RHUBARB SHORTBREAD BARS
A shortbread-like, very sweet yet tart-tasting dessert bar that is great alone or with vanilla ice cream.
Provided by Kitchen Witch
Categories Desserts Cookies Bar Cookie Recipes
Time 1h25m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes.
- 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.
- 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 calories, Carbohydrate 53.8 g, Cholesterol 68.4 mg, Fat 11.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 6.9 g, Sodium 290.3 mg, Sugar 39.3 g
RHUBARB OATMEAL BARS
A delicious rhubarb bar, great for the first rhubarb of the season, or to use up the last. I have found that cooking the rhubarb in half water half fruit juice (I've used orange or pineapple) enhances the flavour nicely.
Provided by Lezlie
Categories Bar Cookie
Time 35m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Crust: Combine all ingredients until crumbly.
- Pat half of mixture into 13x9" baking pan and bake for about 20 minutes before pouring filling on top.
- Filling: In saucepan combine rhubarb, sugar, cornstarch and water.
- Cook until clear.
- Blend in vanilla.
- Pour over baked crust.
- Sprinkle with remaining crumb mixture.
- Bake at 350° for 20 minutes.
Nutrition Facts : Calories 229.7, Fat 10.4, SaturatedFat 2.4, Sodium 47.2, Carbohydrate 32.9, Fiber 1.3, Sugar 21.8, Protein 2.1
RHUBARB CRUMB BARS
Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h25m
Yield Makes 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
- Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
- Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
- Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.
Nutrition Facts : Calories 216 g, Fat 11 g, Protein 3 g
RHUBARB CUSTARD BARS
Imagine lemon bars, but made with a tangy rhubarb curd instead of citrus, and you'll get a sense of this sweet-tart confection. The rhubarb curls on top make it pretty, but they don't add much in terms of flavor, so feel free to skip Step 5. With their crisp crust and soft topping, the bars are at their absolute best when served within a day of baking. But you can store leftovers in the fridge for up to five days. They'll get a little soggy, but the flavor will still be excellent.
Provided by Melissa Clark
Time 1h30m
Yield 1 (9-inch) square pan
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees and line a 9-by-9-inch pan with parchment paper, leaving two edges long so they overhang the pan by at least 1 inch. (This is for lifting the bars out later.)
- In a food processor, pulse together flour, sugar and salt. Add butter and process until a crumbly dough forms. Press dough into the lined pan in an even layer. Don't clean out the food processor, you're going to need it.
- Bake crust until golden at the edges, 35 to 40 minutes, rotating halfway through. Transfer to a wire rack and raise oven temperature to 350 degrees.
- While the crust is baking, make the filling. In a medium saucepan, combine the rhubarb slices and 1 cup sugar. Cook, stirring frequently, over medium-low heat until rhubarb releases its juices. Raise heat and bring to a simmer. Keep simmering, stirring once in a while, until the rhubarb breaks down completely, about 15 to 20 minutes. Transfer the rhubarb and juices to the food processor, and let it sit with the cover off until it cools down a bit, about 15 minutes.
- Meanwhile, using a vegetable peeler, lay the very pink rhubarb stalk on its narrower side. From the edge of the stalk, peel a long strip from the stalk. Continue to peel strips from the stalk, flipping it around the other side to keep it even. (This makes it easier to peel, but don't worry too much about getting uniform strips.) Line up peeled strips and cut into 1 1/2-inch lengths. Some may curl up, and that's fine. You'll have about 1 cup strips.
- To the food processor, add the eggs, remaining 1/4 cup sugar, lemon juice, flour, zest and salt, and pulse until mixture is puréed. Pour into baked shortbread base, and carefully scatter the rhubarb strips on top. It should look a little like confetti. Bake until the filling is set and puffy, 20 to 30 minutes. Transfer to a wire rack to cool completely in the pan.
- Once cool, use a butter knife to cut at the edges of the crust to release them from the pan, then use the parchment "handles" to lift up and transfer the pastry to a cutting board. Cut into 1 3/4-inch squares. Dust with confectioners' sugar before serving.
RHUBARB BARS
Steps:
- For the bars: Preheat the oven to 350 degrees F with a rack in the middle.
- Grease and line a 9-inch square baking pan with parchment paper. Cut enough so there are wings hanging over the sides of the pan for when it's time to remove the bars!
- In a food processor, combine the flour, almond flour, granulated sugar and salt and pulse to combine. Add the butter, egg white and rosewater, if using. Pulse until the mixture clumps together into small to medium clumps of dough.
