Rhubarb Bears Recipes

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RHUBARB DREAM BARS



Rhubarb Dream Bars image

A little different way to use up that abundant supply of rhubarb. It's a nice change of pace from the usual rhubarb pie or cake recipe.

Provided by KRISTA4

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 55m

Yield 15

Number Of Ingredients 8

2 cups all-purpose flour
⅔ cup confectioners' sugar
1 cup butter, softened
3 cups white sugar
1 ½ teaspoons salt
½ cup all-purpose flour
4 eggs, beaten
4 ½ cups chopped fresh rhubarb

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 2 cups of flour, confectioners' sugar and butter until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 9x13 inch baking dish.
  • Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven.
  • Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.

Nutrition Facts : Calories 387.6 calories, Carbohydrate 63.2 g, Cholesterol 82.1 mg, Fat 13.9 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 8.2 g, Sodium 340.3 mg, Sugar 46 g

RHUBARB CUSTARD BARS



Rhubarb Custard Bars image

Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3 dozen.

Number Of Ingredients 14

2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, room temperature, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

Steps:

  • In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 198 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

RHUBARB BARS



Rhubarb Bars image

This is a wonderful spring time recipe or even a winter one! Best if served fresh.

Provided by NELLIE30

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h15m

Yield 30

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking powder
½ cup butter
2 eggs
2 tablespoons milk
5 cups sliced fresh or frozen rhubarb
1 (3 ounce) package strawberry flavored Jell-O®
2 cups white sugar
1 cup all-purpose flour
½ cup butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan.
  • In a large bowl, stir together 2 cups of flour and baking powder. Cut in 1/2 cup of butter by pinching between your fingers or using a fork or pastry cutter until the mixture is crumbly. Stir in the egg and milk just until the mixture is moistened. Pat into the bottom of the prepared pan. Spread rhubarb over the crust in an even layer, then sprinkle the dry gelatin powder over the rhubarb.
  • Prepare the topping by stirring together 2 cups white sugar and 1 cup flour. Cut in 1/2 cup of butter as you did for the crust. Sprinkle the topping evenly over the rhubarb.
  • Bake in the preheated oven until the topping is golden brown and the rhubarb is tender enough to easily pierce with a fork, about 45 minutes. Cool and then cut into bars to serve.

Nutrition Facts : Calories 171.1 calories, Carbohydrate 26.3 g, Cholesterol 28.7 mg, Fat 6.7 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 4 g, Sodium 73.2 mg, Sugar 16.1 g

RHUBARB CRUMB BARS



Rhubarb Crumb Bars image

Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h25m

Yield Makes 16

Number Of Ingredients 13

6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
1 cup all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/4 teaspoon salt
1/2 pound rhubarb, cut into 1/2-inch pieces
1 tablespoon light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
  • Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
  • Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
  • Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.

Nutrition Facts : Calories 216 g, Fat 11 g, Protein 3 g

RHUBARB DREAM BARS



Rhubarb Dream Bars image

I love rhubarb and this is my favorite way to fix it. I have to make this when I have company over or I will eat the whole thing myself:)...so, so good.

Provided by Margo59

Categories     Dessert

Time 1h20m

Yield 36 serving(s)

Number Of Ingredients 8

2 cups flour
3/4 cup powdered sugar
1 cup butter or 1 cup margarine
4 large eggs
2 cups sugar
1/2 cup flour
1/2 teaspoon salt
4 cups thinly sliced rhubarb

Steps:

  • In food processor, mix together the crust ingredients.
  • Press into a 15 x 10-inch pan.
  • Bake at 350° for 15 minutes (crust will be very light colored).
  • Meanwhile, combine eggs, sugar, flour and salt; beat together.
  • Fold in rhubarb.
  • Spread filling mixture on hot crust; return to oven to bake 40-45 minutes longer.
  • Cool; cut into bars.

RHUBARB DREAM BARS



Rhubarb Dream Bars image

Dreaming of a different way to use rhubarb? Try these sweet bars with a tender shortbread-like crust topped with rhubarb, walnuts and coconut for delicious results. -Marion Tomlinson, Madison, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 8

1-1/4 cups all-purpose flour, divided
1/3 cup confectioners' sugar
1/2 cup cold butter, cubed
1-1/4 to 1-1/2 cups sugar
2 large eggs
2 cups diced fresh or frozen rhubarb
1/2 cup chopped walnuts
1/2 cup sweetened shredded coconut

Steps:

  • In a large bowl, combine 1 cup flour and the confectioners' sugar. Cut in butter until crumbly. Pat into a lightly greased 13x9-in. baking dish. Bake at 350° for 13-15 minutes or until edges are lightly browned., In a large bowl, combine sugar and remaining flour. Add eggs. Stir in the rhubarb, walnuts and coconut; pour over crust. Bake 30-35 minutes longer or until set. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 34mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

RHUBARB OAT BARS



Rhubarb Oat Bars image

These chewy rhubarb bars provide just the right amount of tartness and sweetness. They are simply unbeatable! -Renette Cressey, Fort Mill, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 bars.

