Rhubarb Pie Bars Recipes

RHUBARB BARS

Steps:

• Preheat oven to 350 degrees.
• In a food processor, pulse the crust ingredients until they are a crumble consistency. Press into a 8 x 8 pan. Bake for 15 minutes.
• In a medium bowl, whisk together eggs and sugar.
• Add flour and salt and combine well.
• Gently stir in rhubarb and pour mixture over the hot crust.
• Bake for additional 35-40 minutes or until filling is set.
• Cool completely, cut into squares and serve.

RHUBARB BARS WITH SHORTBREAD CRUST

Steps:

• Begin by prepping the rhubarb: chop the rhubarb into bite size pieces. I like to split each stalk at least in half lengthwise (if not thirds) so that you don't get any huge chunks. After slicing, chop into 1/2 to 1 inch pieces.
• Add all the rhubarb to a bowl, along with 1/2 cup grenadine syrup. Stir it all together so that the rhubarb is coated. Let sit for 1-2 hours on the counter stirring occasionally, or even overnight (put it in the fridge, covered, if you go overnight.) This is to get the rhubarb a nice bright red color. It is not a necessary step but it sure is pretty!* When you are ready to make the rhubarb bars, drain the rhubarb in a colander.
• While the rhubarb soaks, prepare the shortbread crust. Preheat the oven to 375 degrees F.
• Line an 8x8 or 9x9 inch square pan with parchment paper, or spray with nonstick spray. Set aside.
• In a large bowl or stand mixer, add 1 cup (2 sticks) softened butter. Beat until smooth and creamy, making sure to scrape the sides and bottom of the bowl.
• Add 3/4 cup granulated sugar and beat again for at least 1-2 minutes, stopping to scrape the sides and bottom, until the mixture is light and fluffy.
• Add 1 and 1/2 teaspoons vanilla extract and beat.
• Add 2 cups of flour, spooned and leveled, and 3/4 teaspoon kosher salt.
• Beat in the flour and salt until the mixture has come together and has formed a ball. Scrape sides as necessary. Do not over mix; beat just until the flour is combined and then no more (otherwise your shortbread will be tough).
• Divide the dough into two, one with a little more than half the dough. (Cover the smaller piece of dough and put it in the fridge.)
• Press a little more than half of the dough into the prepared square pan. Getting your hands a little damp can be helpful. I like to leave the edges raised a half inch or so, so that you have a bit of crust on the edge pieces, but pressing it all flat will work too. If you have time, chill the dough for a few minutes, 10-20 minutes is best. Cold dough going into a hot oven makes for very tender shortbread.
• Bake the crust at 375 for about 15 minutes, or until light brown on the edges. My shortbread puffed up in the middle even though I had made a raised crust, so I gently pressed the center back down with the back of a spoon, when it was very hot from the oven still.
• Set the crust aside and let cool for a few minutes.
• Leave the oven on but lower the temperature to 350 degrees F.
• Meanwhile, prepare the rhubarb filling: drain the rhubarb in a colander or strainer. Add your red rhubarb to a medium bowl.
• Stir in 3/4 cup sugar (add a couple extra tablespoons if you skipped the grenadine soak*).
• Add 1/4 cup all purpose flour and stir.
• At this point you can add 1 tablespoon lemon juice and 1 teaspoon zest, but it is optional. It brightens up the flavor of the rhubarb, but you can definitely taste the lemon. Feel free to add just the juice and skip the zest for a milder hint of lemon. If you are a rhubarb purist, skip the lemon entirely.
• Pour the rhubarb filling over the baked crust.
• Use you fingers to break off medium pieces of shortbread from your stash in the fridge. Check the photos to see the size we're talking. I like big ol chunks. You don't have to cover the rhubarb entirely.
• Bake the rhubarb bars in the oven at 350 for about 45-50 minutes. The bars are done when the shortbread on top is golden in several spots across the top. A fork should also slide easily into a piece of rhubarb; it should be completely tender.
• Let the bars cool completely. I stuck mine in the freezer to speed this up.
• If you would like to top with a vanilla glaze, in a medium bowl combine 1 cup powdered sugar with 2 teaspoons milk, 1/2 teaspoon vanilla, and a pinch of salt. Whisk until smooth. Drizzle over the top of the cooled bars and let the glaze set up for 20-30 minutes before slicing and serving.

VERY BERRY RHUBARB BARS

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.

RHUBARB CUSTARD BARS

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.

RHUBARB PIE BARS

Steps:

• prepare crust as directed..Refrigerate dough for 10 min.knead dough a few times in flour,roll out into a rectangle,jelly roll size pan size.put dough into a jelly roll pan..I fold the dough a few times to get it into the pan..
• Add chopped Rhubarb to the crust.. then mix eggs,sugar,flour together,pour over the rhubarb .
• Bake 375 degrees for 45 minutes..Enjoy! I add a dollop of whipped cream

RHUBARB AND STRAWBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
• Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
• Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
• Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

RHUBARB CUSTARD BARS

Steps:

• Preheat over to 350°F.
• Combine flour, melted butter, and powdered sugar. Put in a 9x13 inch pan, and spread out evenly. Bake for 15 minutes.
• Combine eggs, flour, sugar, and salt. Fold in rhubarb. Pour over crust and bake for 45 minutes.
• 1/2 batch fits in an 8x8 pan.