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rhubarb bars

(1 rating)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

I got a bunch of rhubarb from a friend so I could make treats for a meeting. This is an adaptation of a couple different recipes. I love that the topping gives it a nutty crunch without using nuts. So important to folks with nut allergies!

(1 rating)
yield 16 serving(s)
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For rhubarb bars

  • TOPPING
  • 6 Tbsp
    butter, melted
  • 1/2 c
    brown sugar, packed
  • 1 c
    flour
  • CAKE
  • 1/2 lb
    rhubarb, cut into 1/2 inch pieces
  • 1 Tbsp
    brown sugar
  • 1 c
    flour, divided
  • 1/2 tsp
    baking powder
  • 1/8 tsp
    salt
  • 1/2 c
    butter, softened
  • 1 c
    confectioners sugar
  • 2
    eggs, room temperature
  • 1/2 tsp
    vanilla

How To Make rhubarb bars

  • 1
    Preheat the oven to 350 degrees F. Prepare an 11x7 inch baking pan with baking spray. An 8x8 inch pan works, too.
  • 2
    For the topping, mix together the melted butter and brown sugar. Add flour and mix with a fork until well mixed. Refrigerate until ready to use.
  • 3
    For the cake, combine the rhubarb, brown sugar, and 1/4 cup flour in a medium bowl.
  • 4
    In another medium bowl, whisk together the remaining flour, baking powder, and salt.
  • 5
    In a large mixing bowl, beat the butter and confectioners' sugar until light and fluffy; add the eggs, one at a time. With the mixer on low, beat in the vanilla, then the flour mixture.
  • 6
    Spread the batter evenly in the prepared pan. Sprinkle with the rhubarb. Finally, take the topping out of the fridge and use your fingers to sprinkle over the rhubarb.
  • 7
    Bake for 45-50 minutes until edges look golden. Remove to cooling rack. Cut while still warm.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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