Rhubarb Dream Bars

Every spring when the rhubarb pushes up in the garden I know it is time to make these rhubarb bars This creamy tangy square is a hit at every potluck and family picnic and it is simple enough for a quick treat after dinner The combination of buttery crust and sweet tart filling captures the best of the season in every bite

My family waits all year for rhubarb season so we can make these I remember my grandma serving the first batch with ice cream for a spring birthday and it always brings back those happy memories

Ingredients

• All purpose flour: for the crust and filling gives a tender base and helps set the creamy top layer For best results use freshly purchased flour that is clump free
• Sugar: adds sweetness and balances the sharpness of rhubarb Go for fine granulated sugar for smooth blending
• Butter: room temperature makes the crust rich and easy to press in the pan Choose a good quality unsalted butter for best flavor
• Large eggs: are the key to the creamy filling Select the freshest eggs for a custardy texture
• Salt: enhances all the flavors and keeps the crust from tasting flat Use fine sea salt
• Rhubarb: diced provides the signature tartness and color Look for firm crisp stalks no limp or woody pieces

Step-by-Step Instructions

Prepare the Pan Line It

Drape a piece of parchment paper across the bottom and up the sides of an eight inch square baking pan This makes it easy to lift the bars out cleanly after baking

Make the Crust

Add flour sugar and butter to a food processor Pulse until the mixture looks like coarse sand

Press the crust mixture evenly into the bottom of the lined pan

Press gently with your fingertips for an even layer

Bake the Crust

Place the pan in a three hundred fifty degree oven and bake for about fifteen minutes The crust should not color at all but it will firm up just slightly

Mix the Filling

While the crust is baking whisk eggs sugar flour and salt together in a large bowl Just whisk until combined about one minute Overmixing makes the filling tough

Fold in the Chopped Rhubarb

Gently stir the rhubarb into the egg mixture making sure it is evenly distributed

Fill and Bake

Pour the rhubarb mixture over the hot crust and return to the oven

Bake for forty to forty five minutes

The filling should look set and not jiggle in the center

Cool and Slice

Let the pan cool at room temperature Once cool lift out using the parchment Slice into squares with a sharp knife for neat edges

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Rhubarb gives the filling a gorgeous pink hue and a flavor that reminds me of early spring afternoons with my grandpa when he would sneak me a piece before dinner every year those are some of my sweetest memories

Storage Tips

Store cooled bars in an airtight container at room temperature for up to two days For longer storage refrigerate and they will last up to five days Freeze individually wrapped bars for up to two months Let them thaw at room temperature before serving

Ingredient Substitutions

If rhubarb is out of season try diced tart apples or raspberries for a different twist Use whole wheat flour for a bit more texture in the crust If you need dairy free swap in a good quality plant based butter

Serving Suggestions

Serve rhubarb bars chilled for a firmer bite or at room temperature for a creamier texture A scoop of vanilla ice cream or a dollop of whipped cream on top is pure heaven Sprinkle the bars with powdered sugar just before serving for an elegant bakery style look

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Cultural or Historical Context

Rhubarb has been a staple in American kitchens since pioneer days often used for pies and jams This recipe is a simple way to feature rhubarb’s bright tang during its short but glorious season It is a tradition in my family to serve these bars at the first picnic of the year a true taste of spring

Frequently Asked Questions

→ Do I need to peel rhubarb before dicing?

No need to peel rhubarb for this dessert. Simply trim the ends and dice the stalks; the skin softens nicely during baking.

→ Can I substitute frozen rhubarb?

Yes, frozen rhubarb works well. Thaw and drain excess liquid before adding to prevent a soggy texture.

→ What's the best method for removing bars from the pan?

Lining the pan with parchment and leaving overhang makes lifting the cooled bars simple and mess-free.

→ How should these bars be stored?

Store squares in an airtight container in the fridge for up to four days. Enjoy chilled or bring to room temperature before serving.

→ Can I add extra flavors to the filling?

A touch of vanilla or lemon zest can complement the tartness of rhubarb, adding extra depth to the custard filling.