Ingredients
Scale
- 1½ cups all-purpose flour (crust)
- ¾ cup cold butter, cubed (crust)
- ¼ cup powdered sugar (crust)
- 3 large eggs, lightly beaten (filling)
- 2 cups white sugar (filling)
- ½ cup all-purpose flour (filling)
- ½ tsp salt (filling)
- 4 cups rhubarb, diced (filling)
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch baking pan well.
- In a medium bowl, combine 1½ cups flour and powdered sugar. Cut in the cold butter using a pastry blender until the mixture looks like coarse crumbs.
- Press the crumb mixture evenly into the bottom of the prepared pan.
- Bake the crust for 10 to 12 minutes or until lightly browned.
- While the crust bakes, mix together the eggs, white sugar, ½ cup flour, and salt in a bowl.
- Stir in the diced rhubarb gently until combined.
- Pour the rhubarb filling over the hot crust as soon as it comes out of the oven.
- Return the pan to the oven and reduce the temperature to 325°F.
- Bake for 30 to 35 minutes or until the filling is set and no longer jiggles in the center.
- Let the bars cool on the counter for 30 minutes, then refrigerate until fully chilled before cutting into bars.
Notes
- Use cold butter for the crust to get the best crumbly texture.
- Do not skip chilling the bars before cutting. They cut much cleaner when fully cold.
- Fresh or frozen rhubarb both work. If using frozen, thaw and drain it first.
- Store bars covered in the refrigerator for up to 5 days.
- You can dust the tops with powdered sugar before serving for a simple finish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 185
- Sugar: 18g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0.7g
- Protein: 2.5g
- Cholesterol: 42mg