Rhubarb Dream Bars
photo by cblwolf
- Ready In:
- 1hr 20mins
- In food processor, mix together the crust ingredients.
- Press into a 15 x 10-inch pan.
- Bake at 350° for 15 minutes (crust will be very light colored).
- Meanwhile, combine eggs, sugar, flour and salt; beat together.
- Fold in rhubarb.
- Spread filling mixture on hot crust; return to oven to bake 40-45 minutes longer.
- Cool; cut into bars.
I love rhubarb custard pie. This recipe sounded quick and easy without the need to roll out a pie crust, it was. I made it in a 13"x 10" pan found that it was perfect for the crust but there was not enough of the delicious filling to satisfy. Followed recipe exactly. I will definitely make it again, however double the rhubarb topping and cut back the sugar, most probable 8 cups of rhubarb to 2 1/2 cups of sugar and double up the eggs, flour and salt. Will update on the results.
I made this 2 weeks ago and my husband and toddler loved it! I did have to make some substitutions for eggs because I only had 2 on hand. I subbed in a cup of applesauce and a banana and I must say I was pleasantly surprised with how great they were! The second time I made them just like the recipe stated and they were also tasty!
These bars taste good, with a very subtle rhubarb flavor. However, this recipe is better suited for a 9 by 13 pan. The pretty picture on this post is definitely not this recipe made in a 10 by 15 pan. I posted the picture (with the ivy leaved plate), so you can see how thin the crust AND topping are. Since this recipe it was made in such a large pan, it baked much quicker than the recipe states. They were slightly overdone at 35 minutes (my oven has an accurate temp). I will remake this in a 9x13 pan and see if that works better.
Made this recipe today with a few minor variations and it turned out great. First, I used my KitchenAid Mixer (rather than a food processor) for the crust, and it worked fine. Second, I split the recipe between two 9 X 9" pans and just threw in a bit more fruit. And, the last change was I substituted about a cup of rhubarb with fresh cranberries (though I'm sure frozen would work too). It was a great addition for this time of year and the bars are delicious!
RECIPE SUBMITTED BY
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