These bars have a thick, buttery crust with a tart rhubarb filling. The rhubarb bars are finished off with a crumb topping and a sprinkling of cinnamon and sugar. This recipe makes about 24 bars, which makes them the perfect dessert for sharing with family and friends. They are delicious on their own, but I like to top them with a scoop of vanilla ice cream.
For the Rhubarb Filling:
- 5 cups diced rhubarb
- 2 tablespoons fresh lemon juice
- ½ cup all-purpose flour
- 1 teaspoon cornstarch
- 1 cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the Dough:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup cold unsalted butter, cut into small pieces
- 1 egg, lightly beaten
- 1/2 teaspoon vanilla extract
Directions
1. Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray and set aside.
2. To make the rhubarb filling- place the rhubarb in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together flour, cornstarch, sugar, salt, cinnamon and nutmeg. Add mixture to the rhubarb and stir to combine. Set aside.
3. For the dough-in a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon. Cut in the butter with a pastry blender until butter is mixed in, but you still have small chunks of butter. Mix the vanilla and egg together. Add into the flour and butter mixture and combine. The dough will be crumbly. Pat half of the dough into the prepared pan.
4. Spread the rhubarb mixture evenly over the bottom crust. Crumble the remaining dough over the rhubarb. Sprinkle with cinnamon and sugar.
5. Bake for 45 minutes, or until the bars are golden brown. Cool completely on a wire rack. Cut into squares and serve.
Makes about 24 bars