Number Of Ingredients 10

1-1/2 cups chopped fresh or frozen rhubarb
1 cup packed brown sugar, divided
4 tablespoons water, divided
1 teaspoon lemon juice
4 teaspoons cornstarch
1 cup old-fashioned oats
3/4 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/2 teaspoon salt
1/3 cup butter, melted

Steps:

  • In a large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender. , Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside., In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly. , Press half of the oats mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

Nutrition Facts : Calories 145 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 126mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

RHUBARB SHORTBREAD BARS



Rhubarb Shortbread Bars image

A shortbread-like, very sweet yet tart-tasting dessert bar that is great alone or with vanilla ice cream.

Provided by Kitchen Witch

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h25m

Yield 9

Number Of Ingredients 9

1 cup all-purpose flour
½ cup butter, softened
5 tablespoons confectioners' sugar
1 cup brown sugar
2 eggs, beaten
½ cup white sugar
¼ cup all-purpose flour
¾ teaspoon salt
2 cups 1/4-inch slices rhubarb

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix 1 cup flour, butter, and confectioners' sugar together in a bowl; pack the mixture firmly into the bottom of a 9-inch square baking dish.
  • Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes.
  • Whisk brown sugar, eggs, white sugar, 1/4 cup flour, and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the crust.
  • Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into bars.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 53.8 g, Cholesterol 68.4 mg, Fat 11.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 6.9 g, Sodium 290.3 mg, Sugar 39.3 g

RHUBARB OATMEAL BARS



Rhubarb Oatmeal Bars image

A delicious rhubarb bar, great for the first rhubarb of the season, or to use up the last. I have found that cooking the rhubarb in half water half fruit juice (I've used orange or pineapple) enhances the flavour nicely.

Provided by Lezlie

Categories     Bar Cookie

Time 35m

Yield 24 bars

Number Of Ingredients 12

1/2 cup chopped nuts
1 1/2 cups rolled oats
1 cup brown sugar, packed
1/4 teaspoon salt
1 1/2 cups flour
1 cup shortening
1/4 teaspoon vanilla
3 cups chopped rhubarb
1 1/2 cups sugar
2 tablespoons cornstarch
1/4 cup water
1 teaspoon vanilla

Steps:

  • Crust: Combine all ingredients until crumbly.
  • Pat half of mixture into 13x9" baking pan and bake for about 20 minutes before pouring filling on top.
  • Filling: In saucepan combine rhubarb, sugar, cornstarch and water.
  • Cook until clear.
  • Blend in vanilla.
  • Pour over baked crust.
  • Sprinkle with remaining crumb mixture.
  • Bake at 350° for 20 minutes.

Nutrition Facts : Calories 229.7, Fat 10.4, SaturatedFat 2.4, Sodium 47.2, Carbohydrate 32.9, Fiber 1.3, Sugar 21.8, Protein 2.1

RHUBARB BARS



Rhubarb Bars image

Provided by Molly Yeh

Categories     dessert

Time 3h15m

Yield 16 bars

Number Of Ingredients 19

Nonstick cooking spray, for the pan
1 cup (135 grams) all-purpose flour
1/2 cup (56 grams) almond flour or almond meal
1/2 cup (103 grams) granulated sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick; 113 grams) unsalted butter, at room temperature
1 large egg white (39 grams)
1 teaspoon rosewater, optional
12 ounces fresh rhubarb, cut into 1-inch pieces
1 1/2 cups (309 grams) granulated sugar
1 vanilla bean, split
2 tablespoons (15 grams) cornstarch
2 large eggs plus 3 large egg yolks
1/4 teaspoon kosher salt
1 lemon, zested and juiced
4 tablespoons (56 grams) cold unsalted butter, cut into bits
4 tablespoons (52 grams) cold unrefined coconut oil
Pink liquid food coloring
Powdered sugar, for dusting

Steps:

