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Saturday, May 21, 2011

Rhubarb Bars



A few years ago we got some rhubarb starts from my Dad.  (or maybe it was my brother, Kim, my memory is fading with age LOL )  We planted four hills of rhubarb to be sure at least one of them took off well.  To our amazement, all four plants are thriving!  The dilemma?....  what to do with all of that rhubarb?!   I like stewed rhubarb, but the kids aren't wild about it.  We do love Strawberry Rhubarb Syrup, and I can make several batches of that and bottle it to use later.  But one of our favorite ways to use rhubarb is by baking it up in these YUMMY Rhubarb Bars!

A friend on Frugal Families posted this recipe in 2005.  It fast became a favorite.  It is easy, tasty, and elegant enough for a special occasion!  (Today is Saturday!  I'm counting that as a special occasion! LOL)  Even if you're not usually a Rhubarb lover, you might give these a try - they're rich and sweet so the tartness of the rhubarb is masked wonderfully.  

Rhubarb Dream Bars
(from The Best of the Best from the Great Plains Cookbook)

CRUST;
2 cups flour
3/4 cups powdered sugar
1 cup butter or margarine

Combine flour and sugar. Cut in butter until crumbs form. press into 15x10-inch pan. Bake in 350F oven for 15 minutes (or a little less). While crust is baking, prepare filling.

FILLING:
4 eggs
2 cups sugar
1/2 cup flour  (add an extra 1/4 C. if your rhubarb is really juicy)
1/2 teaspoon salt
4 cups rhubarb, diced

Blend eggs, sugar, flour, and salt until smooth. Fold in rhubarb. Spread over hot crust and bake in 350F oven 35-40 minutes until filling is lightly browned. Cut bars when cool.

Joy's Notes:   I like to add an 8 oz cream cheese softened to the filling.  So so so yummy!!!

3 comments:

  1. I made this a few weeks ago.It's wonderful to cook with the season. This looks delicious.

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  2. Joy, thanks so much for sharing these with our family. They were delicious and now I can make them again, thanks to you sharing the recipe!!

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