MINNEAPOLIS RHUBARB BARS
I got this recipe from a church cookbook from the 1970s and have been using it for several years. My family loves these bars.
Provided by Dadenk
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Cream brown sugar and shortening.
- Add oats, flour, baking soda, salt and chopped nuts.
- Mix well.
- Press 2/3 of mixture into greased 9x13 pan.
- Save remaining 1/3 for the topping.
- In a medium saucepan, mix cornstarch and pineapple juice.
- Add rhubarb, crushed pineapple and sugar.
- Cook until thick, stirring frequently.
- Pour over crust.
- Top with remaining crumb topping.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 233.4, Fat 10.6, SaturatedFat 2.4, Sodium 55.2, Carbohydrate 33.8, Fiber 1.3, Sugar 22.7, Protein 2
RHUBARB BARS
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.
RHUBARB BARS
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
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
STRAWBERRY-RHUBARB BARS
Kick off the spring season with this fresh fruit-packed bar cookie. Sweet strawberries and tart rhubarb get together and create an all-time favorite flavor combination. This came from Better Homes and Gardens All Time Favorite Cookbook Volume 3. I have not tried this posting for safe keeping.
Provided by internetnut
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Line 8x8x2"-inch baking pan with foil, allowing foil to extend over edges of pan. Coat foil with nonstick cooking spray, set aside.
- In bowl stir together oats, flour, and the 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs (use fingers, if necessary, to break up mixture). Remove 1 1/2 cups of oat mixture; set aside. Press remaining oat mixture evenly into bottom of prepared pan. Bake for 20 minutes.
- Meanwhile, for filling, in medium saucepan combine rhubarb, the 1/3 cup sugar, water, and ginger. Cook and stir over medium heat for 8-10 minutes until filling is thickened and bubbly. Stir in chopped strawberries. Remove 1/2 cup of filling; cover and set aside. Carefully spoon remaining filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into filling.
- Bake for 30-35 minutes more or until top is golden and filling is bubbly. Cool in pan on wire rack. Lift from pan using foil. Carefully pull foil away from sides. Cut in bars. Top each with a spoonful of reserved filling. Drizzle with Ginger Icing just before serving.
- Ginger Icing: In small bowl stir together powdered sugar, ground ginger, and enough orange juice to make of drizzling consistency.
Nutrition Facts : Calories 202.1, Fat 9.3, SaturatedFat 5.6, Cholesterol 22.9, Sodium 77.5, Carbohydrate 28.6, Fiber 1.6, Sugar 16.5, Protein 2.1
COOKIE CRUSTED RHUBARB BARS
Here is a great lightened rhubarb bar with a yummy cookie crust. It goes together quickly and doesn't last long at my house!
Provided by Brooke the Cook in
Categories Bar Cookie
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and grease an 11x7 baking pan.
- Combine flours and powdered sugar; cut in butter until mixture resembles coase crumbs (mixture will seem powdery, but will come together while baking).
- Press mixture to bottom on baking pan and bake for 12 minutes.
- Meanwhile, gently combine sugars, flour, egg whites and vanilla. Stir in rhubarb.
- Pour mixture over warm crust and bake for 35-40 minutes until wooden pick comes out clean.
- Cool on wire rack, can be served warm.
- Store in refrigerator.
Nutrition Facts : Calories 101.6, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 40.2, Carbohydrate 16.7, Fiber 0.8, Sugar 9.1, Protein 2.1
AMISH RHUBARB BARS
The recipe is from the Kalona, IA Historical Village Cookbook published in 1971, so it is almost an antique recipe. The contributor, Marilyn Svoboda, calls it Rhubarb Delight. An Amish farm that has a market stall sells these and calls them Rhubarb Dream Bars. My mom calls them Rhubarb Bars. So take your pick of names!
Provided by acetate3
Categories Bar Cookie
Time 1h12m
Yield 21 bars, 21 serving(s)
Number Of Ingredients 8
Steps:
- Mix together crust, press into 9x13 or 9x9 pan.
- Bake at 375 degrees for 10-12 minutes.
- Remove crust and reduce heat to 350 degrees.
- Combine filling ingredients; eggs beaten first, gradually whisk 1 cup sugar into the eggs, then add rhubarb and flour.
- Once mixture is completely combined, spoon into crust and evenly distribute
- Bake an additional 35-45 minutes at 350 degrees.
- Once cooled, cut into squares. I use a 9x13 pan and cut into 21 squares.
Nutrition Facts : Calories 116.4, Fat 4.9, SaturatedFat 2.9, Cholesterol 29.3, Sodium 129.1, Carbohydrate 16.9, Fiber 0.4, Sugar 10.8, Protein 1.5
JULIE'S RHUBARB BARS OR CRISP
A recipe I got from a co worker. Scrumptious. She substituted butter for shortening in the recipe and it was divine.
Provided by tuttifrutti1
Categories Dessert
Time 50m
Yield 1 9x13 pan
Number Of Ingredients 11
Steps:
- Mix rhubarb , sugar, water, vanilla .
- Add cornstarch which has been dissolved in water.
- Cook until thick.
- Mix together ostmeal and all other ingredients until crumbly.
- Pat 3/4 of mixture into greased 9x13 pan (I used half mixture for top and bottom).
- Pour in rhubarb mixture and sprinkle remaining crumbs over top.
- Bake at 375 degrees for 30-35 minutes.
- Cooland cut into small bars.
- NOTE: A 10 oz box of frozen strawberries can be mixed with the hot rhubarb mix.
Nutrition Facts : Calories 5484.7, Fat 253.7, SaturatedFat 56.7, Sodium 724.3, Carbohydrate 780.9, Fiber 28, Sugar 520.6, Protein 47.9
RHUBARB BARS
Make and share this Rhubarb Bars recipe from Food.com.
Provided by Colorado Mel
Categories Bar Cookie
Time 1h5m
Yield 20 bars, 20 serving(s)
Number Of Ingredients 8
Steps:
- Cut cold butter with (1st) flour & powdered sugar until crumbly.
- Press dough into 9x13 pan.
- Bake at 350 degrees for 15 minutes.
- While crust is baking prepare filling.
- Beat eggs, then add sugar, (2nd) flour, & salt.
- Gently stir in rhubarb; spoon filling gently over hot crust.
- Bake an additional 35 minutes.
Nutrition Facts : Calories 202.5, Fat 7.8, SaturatedFat 4.6, Cholesterol 46.2, Sodium 159.8, Carbohydrate 31.6, Fiber 0.6, Sugar 22.2, Protein 2.4
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