Rhubarb Pie Bars Recipes

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RHUBARB BARS WITH SHORTBREAD CRUST



Rhubarb Bars with Shortbread Crust image

Rhubarb Shortbread Bars are a dream come true! A thick and buttery shortbread crust, topped with a layer of simple rhubarb filling, and topped with even more glorious shortbread. There is a secret ingredient in this recipe that makes these rhubarb bars bright ruby red, and it's not food coloring. It works like a charm!

Provided by Karen

Categories     Dessert

Time 1h20m

Number Of Ingredients 15

1 cup butter (softened (2 sticks))
3/4 cup granulated sugar
1 & 1/2 teaspoons vanilla
2 cups all-purpose flour (spooned and leveled)
3/4 teaspoon kosher salt
3 cups rhubarb (chopped (about 5 stalks))
1/2 cup grenadine syrup (to be drained eventually*)
3/4 cup sugar
1/4 cup all purpose flour
1 tablespoon lemon juice (optional)
1 teaspoon lemon zest (optional)
1 cup powdered sugar
2-3 teaspoons milk (more or less to taste)
1/2 teaspoon vanilla
pinch salt

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.

Nutrition Facts : ServingSize 1 g, Calories 535 kcal, Fat 21 g, SaturatedFat 13 g, Cholesterol 54 mg, Sodium 386 mg, Carbohydrate 85 g, Fiber 2 g, Sugar 55 g, Protein 4 g, TransFat 1 g, UnsaturatedFat 6 g

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

RHUBARB PIE BARS



Rhubarb Pie Bars image

I used a favorite crust recipe for the crust,instead of the regular crust.Then used a favorite of my mother-in-law's Rhubarb Custard Pie recipe..

Provided by Carol Gerner @carolgerner

Categories     Pies

Number Of Ingredients 11

2 cup(s) flour
3/4 cup(s) shortening
1/2 teaspoon(s) salt
2 cup(s) egg yolks
1/2 cup(s) milk, whole
1/2 teaspoon(s) baking soda
1 tablespoon(s) lemon juice
6 cup(s) chopped rhubarb
6 - eggs
6 cup(s) sugar
3 tablespoon(s) flour

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 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.

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