Rhubarb looks and acts like a fruit but it’s really a vegetable. The very tart but considerably sweet strawberry related flavor from rhubarb is why this plant is commonly used more in baking. Rhubarb is grown in late spring and is generally paired with strawberries, springs other darling.
My Grandmother has grown rhubarb in her backyard for more than 15 years. Every year I make sure to grab some stalks before it’s too late and hopefully get them into a recipe quick enough before they go bad. one of my preferred recipes to make with rhubarb isn’t a dessert but a drink. My summer time version of the classic Iced Tea, by steeping rhubarb in with the tea bags. Give that a try for your next cookout! (Pro-tip: Add some berry vodka for a little something extra!)
I enjoy a little pastry each morning with my coffee, usually a doughnut or cookie of some nature. this recipe is adapted from lemon bars and with my interpretation, formed the Rhubarb Bars. This treat is perfect for the summer!
Mise En Place:
- 1 1/4 Cup AP Flour
- 1 1/2 Cup Granulated Sugar
- 1/2 Cup Butter, Room temperature, cut into small cubes
- 2 Eggs
- 1/4 Teaspoon Salt
- 2 Cups Rhubarb, diced
Method of Prep:
- Preheat oven to 350. Line the bottom of a 8×8″ pan with parchment paper.
- In a medium bowl, mix 1 Cup flour & 1/2 Cup Sugar. Using either a pastry cutter or your hands, slowly mash in the butter cubes. Mix together until mix is flaky and all the butter is dissolved. Press crust into lined pan and bake for 15 minutes.
- While crust is baking, mix together eggs, remaining sugar, flour and salt. Stir in rhubarb.
- Remove crust from oven (color will still be pale) pour in rhubarb mixture and continue to bake for 40-45 minutes.
- Let the bars cool upon removing from oven. Remove the parchment paper and cut into squares.
- Store in a glass container for up to 5 days.