  • For the bars: Preheat the oven to 350 degrees F with a rack in the middle.
  • Grease and line a 9-inch square baking pan with parchment paper. Cut enough so there are wings hanging over the sides of the pan for when it's time to remove the bars!
  • In a food processor, combine the flour, almond flour, granulated sugar and salt and pulse to combine. Add the butter, egg white and rosewater, if using. Pulse until the mixture clumps together into small to medium clumps of dough.
  • Pour the dough out into the prepared pan and press evenly all around the bottom with a measuring cup or the back of a spatula until smooth.
  • Bake until the crust is just set and the edges are light golden, 15 to 18 minutes. Remove to a rack to cool. Reduce the oven temperature to 325 degrees F.
  • For the filling: Combine the rhubarb in a medium saucepan with water just to cover (about 1 1/2 cups water) and 1/4 cup granulated sugar. Scrape in the vanilla bean seeds and add the pod. Simmer until the rhubarb is falling apart, about 10 minutes. Cool, then strain and discard the solids. (See Cook's Note.)
  • Add 1/4 cup of the reserved rhubarb juice to a small mixing bowl. Add the cornstarch. Use a small whisk or fork to combine until smooth and there are no cornstarch lumps. Add the rhubarb slurry to the saucepan with an additional 1/2 cup of the reserved rhubarb juice. (See Cook's Note for uses for any extra juice).
  • Whisk in the eggs, yolks, salt, remaining 1 1/4 cups granulated sugar and 2 tablespoons lemon juice. Cook, whisking constantly, over medium heat until the mixture begins to simmer and thicken and bubbles pop to the surface, 7 to 10 minutes. Whisk in the zest, then the butter and coconut oil a little at a time. Whisk in just enough food coloring to make a salmon pink color, 2 to 3 drops.
  • Pour the filling mixture over the cookie crust and bake until the edges are set, but the center is just a tiny bit jiggly, 25 to 30 minutes. Remove to a rack to cool completely.
  • Once cooled, remove the bars from the pan. With a sharp knife, cut into 16 squares, wiping the blade after each cut. (You can also trim the edges for a cleaner look.) Dust with powdered sugar before serving.
  • For longer storage, refrigerate between layers of parchment in a sealed container.

VERY BERRY RHUBARB BARS



Very Berry Rhubarb Bars image

These bars feature a cinnamon-shortbread crust, a fruity sweet-tart filling, and a crunchy oat crumb topping. The best early summer has to offer!

Provided by Dianne

Categories     Desserts     Cookies     Fruit Cookie Recipes     Blueberry

Time 1h20m

Yield 24

Number Of Ingredients 16

2 cups all-purpose flour
½ cup packed brown sugar
½ teaspoon ground cinnamon
1 cup unsalted butter
4 eggs
2 cups white sugar
½ cup flour
½ teaspoon salt
4 cups diced rhubarb
2 cups sliced strawberries
1 cup blueberries
½ cup flour
½ cup brown sugar, packed
½ cup rolled oats
¼ cup butter, melted
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  • Mix 2 cups flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon together in a bowl. Cut 1 cup unsalted butter into the flour mixture until crumbs form; press into bottom of prepared baking dish.
  • Bake crust in preheated oven until golden brown, about 15 minutes.
  • Blend eggs, white sugar, 1/2 cup flour, and salt in a blender until smooth; pour into a large bowl. Fold rhubarb, strawberries, and blueberries into the blended egg mixture. Spread the fruit mixture onto the baked crust.
  • Mix 1/2 cup flour, 1/2 cup brown sugar, oats, melted butter, and 1/2 teaspoon cinnamon together in a bowl; sprinkle over the fruit mixture.
  • Bake in preheated oven until lightly browned on top and the filling has set, 45 to 50 minutes.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 41.7 g, Cholesterol 56.4 mg, Fat 10.8 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 6.4 g, Sodium 78.8 mg, Sugar 27.2 g

GO ANYWHERE RHUBARB SQUARES



Go Anywhere Rhubarb Squares image

Shares Spearville, Kansas field editor Pat Habiger, "Everyone loves these squares, which travel well to picnics and potlucks. The recipe combines rhubarb filling with a cookie crust."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 9

1 cup all-purpose flour
1/3 cup confectioners' sugar
1/3 cup cold butter
FILLING:
1 cup sugar
1/4 cup all-purpose flour
2 eggs, lightly beaten
1 teaspoon vanilla extract
3 cups finely chopped fresh or frozen rhubarb

Steps:

  • In a small bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 11x7-in. baking dish. Bake at 350° for 12 minutes. , For filling, in a large bowl, combine the first four ingredients. Stir in rhubarb; pour over warm crust. , Bake at 350° for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack. Serve warm if desired. Store in the refrigerator.

Nutrition Facts : Calories 142 calories, Fat 5g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 48mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

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