rhubarb bars
These rhubarb bars feature a soft, buttery crust cradling a vibrant, sweet-tart filling, making them a perfect treat for springtime gatherings and summer picnics.
Ingredients
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 cup butter, softened
- 2 large eggs
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 9x13-inch baking pan with parchment paper.
- In a mixing bowl, cream the softened butter with granulated and brown sugars until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add to the wet ingredients, stirring until just combined.
- Gently fold in the chopped rhubarb.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 35-40 minutes or until the top is lightly golden and a toothpick inserted comes out clean.
- Allow the bars to cool completely in the pan before slicing.
Notes
Chill your butter for a flaky texture. Use fresh rhubarb for the best flavor. Allow bars to cool completely for neat squares. Store leftovers in an airtight container.