Irresistible Rhubarb Dream Bars A MustTry Dessert Delight
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Author:souzanfood
Total Time:1 hour
Yield:12 bars 1x
Description
Savor the irresistible Rhubarb Dream Bars an unforgettable dessert delight blending tart rhubarb with a creamy topping A musttry for every sweet lover
Ingredients
Scale
1 cup all-purpose flour (for crust)
⅓ cup powdered sugar (for crust)
½ cup unsalted butter, softened (for crust)
¼ teaspoon salt (for crust)
2 cups rhubarb, chopped (for filling)
1 cup granulated sugar (for filling)
⅓ cup all-purpose flour (for filling)
2 large eggs (for filling)
1 teaspoon vanilla extract (for filling)
½ teaspoon baking powder (for filling)
½ teaspoon salt (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving some overhang to lift the bars out later.
In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Gradually stir in the flour and salt until combined. Press this mixture evenly into the bottom of your prepared baking pan to form the crust.
Bake the crust in your preheated oven for about 15 minutes or until it’s lightly golden. Remove it from the oven and let it cool slightly while you prepare the filling.
In another bowl, combine the chopped rhubarb, granulated sugar, flour, eggs, vanilla extract, baking powder, and salt. Stir until everything is well incorporated. This filling should be somewhat thick.
Pour the rhubarb filling over the pre-baked crust, spreading it evenly. Bake for an additional 25-30 minutes until the filling is set and the top is slightly golden. You can test the filling by gently shaking the pan—if it jiggles too much, give it a few more minutes.
Once baked, remove the pan from the oven and allow it to cool on a wire rack. After it’s completely cool, lift the bars out of the pan using the parchment paper. Cut into squares or rectangles, and they’re ready to serve!
