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Every spring, these bars with rhubarb are my go-to for something fun and new to bake. The crumbly buttery crust gives you that rich bite, and the velvety tangy custard is loaded with the zing of fresh rhubarb. I make them whenever rhubarb pops up at the market, and now my friends and family expect to see them at our get-togethers and bake swaps.
I made my first batch after my neighbor surprised me with an armload of rhubarb from her yard. I needed something easy for a picnic that weekend, and now they're all my family ever asks for once spring starts.
Tasty Ingredients
- Rhubarb: Grab the freshest, crispest stalks you can, skip the leaves—they're not safe for eating, and the bright red ones look amazing
- Eggs: Adds richness and helps create that creamy texture—use the freshest eggs you’ve got and whisk until smooth
- Salt: Brings out all the other flavors and balances the sweetness—fine sea salt is best if you have it
- Cornstarch: Helps the custard hold its shape, making sure your bars don't get runny—fresh cornstarch gives the smoothest results
- Granulated sugar: You'll sweeten up the filling with this and balance out the tart rhubarb
- Cold butter: Makes the crust extra tender and flaky—use cold, unsalted butter, cut into chunks
- Powdered sugar: Sweetens the crust and helps it melt in your mouth—make sure it’s sifted and not clumpy
- All purpose flour: Holds everything together for both the base and top layers; unbleached is best for richer taste
Simple Steps to Make It
- Cool Down and Slice:
- Let everything cool down completely, then stick the pan in the fridge for a couple hours. Chilling is key for that smooth custard and neat bars when you cut them.
- Put It All Together and Bake:
- Pour the rhubarb filling right over the just-baked crust, spread it so it's even, and pop the dish back in the oven. Bake for about 38 to 45 minutes—when it’s not wobbly in the middle, it’s ready.
- Whip Up the Filling:
- In a clean bowl, stir up the remaining flour, regular sugar, cornstarch, and salt. Whisk your eggs, fold them in gently, then toss in the chopped rhubarb and stir only until blended. Don’t overdo it or the filling will get chewy.
- Pat Down and Bake the Crust:
- Dump the crust mix into your pan, press it down so it's even, and bake for about 15 minutes. You want it barely set but not browned at all.
- Mix the Shortbread:
- In another big bowl, whisk together powdered sugar and flour. Toss in the cold butter chunks and blend with your fingers or a fork until it looks like pea-sized crumbs and the dough sticks together if you pinch it.
- Get Your Dish Ready:
- Spray or butter an 8-inch square baking pan and set it aside so your bars come out easily and cleanup isn’t a pain.
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Rhubarb takes me straight back to my grandma’s backyard, where we’d pick and chop bundles every season. I always freeze some for later, but nothing beats enjoying rhubarb fresh in these treats. One bite and I feel like I'm right back at her kitchen table with the whole family.
Storing Leftovers
Once cooled, cut into squares and stack with parchment paper in a sealed container. Keep them in the fridge and they’ll stay fresh for about four days. Need to store longer? Wrap the bars up tight, freeze them, and just let them thaw in the fridge overnight when you’re ready to snack.
Swaps and Switches
No rhubarb handy? Strawberries or raspberries (chopped up) work great too. If you eat gluten free, just use a 1 to 1 gluten free flour mix. Want even more zing? Add lemon zest. Prefer things less tart? Mix in some thin-sliced apples along with the rhubarb.
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How to Serve It Up
Serve these cold right from the fridge for a cool, sweet bite. For some fun, sift powdered sugar over the top before bringing them out. Want to step it up? Top with a spoonful of whipped cream or a little vanilla ice cream. They're always gone first at brunch or potlucks!
Quick Background on Rhubarb Sweets
People have baked with rhubarb in pies and crisps for generations, especially across Europe and North America. Bars like these didn’t really hit home kitchens until folks started stocking up on flour and sugar. Now, during rhubarb season, families look forward to whipping up these tangy cool desserts every spring.
Frequently Asked Questions
- → What's the trick to a non-soggy crust?
Pop the shortbread base in the oven alone first for around 15 minutes. That way, it firms up and won’t soak in the filling later.
- → Can I use rhubarb from the freezer?
You sure can! Just make sure it’s thawed out and squeezed a little to drain off extra water before you toss it in. That helps the bars set up nicely.
- → Why bother waiting for the bars to cool before cutting?
Giving the bars time to cool completely helps the custard get firm, so everything stays in shape when you slice. No messy edges!
- → How do I give these bars a fresh twist?
Mix in some orange or lemon zest, or try a sprinkle of cinnamon for some cozy flavor. It wakes up the filling in a fun way.
- → What's the best way to store them?
Stash them in the fridge to keep them fresh and set. Cold bars cut clean, too, which makes serving super easy.