Here is another recipe from our friends Dale and Pegi. When she sent us the recipe, Pegi explained, “I don’t recall where I got this recipe but it’s been a family favorite for a very long time! It’s the only way Dale likes rhubarb and Chad’s favorite.”
Unlike Dale, I like rhubarb sauce, rhubarb cakes and especially Jerri’s Rhubarb Custard Pie. I have also posted recipes for three other tasty rhubarb cakes — Nellie’s Rhubarb Cake, Vicki’s Grandmother’s Rhubarb Cake and Mennonite Rhubarb Upside Down Cake.
We also enjoy Jean’s Rhubarb Bars, which have a different crust than Pegi’s.
Spring is the time when rhubarb is in its prime. Ours looks magnificent this year. Here is one more way to turn rhubarb into a wonderful dessert.
1 1/4 cups all-purpose flour, divided
5 T powdered sugar
1/2 cup softened butter
2 cups thinly sliced rhubarb
1/4 cup all-purpose flour
1 1/2 cups sugar
3/4 tsp. salt
2 large eggs
Take a stick of butter from the refrigerator an hour or so before starting this recipe. If you forget you can very carefully soften the butter in the microwave. Preheat the oven to 350º.
Mix one cup of the flour with the powdered sugar in a mixing bowl and cut in the butter with a fork or pastry blender until you have particles like small peas as if you were making a pie crust. Grease a seven by eleven-inch baking pan. Using your fingers, press the flour mixture into the bottom of the pan. Bake the crust for eighteen to twenty minutes until it begins to brown slightly on the sides. Remove it from the oven and let it cool a bit while you finish the filling.
While the crust is baking, wash and chop the rhubarb into thin slices. When you remove the crust from the oven, mix a quarter cup of flour with the sugar and salt in a mixing bowl. Beat the eggs until they are lemon colored and mix them with the dry ingredients. Blend the rhubarb into the liquid ingredients.
Pour the rhubarb mixture on top of the pre-baked crust and bake for thirty to thirty-five minutes until a knife inserted into the center of the pan comes out clean.
Remove the pan from the oven and cool it completely. Cut into squares.
NOTE: Pegi says you can make these bars in a nine by thirteen-inch pan if you prefer thinner bars.