This gorgeous rhubarb bars recipe involves a sweetened rhubarb filling and buttery crust. This easy and delicious dessert is perfect for springtime because fresh rhubarb is at its prime at that time of year You can make this squares recipe all year round, however, by using frozen rhubarb. Rhubarb can be harvested in late spring and summer as well, but the stems often become tough or stringy making them ideal for jams or stewed rhubarb concoctions rather than dessert recipes where the rhubarb will be kept whole or in solid pieces. These rhubarb bars will be an excellent addition to afternoon tea or coffee with friends, or just a snack for throughout the day.
Rhubarb is a vigorous plant for growing and produces the most tender stalks in spring, which makes it the star of all dessert recipes during that season. A common misconception about harvesting rhubarb is only to pick it when it turns red. Rhubarb comes in green and red varieties, and the green version will not ripen to red, although it may have a red hue to the stem. The best indicator for harvesting rhubarb would be to wait for the stalks to reach 10 to 15 inches long before picking them. In the first two years of growing rhubarb, you will want to harvest your plants lightly, but afterward, you will be able to harvest the entire plant. When this happens, it will be worthwhile looking into some food storage guidelines so that you will have rhubarb available the whole year to make this rhubarb bars recipe. You simply have to wash the rhubarb, blanch it, chop it and place it in ziploc baggies. Always label whatever you freeze with the product and date so that you know which bags of rhubarb have to come out of the freezer first. Rhubarb can be frozen for up to one year for all your rhubarb-baking needs.
Nutrition Facts for: Rhubarb Bars from Chocolate with Grace
Ingredients: Instant yeast, water, granulated sugar, salt, unsalted butter, all-purpose flour.
* The entire recipe has been calculated for 18 servings.
* Percentages (%) are based on a 2000 calorie diet
* Per Serving: Calories 139, Calories from Fat 9, Total Fat 1.0g 2%, Saturated Fat 0.3g 2%, Cholesterol 31mg 10%, Sodium 13mg 1%, Potassium 100mg 3%, Carbohydrates 31.5g 11%, Dietary Fiber 0.8g 3%, Sugars 22.6g, Protein 2.4g, Vitamin A 1%, Vitamin C 4%, Calcium 3%, Iron 4%
Rhubarb has been cultivated for nearly three thousand years, although it wasn’t grown for the purpose of food until the seventeenth century. Rhubarb started out being used by the Chinese for medical purposes and was transported along the Silk Road for its renown as a medical product. Because of rhubarb’s arrival at ports like Aleppo, Syria or Smyrna, Greece, rhubarb became touted as Turkish rhubarb. Rhubarb later would be called Russian rhubarb due to that becoming the common trade route over the Silk Road. Today, rhubarb is praised for its tartness and color in strawberry-rhubarb pie recipes and coffee cake recipes. This tangy fruit can also be found in jams and savory preparations. If you have a large rhubarb crop or some frozen in the freezer, this rhubarb bars recipe will be the perfect one to enjoy rhubarb’s natural flavor. The base is like a shortbread, sweetened with powdered sugar and made flaky with butter, which balances out the natural taste of the diced rhubarb. Since this rhubarb recipe is prepared in a 9x13 pan, it makes it an excellent dessert for serving a crowd. Thank you to Mallory, the author of ‘Chocolate with Grace’ recipe blog, for sharing her rhubarb bars recipe with us.
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