Rhubarb Crack bars are easy to make with a sweet tart flavor that is addictively delicious. Rhubarb season is short–make them while you can!
Awhile back, I got a pretty amazing recipe. It was for rhubarb bars — but it came with two big problems.
The first was that, once in a while, the bars would come out a little soggy. Randomly–go figure.
It’s a problem any serious cook is familiar with — baking, alas, can be unpredictable. Yes, that’s why they created the Great British Baking Show, full of drama and suspense. No Salad Show could pull that off.
But there was one even bigger problem. Even failed, this recipe is so good, a person could eat the whole pan.
Yup, two guesses why I call it Rhubarb Crack Bars.
So, finally, I decided to tweak the recipe in two main ways — adjust the ingredients to dry it out, and cut it in half. Then I reduced the butter in the crust slightly — a small gesture, but it’s swimsuit season
(and I just ate a pan…).
Finally, I learned never to make this with frozen rhubarb. While some frozen “fruits” like blueberries can be popped frozen into a recipe and perform almost like fresh, frozen rhubarb sometimes gave me pulp and water. Randomly of course. So, go ahead and freeze any extra rhubarb—then use it for this nice rhubarb sauce instead.
But make these rhubarb crack bars while you can!
- 1/3 cup powdered sugar
- 1 cup flour
- 1/4 cup butter, melted
- 2 eggs beaten
- 3/4 cup sugar
- 3 T flour
- ¼ teaspoon salt
- 2 cups chopped rhubarb
- Mix crust ingredients, then press into 8 x 8 pan. Bake crust at 350 F for 10-15 minutes until golden around edges.
- Mix filling ingredients except rhubarb, then fold in rhubarb. Pour filling onto baked crust then place back into 350 F oven for about 45-50 minutes. Filling should be well set, golden around edges and slightly golden in the middle.
- Cool then enjoy!
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