- Pour the dough out into the prepared pan and press evenly all around the bottom with a measuring cup or the back of a spatula until smooth.
- Bake until the crust is just set and the edges are light golden, 15 to 18 minutes. Remove to a rack to cool. Reduce the oven temperature to 325 degrees F.
- For the filling: Combine the rhubarb in a medium saucepan with water just to cover (about 1 1/2 cups water) and 1/4 cup granulated sugar. Scrape in the vanilla bean seeds and add the pod. Simmer until the rhubarb is falling apart, about 10 minutes. Cool, then strain and discard the solids. (See Cook's Note.)
- Add 1/4 cup of the reserved rhubarb juice to a small mixing bowl. Add the cornstarch. Use a small whisk or fork to combine until smooth and there are no cornstarch lumps. Add the rhubarb slurry to the saucepan with an additional 1/2 cup of the reserved rhubarb juice. (See Cook's Note for uses for any extra juice).
- Whisk in the eggs, yolks, salt, remaining 1 1/4 cups granulated sugar and 2 tablespoons lemon juice. Cook, whisking constantly, over medium heat until the mixture begins to simmer and thicken and bubbles pop to the surface, 7 to 10 minutes. Whisk in the zest, then the butter and coconut oil a little at a time. Whisk in just enough food coloring to make a salmon pink color, 2 to 3 drops.
- Pour the filling mixture over the cookie crust and bake until the edges are set, but the center is just a tiny bit jiggly, 25 to 30 minutes. Remove to a rack to cool completely.
- Once cooled, remove the bars from the pan. With a sharp knife, cut into 16 squares, wiping the blade after each cut. (You can also trim the edges for a cleaner look.) Dust with powdered sugar before serving.
- For longer storage, refrigerate between layers of parchment in a sealed container.
RHUBARB SHORTBREAD
This recipe is courtesy of Gale Grand from "Baking with Julia" (William Morrow) by Dorie Greenspan and Julie Child.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12 to 24 bars
Number Of Ingredients 11
Steps:
- Make the jam: Combine rhubarb, sugar, and 1/2 cup water in a medium saucepan. Split vanilla bean, scrape the seeds into the pan, and toss in the pod. Bring to a simmer over low heat, cook, stirring often, until rhubarb softens and forms a soft mass, about 10 minutes. Remove and discard vanilla bean. Transfer to a shallow bowl and let cool. Can be made ahead and refrigerated in an airtight container, for up to one week. If refrigerated, return to room temperature before using. You may substitute 1 cup of your favorite jam or preserves for the homemade.
- Make the shortbread: In a medium bowl, whisk together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter on high speed until pale and fluffy. Add egg yolks and sugar, and beat until sugar is dissolved and the mixture is light. Reduce mixer speed to low, and add the dry ingredients, mixing only until the ingredients are incorporated.
- Turn the dough out onto a work surface and cut into two pieces. Shape each piece into a ball and wrap in plastic wrap. Place in freezer until firm, about 30 minutes. Can be made ahead and frozen for up to one month. Thaw in refrigerator overnight.
- Assemble and bake: Preheat oven to 350 degrees with rack in center. Remove one ball of dough from freezer and, using the large holes on a box grater, grate the dough into a 9-by-13-inch baking dish. Pat the dough gently just to get it into the corners (you don't want to press it down), and spread with the rhubarb jam. Grate the remaining dough over the jam, and press it lightly to distribute it evenly.
- Bake until golden brown, about 40 minutes. Dust with confectioners' sugar as soon as it is removed from oven. Cool on a wire rack.
- Cut the shortbread into bars when it is cool. You can cut whatever size bars please you, although as a rough guide, 3-inch squares, or rectangles 1 1/2 inches by 3 inches make nice servings. Store covered at room temperature for up to 2 days.
More about "rhubarb shortbread bars recipes"
RHUBARB SHORTBREAD CRUST BARS RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
4.9/5 (12)Total Time 1 hr 20 minsCategory DessertCalories 535 per serving
- I like to split each stalk at least in half lengthwise (if not thirds) so that you don't get any huge chunks.
- After slicing, chop into 1/2 to 1 inch pieces.Add all the rhubarb to a bowl, along with 1/2 cup grenadine syrup.
RHUBARB BARS - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
4.7/5 (54)Total Time 3 hrsCategory DessertCalories 179 per serving
- Preheat oven to 350 F. In a medium bowl, combine the flour and powdered sugar. Using a pastry blender cut in butter until the mixture resembles coarse crumbs.
