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Category: Desserts
Prep Time: Cook Time: Total Time:
Makes 24 bars.
Crust:
1 1/2 cups (6 1/4 ounces) unbleached all-purpose flour
3/4 cup (3 ounces) confectioners' sugar
1/4 teaspoon salt
1/2 cup (1 stick, 4 ounces) butter
1/4 teaspoon lemon oil or 2 tablespoons lemon zest plus 1 teaspoon fresh lemon juice
Filling:
4 large eggs
1/4 teaspoon salt
2 cups granulated sugar
1/2 cup unbleached all-purpose flour
4 cups packed diced rhubarb
To prepare oven, baking pan: Preheat oven to 350 degrees. Lightly grease 9-by-13-inch, 11-by-11-inch or similar size pan.
To make crust: In medium-size mixing bowl, whisk together flour, sugar and salt. Using fingers, pastry blender or mixer, cut in butter until everything is evenly crumbly. Add lemon oil or zest and juice. Press mixture into bottom of prepared pan. Bake for 10 to 15 minutes until crust is lightly browned. Remove from oven. Cool slightly. (Note: Leave oven on.)
To make filling: Meanwhile, in large bowl, beat eggs and salt until foamy. Gradually add sugar, beating until mixture is thick and light yellow. Blend in flour. Fold in rhubarb.
To finish bars: Pour rhubarb mixture over still-warm crust. Return pan to oven. Bake for 40 to 45 minutes or until lightly browned. Remove from oven. Cool for several hours.
Note: Bars are easier to cut if they have time to cool. Still, top layer separates a bit from filling when you cut; just press it back lightly.
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Rhubarb Dream bars
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Category: Desserts
Prep Time: Cook Time: Total Time:
Makes 24 bars.
Crust:
1 1/2 cups (6 1/4 ounces) unbleached all-purpose flour
3/4 cup (3 ounces) confectioners' sugar
1/4 teaspoon salt
1/2 cup (1 stick, 4 ounces) butter
1/4 teaspoon lemon oil or 2 tablespoons lemon zest plus 1 teaspoon fresh lemon juice
Filling:
4 large eggs
1/4 teaspoon salt
2 cups granulated sugar
1/2 cup unbleached all-purpose flour
4 cups packed diced rhubarb
To prepare oven, baking pan: Preheat oven to 350 degrees. Lightly grease 9-by-13-inch, 11-by-11-inch or similar size pan.
To make crust: In medium-size mixing bowl, whisk together flour, sugar and salt. Using fingers, pastry blender or mixer, cut in butter until everything is evenly crumbly. Add lemon oil or zest and juice. Press mixture into bottom of prepared pan. Bake for 10 to 15 minutes until crust is lightly browned. Remove from oven. Cool slightly. (Note: Leave oven on.)
To make filling: Meanwhile, in large bowl, beat eggs and salt until foamy. Gradually add sugar, beating until mixture is thick and light yellow. Blend in flour. Fold in rhubarb.
To finish bars: Pour rhubarb mixture over still-warm crust. Return pan to oven. Bake for 40 to 45 minutes or until lightly browned. Remove from oven. Cool for several hours.
Note: Bars are easier to cut if they have time to cool. Still, top layer separates a bit from filling when you cut; just press it back lightly.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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