Ingredients
Equipment
Method
- Preheat oven to 325F.
- Crust
- Mix the crust ingredients in a large bowl and mix with a food processor or hand mixer just until crumbly and combined.
- Spread the mixture over a well greased 9x13 pan and lightly pan down. Bake at 325F for 15 minutes.
- Filling
- In the same large bowl, lightly beat the eggs. Add the flour, sugar, salt and optional cinnamon and blend until well combined. Mix in the rhubarb and pour over the par baked crust.
- Bake at 325F for 60 minutes or until the center of the bars are set.
- Cool completely before serving. Store leftovers in the refrigerator.
Nutrition
Notes
Ensure your butter is softened for the crust but not melted; this creates the best crumbly texture. You can use fresh or frozen rhubarb; if using frozen, thaw completely and drain any excess liquid well. For an extra tender crust, try substituting a portion of the all-purpose flour with pastry flour. Feel free to swap cinnamon with a pinch of ground nutmeg or ginger. Powdered sugar is crucial for a tender crust, while granulated sugar gives the filling its distinct sweetness. Never skip par-baking the crust to prevent sogginess. The filling should have a slight jiggle in the center when done; overbaking can make it rubbery. For frozen rhubarb, toss with an extra tablespoon of flour after draining. Aim for small, uniform rhubarb pieces (about 1/2 inch). Fully cooling and chilling the bars is essential for clean, perfect slices. Store any leftover bars in an airtight container in the refrigerator for up to 3-5 days. For longer storage, freeze baked and cooled bars, individually wrapped, for up to 3 months. Thaw in the refrigerator overnight before serving. Nutrition information is estimated based on common ingredients and serving sizes and may vary.