Monday, June 13, 2011

Rhubarb Bars (recipe!)

Tis the season for rhubarb goodies!!! At least you can get it in the produce stands around here, so that means it is in season for baking! :D Normally the rhubarb recipes I find have strawberries or some other accompanying fruit, but this one does not. So it is alllll about the rhubarb!! A couple of quick side-notes (only because some people perhaps haven't used rhubarb before): you do NOT eat the leafy part of the stalk (if you are picking fresh or buying from a farm/stand)- cut that off. Also you want it to be pretty red and not green like celery (even though it looks like celery a bit). Cut off the ends so that you are using the main stalk of the plant only. It is stringy like celery, so make sure to cut all the way through and not leave strings hanging.

Okay here is the recipe!!


1 1/2 cups flour, divided
5 tbsp. powdered sugar
1/2 cup butter
1 1/2 cups sugar
1/2 tsp. baking powder
1/4 tsp. salt
3 eggs, well beaten
1 tsp. vanilla extract
3 large stalks of rhubarb, chopped

Combine 1 cup of the flour, powdered sugar and butter, mixing to form crumbs. Pat into a 9x13" baking pan that has been lined with foil and foil greased (or use flour baking spray). Bake at 350* for 8-10 minutes or until dry but NOT browned. Do not overbake. In a large mixing bowl, combine sugar, 1/2 cup flour, baking powder & salt. Stir in eggs, vanilla and rhubarb. Spoon over baked crust, spreading to edges. Bake 30 minutes or until lightly browned on top. Remove from oven and let cool about 15 minutes on a wire rack, then gently lift out the foil "sling" and allow to cool completely. Cut into bars and enjoy!

**P.S. Rhubarb can be chopped and sealed in ziplock bags in your freezer for use during the off-season! :)

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