Ingredients
Scale
For the crust:
- 1½ cups all-purpose flour
- ¾ cup cold butter, cubed
- ¼ cup powdered sugar
For the filling:
- 3 large eggs, lightly beaten
- 2 cups white sugar
- ½ cup all-purpose flour
- ½ teaspoon salt
- 4 cups rhubarb, diced
Instructions
- First, I preheat my oven to 350°F and make sure to grease my 9×13 inch baking pan well.
- For the crust, I combine 1½ cups flour and ¼ cup powdered sugar in a medium bowl. Then I grab my pastry blender (though two forks work in a pinch!) and cut in ¾ cup cold, cubed butter until everything looks like coarse crumbs.
- I gently pat this crumbly mixture into my greased baking pan, making sure it’s evenly distributed.
- Then I pop the crust into the oven for about 10-12 minutes, just until it gets a light golden brown color.
Notes
- When selecting rhubarb, I look for firm, crisp stalks with a bright color. The redder the stalks, the sweeter they tend to be!
- I’ve found that cutting the rhubarb into small, uniform pieces (about ½ inch) helps it cook evenly and makes the bars easier to cut.
- If my rhubarb is particularly tart, I sometimes add an extra ¼ cup of sugar to the filling.
- For the best texture, I make sure not to overbake the bars – once the custard is set but still has a slight jiggle (like Jell-O), it’s ready!
- I always let these bars chill completely before cutting them. A chilled bar cuts much more cleanly than a warm one.
- Prep Time: 20 minutes
- Additional Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 272 kcal
- Sugar: 9 g
- Sodium: 0 mg
- Fat: 14.15 g
- Saturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 101.73 g
- Fiber: 0 g
- Protein: 5.12 g
- Cholesterol: 0 mg