Prep 15 mins
Cook 57 mins
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!
- 1 cup flour, I use 1/2 unbleached and 1/2 whole wheat pastry flour
- 1⁄2 cup butter, the original recipe used margarine
- 3 tablespoons powdered sugar
- 2 eggs, beaten
- 1 cup sugar, gradually whisked with the eggs
- 3⁄4 teaspoon salt
- 2 cups finely chopped rhubarb, this measure is quite arbitrary, I use however much I have, within reason
- 1⁄4 cup flour
- 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.