Swirled Rhubarb Bars
Ingredients
- 1 ½ crhubarb
- 3 tbspgranulated sugar
- 2 tbspwater
- ⅛ tsptable salt
- 1 tspKing Arthur Pure Vanilla Extract
- 1 tsplemon juice
- 1 ⅓ clight brown sugar
- 1 tsptable salt
- 1 tspKing Arthur Pure Vanilla Extract
- 10 tbspunsalted butter
- 2 largeeggs
- 1 ½ cKing Arthur Unbleached All-Purpose Flour
- ½ tspbaking powder
- ⅓ cwhite chocolate
Directions
- 1
Preheat the oven to 350°F with a rack in the middle position. Line a metal 8" square pan with parchment or a reusable liner and lightly grease.
- 2
To make the rhubarb jam: In a small pot, combine the rhubarb, sugar, water, and salt. Cook over medium-high heat until the mixture comes to a boil, about 2 minutes. Reduce the heat to medium-low and simmer until the rhubarb breaks down and the mixture is jammy. This can take anywhere between 5 and 15 minutes; it’ll take longer if your rhubarb is frozen.
- 3
Remove the rhubarb jam from the heat and stir in the vanilla and lemon juice. Transfer the mixture to a small bowl (you should have a scant 3/4 cup, roughly 170g) and set aside. Do not wash the pot.
- 4
To make the bars: In a medium bowl, combine the brown sugar, salt, and vanilla.
- 5
In the same pot used to cook the rhubarb jam, melt the butter over medium-high heat, then pour it directly over the brown sugar mixture.
- 6
Whisk gently to combine, then vigorously for 30 seconds. The mixture will become thicker and slightly lighten in color. Add the eggs and continue whisking until just combined.
- 7
Using a flexible spatula, mix in the flour and baking powder. Before all the flour is fully incorporated, add the white chocolate and continue mixing until no streaks of flour remain.
- 8
Transfer the batter to the prepared pan and spread it evenly to the edges.
- 9
Dollop heaping teaspoons of the rhubarb jam all over the top of the batter (a teaspoon cookie scoop works well here) then use a toothpick or a butter knife to swirl the jam into the batter in a decorative pattern.
- 10
Bake the rhubarb bars for 40 to 45 minutes until the center is set, the bars are browned, and a toothpick or thin knife inserted into the center comes out with a few moist crumbs. It’s OK if the toothpick or knife isn’t clean, but you don’t want to see any raw batter.
- 11
Remove the rhubarb bars from the oven and cool them completely in the pan before slicing and serving.
- 12
Storage information: Store any leftover rhubarb bars covered at room temperature for several days; freeze for longer storage.
Swirled Rhubarb Bars
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About this Recipe
Celebrate Rhubarb Season with Irresistible Swirled Rhubarb Bars
When rhubarb season arrives, there's no better way to celebrate its unique tartness than with these incredible Swirled Rhubarb Bars. Forget bland desserts; these buttery, chewy bars offer a delightful balance of sweet and tangy flavors that will have everyone reaching for a second piece. Imagine a rich, blondie-like base, generously studded with creamy white chocolate, beautifully contrasted by swirls of vibrant, ruby-red rhubarb jam. It's a treat for both the eyes and the taste buds!
This recipe elevates simple rhubarb bars into something truly special. The luscious blondie base is thick and wonderfully chewy, providing the perfect canvas for the sweet-tart rhubarb jam. Making the jam swirl might seem fancy, but it's surprisingly quick & easy to achieve, adding an elegant touch to these homemade squares. Whether you're a long-time rhubarb lover or new to its charm, these bars are guaranteed to impress.
Tips for Perfect Rhubarb Bars
- Achieving the Swirl: Don't overmix! After dolloping the rhubarb jam onto the batter, use a knife or skewer to gently swirl it through a few times for that beautiful marbled effect.
- Flavor Boosts: A pinch of cinnamon or cardamom can be added to the rhubarb jam for an extra layer of warmth. For the blondie base, consider adding a sprinkle of sea salt on top before baking to enhance the sweet flavors.
- Variations to Try:
- Nutty Crunch: Fold in 1/2 cup of chopped pecans or walnuts into the blondie batter for added texture.
- Different Chocolate: While white chocolate is classic, feel free to experiment with milk chocolate chips or even chopped pistachios.
- Gluten-Free Option: You can easily make these bars gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking flour blend.
Serve these bars & squares slightly warm or at room temperature. They are fantastic on their own, or elevated with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream for an extra special dessert.