Description
These easy rhubarb bars are buttery, tangy, and completely addictive! A perfect balance of sweet and tart, with a crumbly crust and a gooey rhubarb filling.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 1 large egg
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar (for filling)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan or line it with parchment paper.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt. Stir in the melted butter and egg until well combined.
- Press two-thirds of the dough mixture into the bottom of the prepared baking pan to form a crust.
- In another bowl, mix the chopped rhubarb with sugar, cornstarch, vanilla extract, and lemon juice. Stir until the rhubarb is evenly coated.
- Spread the rhubarb mixture evenly over the crust in the baking pan.
- Crumble the remaining dough mixture over the top of the rhubarb filling.
- Bake for 30-35 minutes, or until the top is golden brown and the filling is bubbly.
- Allow to cool completely in the pan before cutting into squares and serving.
Notes
- For best results, use fresh rhubarb. Frozen rhubarb can be used but may result in a soggy filling.
- These bars can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 18
- Sodium: 50
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 30
Keywords: Easy Rhubarb Bars, Rhubarb Dessert, Buttery Rhubarb Bars, Tangy Rhubarb Recipe, Addictive Rhubarb Treats, Easy Dessert Recipe