Oh my goodness, let me tell you about my absolute favorite springtime treat – Rhubarb Bars! These little squares of deliciousness are a riot of tart and sweet flavors that are simply irresistible. I remember the first time I had a rhubarb dessert; I was at my grandma’s house, and she served up a similar treat right out of the oven. I was a little hesitant at first, but one bite, and I was hooked! The contrast of the tart rhubarb, the sweet meringue, and that buttery crust? Pure magic, my friends!
What I love most about these bars is not just how phenomenally tasty they are but also how they remind me of sunny afternoons spent in the garden, helping grandma pick rhubarb. It’s a tradition that just fills my heart with warmth, and I bet it’ll do the same for you. So let’s dive into how to whip up these fabulous Rhubarb Bars that will surely impress friends and family alike!
What’s in Rhubarb Bars?
All-Purpose Flour: This is the backbone of the crust. I like to use regular all-purpose flour, which gives the crust that nice, flaky texture we all adore. You can even use whole wheat flour if you want a heartier base.
Powdered Sugar: For that sweetness and delicate texture in the crust, powdered sugar is your best hit here. It dissolves beautifully, which is perfect for that melt-in-your-mouth crust!
Unsalted Butter: Softened unsalted butter is key for the crust to hold everything together. I like to leave mine out at room temperature before I start baking—just remember to check it so it’s not too melty!
Salt: Just a pinch enhances the flavors and balances everything out, making sure your bars aren’t too sweet.
Rhubarb: The star of the show! Chopped rhubarb adds a lovely tart flavor that’s just perfect for spring. If you can get your hands on fresh rhubarb, that’s ideal, but frozen works too if you can’t find any fresh!
Granulated Sugar: This adds sweetness to the filling and balances the tartness of the rhubarb. Make sure you’ve got plenty on hand for both the filling and meringue!
Cornstarch: It’s a magical thickener for the filling. It helps give the rhubarb filling that perfect consistency that holds up after baking.
Lemon Juice: A splash of lemon juice brightens up the flavors and complements the tartness of the rhubarb beautifully. Fresh is always best, but bottled works in a pinch!
Vanilla Extract: Just a dash of vanilla enriches the filling and adds a warm flavor that harmonizes everything.
Egg Whites: They are the base of our dreamy Swiss meringue topping. Fresh eggs are ideal, but make sure they’re at room temperature for the best results.
Cream of Tartar: This is what helps the egg whites stabilize, giving you that gorgeous meringue texture. If you don’t have any on hand, a little lemon juice can work too.
Is Rhubarb Bars Good for You?
Now, let’s talk about how delicious doesn’t always have to mean guilty indulgence. Rhubarb is actually packed with nutrients!
Rhubarb: It’s low in calories and high in fiber, plus it’s a good source of vitamins K and C, manganese, and calcium. Who knew a dessert could be so health-conscious?
However, a little caution is wise here. Do keep in mind that rhubarb leaves are toxic, so only use the stalks.
Overall, while these bars are certainly a sweet treat, they can be enjoyed in moderation and still let you feel good about your choices!
Ingredients
– **For the Crust**:
– 1 1/2 cups all-purpose flour
– 1/2 cup powdered sugar
– 1/2 cup unsalted butter, softened
– 1/4 teaspoon salt
– **For the Rhubarb Filling**:
– 2 cups rhubarb, chopped
– 3/4 cup granulated sugar
– 2 tablespoons cornstarch
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
– Pinch of salt
– **For the Swiss Meringue Topping**:
– 3 large egg whites
– 3/4 cup granulated sugar
– 1/4 teaspoon cream of tartar
– 1/2 teaspoon vanilla extract
**Servings:** This recipe makes about 16 squares, but let’s be honest—you might want to cut them bigger!
How to Make Rhubarb Bars?
1. **Prepare the Crust:** Preheat your oven to 350°F (175°C). In a mixing bowl, blend the flour, powdered sugar, softened butter, and salt until the dough comes together and is smooth. Press the dough firmly into the bottom of a greased 8×8 inch baking pan. Prick it with a fork (this helps prevent bubbles), and bake for 15 minutes or until it’s lightly golden. Remove it from the oven and let it cool.
2. **Make the Filling:** While the crust cools, let’s make that fabulous rhubarb filling! In a medium saucepan over medium heat, combine the chopped rhubarb, granulated sugar, cornstarch, lemon juice, vanilla, and a pinch of salt. Stir well and cook until the rhubarb breaks down and the mixture thickens up, about 7-10 minutes. Pour this lovely filling over your cooled crust and spread it evenly.
3. **Bake the Bars:** Pop the baking pan back into the oven and bake for another 25-30 minutes, or until the filling is set. When done, remove from the oven and let it cool completely in the pan.
4. **Prepare the Meringue:** Grab a clean mixing bowl and whip together the egg whites, granulated sugar, and cream of tartar. Place this bowl over a pot of simmering water, ensuring the bottom of the bowl isn’t touching the water. Keep whisking until the sugar has dissolved and it’s warm to the touch.
5. **Beat the Meringue:** Transfer the mixture to your stand mixer or use a hand mixer, and beat on high until stiff peaks form and the mixture becomes glossy. Finish strong by folding in the vanilla extract.
6. **Top the Bars:** Spread your fluffy meringue over the cooled rhubarb filling. Get creative and use a spatula to create peaks or swirls on top!
7. **Final Bake:** Return those beauties to the oven and bake for an additional 10-15 minutes until the meringue is slightly browned on top. Yum!
8. **Cool and Serve:** Let the bars cool completely at room temperature before slicing into squares. Then, dig in and enjoy the deliciousness of your homemade rhubarb bars!
Sweet Serving Suggestions!
These bars are a hit served just as they are, but if you want to add a special touch, consider a dollop of whipped cream or a scoop of vanilla ice cream on the side. Fresh mint leaves can also give a nice pop of color and flavor.
If you want to play with flavors, try adding a little ginger or cinnamon to the rhubarb filling for an exciting twist. And don’t forget, sharing these bars with loved ones makes them taste even better!
I hope you give this recipe a try! I promise you’ll be smiling with every bite, just like I am when I savor these delightful bars. I’d love to hear how your rhubarb bars turn out, so feel free to share your experience! Happy baking!
