World’s BEST Rhubarb Bars
I am so addicted to these.
The crust is like a shortbread cookie and the goo on top is like the best sweet/tart treat EVER.
Of course, head to the Farmer’s Market and score yourself some fresh spears of rhubarb!!
These are my favorite treats to make when rhubarb is fresh, but I also freeze enough (in 4 cup bags) to make this year round!
Here you go:
For the crust
1 1/2 cups flour
3/4 cup cold butter cubed
1/4 cup powdered sugar
For the filling
3 large eggs, lightly beaten
2 cups white sugar
1/2 cup flour
1/2 tsp salt
4 cups rhubarb, diced
Preheat oven to 350 F. In a food processer, combine the flour and powdered sugar and butter until the mixture resembles coarse crumbs.
Pat the crumbs into a well-greased square 8X8 baking pan. I like to line the pan with parchment which helps lift the bars out. Bake the crust at 350 F for 10-12 min or until lightly browned.
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. 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
Cool for 30 mins on the counter and refrigerate until chilled before cutting into bars.