the edges. Let cool completely before slicing and serving.
Notes
- Use room temperature butter that is soft but not melted for easier mixing.
- If rhubarb is very juicy, drain some excess liquid to avoid a soggy crust.
- Press the crust firmly and spread the filling evenly to ensure even baking.
- Fresh rhubarb is recommended; frozen rhubarb can be used but drain well.
- Cool bars completely before cutting to allow them to set and slice cleanly.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
Keywords: rhubarb bars, rhubarb dessert, spring dessert, fruit bars, tangy dessert, easy baking, buttery crust