Rhubarb Bars
These easy rhubarb bars, with a shortbread style crust, are the best!
Servings: 36 bars
Calories: 122
Equipment
Ingredients
Crust:
- 1 cup butter room temperature
- ⅔ cup powdered sugar
- 2 cups whole wheat flour
Topping:
- 3 eggs
- 1 ½ teaspoons baking powder
- ⅓ cup whole wheat flour
- 1 cup granulated sugar
- ½ cup brown sugar packed (up to 1 cup if you like it very sweet)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups sliced rhubarb thinly sliced (or slightly more, 4 large stalks makes about 4 ½ cups)
Instructions
- Preheat oven to 350°F. Line 9x13 inch baking pan with parchment paper.
- In a bowl, mix together flour, butter, and powdered sugar using a pastry cutter (or food processor). Evenly press crust mixture into bottom of baking pan.
- Bake until slightly browned, approximately 15-minutes.
- In a bowl, mix together eggs, baking powder, whole wheat flour, granulated sugar, brown sugar, salt, and vanilla using electric mixer for 30-60 seconds (or whisk by hand for 2-3 minutes) until slightly fluffy.
- Fold in rhubarb, then pour the mixture evenly over baked crust.
- Bake for 35-40 minutes, or until the top is golden brown.
- Cool completely. Remove from pan and cut into bars.
Notes
- Line the pan with parchment paper to make removal of the bars easier.
- Using a pastry cutter or food processor to blend the crust is easiest. If you do not have either, simply use two forks or blend together using your fingers until blended.
- Keep leftover rhubarb bars covered in the refrigerator for up to 5 days.
- Wrap individual portions in plastic wrap and freeze in zippered bags for up to two months.
Nutrition
Calories: 122 | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 97mg | Potassium: 78mg | Fiber: 1g | Sugar: 11g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 0.4mg