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rhubarb bars

(1)
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)
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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