Rhubarb Bars
Rhubarb bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert.
Ingredients
- 1 ½ cupsall-purpose flour
- ¾ cupcold butter (cubed)
- ¼ cuppowdered sugar
- 3 largeeggs, lightly beaten
- 2 cupswhite sugar
- ½ cupall-purpose flour
- ½ tspsalt
- 4 cupsrhubarb, diced
Directions
- 1
Preheat oven to 350°F. In a medium bowl, combine the flour and powdered sugar. Using a pastry blender cut in butter until the mixture resembles coarse crumbs. Pat the crumbs into a well greased 9 x 13 in baking pan. Bake the crust at for 10-12 minutes or until lightly browned.
- 2
While the crust is in the oven, mix together eggs, sugar, flour, and salt. Gently stir in the diced rhubarb. Pour the rhubarb mixture over the hot crust.
- 3
Return bars to the hot oven. Reduce oven temperature to 325° F and bake for 30-35 min or until the filling is set and no longer jiggly.
- 4
Cool for 30 mins on the counter. Refrigerate and chill completely before cutting into bars.