Deliciously Tangy Rhubarb Bars You’ll Crave Again!
Indulge in these Tangy Rhubarb Bars, a perfect blend of tart rhubarb and sweet sugar in a buttery crust.
Equipment
- 9x9-inch square baking pan
- mixing bowls
- fork or pastry cutter
Ingredients
For the Rhubarb Filling
- 2 cups Rhubarb, chopped choose fresh rhubarb for the best tart flavor!
- 1 cup Granulated sugar balances the tartness and enhances sweetness.
- 1 tablespoon Cornstarch thickens the filling perfectly.
- 1 tablespoon Lemon juice adds a refreshing brightness.
- ½ teaspoon Vanilla extract infuses a warm undertone.
For the Crust and Topping
- 1 cup All-purpose flour forms the base for crumbly texture.
- ½ cup Unsalted butter, softened brings richness and moisture.
- ¼ cup Brown sugar adds a hint of caramel flavor.
- ¼ teaspoon Salt enhances overall flavor.
- ¼ teaspoon Baking powder helps create the perfect rise.
- 1 large Egg binds everything together.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.
- Combine rhubarb, sugar, cornstarch, lemon juice, and vanilla extract in a mixing bowl.
- In another bowl, mix flour, butter, brown sugar, salt, and baking powder until coarse crumbs form.
- Press two-thirds of the crumb mixture into the bottom of the greased pan.
- Pour the rhubarb filling over the pressed crust.
- Sprinkle the remaining crumb mixture over the rhubarb layer.
- Bake for 35-40 minutes until golden brown and edges pull away slightly.
- Allow to cool completely on a wire rack before slicing into squares.
Notes
For best results, use fresh rhubarb and allow bars to cool before cutting for a clean slice.
Nutrition
Serving: 1barCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 115mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg
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