- Pat the crumbs into a well greased 9 x 13 in baking pan. Bake the crust at 350 F for 10-12 min or until lightly browned.
- While the crust is in the oven, mix together eggs, sugar, flour and salt. Gently stir in the diced rhubarb.
- Pour the rhubarb mixture over the hot crust. Return bars to the hot oven. Reduce oven temperature to 325 F and bake for 30-35 min or until the filling is set and no longer jiggly
RHUBARB CARDAMOM SHORTBREAD BARS RECIPE | DESSERT …
From pbs.org
Estimated Reading Time 2 mins
STRAWBERRY RHUBARB SHORTBREAD BARS - COUNTRY LIVING
From countryliving.com
THE BEST CRANBERRY SHORTBREAD BARS - THE FOOD CHARLATAN
From thefoodcharlatan.com
EASY RHUBARB BARS (ONLY A HANDFUL OF INGREDIENTS
From garnishwithlemon.com
RHUBARB LEMON BARS - DINNER WITH JULIE
From dinnerwithjulie.com
RHUBARB SHORTCAKE CRUMBLE BARS - YUMSOME
From yumsome.com
HOT EATS AND COOL READS: RHUBARB SHORTBREAD BARS …
From hoteatsandcoolreads.com
STRAWBERRY RHUBARB DESSERT BARS RECIPE | LAND O’LAKES
From landolakes.com
RHUBARB BARS | UMAMI
From umami.site
RHUBARB CUSTARD BARS | READER'S DIGEST CANADA
From readersdigest.ca
RHUBARB SHORTBREAD RECIPE - FOOD.COM
From food.com
RHUBARB SHORTBREAD BARS – MY ROI LIST
From myroilist.com
RHUBARB CUSTARD BARS (ONE BOWL) - BAKED
From baked-theblog.com
TANGY HOMEMADE RHUBARB BARS - BROMA BAKERY
From bromabakery.com
RHUBARB SHORTBREAD BARS - YUM TASTE
From yumtaste.com
RHUBARB AND BLACK PEPPER SHORTBREAD BARS - THIS IS HOW I COOK
From thisishowicook.com
STRAWBERRY RHUBARB PIE BARS ARE A TASTE OF SPRING | FOOD NETWORK …
From foodnetwork.ca
RHUBARB CURD BARS » THE COZY PLUM
From thecozyplum.com
RHUBARB SHORTBREAD BARS FROM THE FOOD CHARLATAN. RHUBARB …
From pinterest.ca
DECADENT RHUBARB FRANGIPANE SHORTBREAD BARS - FROM MARKET TO …
From frommarkettotable.com
LOW-FODMAP STRAWBERRY RHUBARB SHORTBREAD BARS ... - RACHEL …
From rachelpaulsfood.com
RHUBARB DREAM BARS - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
CREAMY RHUBARB SHORTBREAD SQUARES- POTLUCK DISH | HOMEMADE …
From homemadefoodjunkie.com
LEMON RHUBARB BARS - THE FLOURED TABLE | WITH SWISS MERINGUE …
From theflouredtable.com
RHUBARB SHORTBREAD BARS FROM THE FOOD CHARLATAN
From pinterest.ca
HOW TO MAKE THE BEST STRAWBERRY RHUBARB BARS | TASTE OF HOME
From tasteofhome.com
EASY RHUBARB CRUMBLE BARS RECIPE - THE FLAVOR BENDER
From theflavorbender.com
RHUBARB CUSTARD BARS - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
STRAWBERRY-RHUBARB SHORTBREAD BARS - FEELINGS IN FOOD
From feelingsinfood.com
RHUBARB SHORTBREAD STREUSEL BARS | BAKE TO THE ROOTS
From baketotheroots.de
10 RHUBARB BARS TO MAKE ASAP | ALLRECIPES
From allrecipes.com
RHUBARB CARDAMOM SHORTBREAD BARS - RACHEL COOKS®
From rachelcooks.com
RHUBARB CARDAMOM SHORTBREAD BARS | KITCHEN VIGNETTES | PBS FOOD
From pbs.org
STRAWBERRY RHUBARB BARS - ALWAYS EAT DESSERT
From alwayseatdessert.com
RHUBARB CUSTARD BARS - HEATHER'S HOMEMADE KITCHEN
From heathershomemadekitchen.com
RHUBARB SHORTBREAD BARS - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
RHUBARB CUSTARD BARS • DANCE AROUND THE KITCHEN
From dancearoundthekitchen.com
You'll also love