Recipe By Kitchen Witch
Rating
Published Jun 19th
Prep 20m Cook 55m Additional 10m Ready In 1h 25m
Servings 1 9-inch square dish Calories 327.1

A shortbread-like, very sweet yet tart-tasting dessert bar that is great alone or with vanilla ice cream.

Recipe Ingredients

  • 1 cup all-purpose flour
  • ½ cup butter, softened
  • 5 tablespoons confectioners' sugar
  • 1 cup brown sugar
  • 2 eggs, beaten
  • ½ cup white sugar
  • ¼ cup all-purpose flour
  • ¾ teaspoon salt
  • 2 cups 1/4-inch slices rhubarb

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix 1 cup flour, butter, and confectioners' sugar together in a bowl; pack the mixture firmly into the bottom of a 9-inch square baking dish.
  3. 3 Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes.
  4. 4 Whisk brown sugar, eggs, white sugar, 1/4 cup flour, and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the crust.
  5. 5 Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into bars.

Nutrition Facts

  • Calories 327.1
  • Carbohydrate 53.8 g
  • Cholesterol 68.4 mg
  • Fat 11.6 g
  • Fiber 1 g
  • Protein 3.6 g
  • Saturated Fat 6.9 g
  • Sodium 290.3 mg
  • Sugar 39.3 g

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Reviews

  1. Yes I made changes - 3/4 cup brown and 1/4 cup white sugar in the rhubarb mixture; cornstarch instead of flour. Yes I will make it again and again and again. 4 times already! If you make a larger pan only increase the base by 1 1/2 times not double.
  2. Upon taking out of oven it looked beautiful. As it cooled however cracks developed in the custard layer which filled with rivers of brown sugar liquid. It became messy and impossible to serve in bar form. The bar itself was way too sweet.
  3. This seemed a bit boring. Shortbread and rhubarb in custard. Blah - and it seemed too sweet. I'm old enough I'm not going to waste my time to make boring. So I changed it Base - the same except I added 2 tablespoons of candied ginger, medium chop. I wanted there to be ginger in - Read more ...
  4. So the shortbread needs a touch of vanilla and a little nutmeg. I added 1 tsp vanilla to the rhubarb. Also only used 1/4 cup white sugar and 1/2 cup brown. I still think the sugar should be cut down. Maybe next time 2/3 brown. Would be really tasty with vanilla ice cream.
  5. A very good rhubarb recipe with a very good crust, that really taste like a shortbread. I knew before starting the recipe that I would be cutting back on the amount of sugar. We love the tartness of rhubarb and I knew with 1 1/2 total cups of sugar it would be very sweet. I - Read more ...
  6. I used 3/4 cup of brown sugar and just over 1/4 cup of white sugar and it was great. Not mega sweet and still let some of the tart rhubarb come through. Use your hands to mix the crust mixture. The heat from your hands makes the butter creamy and helps make a dough. I - Read more ...
  7. So good!! Super easy too! The crust is perfect the rhubarb slightly tart yet sweet. The only change I made was to use 3 cups of rhubarb. Bake time was spot on the rhubarb cooked perfectly!:)
  8. Even with rhubarb being tart this had a bit too much sugar for us. I loved the crust and the crispy edges but the middle was a little mushy and very sweet. Great idea though and with a bit less sugar I bet would be great.
  9. This recipe is a favorite for my family. They enjoy it more than rhubarb pie. I am giving it a 5 rating but I use much less sugar as my family likes it more tart. I only use 3/4 cup for a recipe doubled and about six cups of rhubarb.
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