Rhubarb Bars

why make this recipe

This rhubarb bars recipe gives bright, tart fruit and a sweet meringue top. It uses simple pantry ingredients and cooks in one pan. You get a soft curd, a crumbly crust, and a light meringue. It works for a snack, dessert, or potluck.

introduction

These rhubarb bars are easy to follow and make a good balance of tart and sweet. The steps are clear and the result looks nice on the table. You can also read the full recipe details on this easy rhubarb bars recipe page for more tips.

how to make Rhubarb Bars

Follow the simple steps below. Cook the rhubarb first, make the crust, bake the curd, then top with meringue and brown it. Cool fully before cutting so the bars hold their shape.

Ingredients :

• 2 cups rhubarb, chopped
• 1 cup sugar
• 1 tablespoon grated fresh ginger
• 3 large eggs
• 1 tablespoon lemon juice
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar for crust
• 1/2 cup powdered sugar for meringue
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Directions :

1. Preheat the oven to 350°F (175°C). Grease a baking dish.
2. In a saucepan, combine rhubarb, sugar, ginger, and lemon juice. Cook over medium heat until rhubarb is soft.
3. In a separate bowl, whisk together eggs and then stir into rhubarb mixture.
4. For the crust, mix flour and sugar with softened butter until crumbly. Press the mixture into the bottom of the baking dish.
5. Bake the crust for about 15 minutes or until lightly golden.
6. Pour the rhubarb curd over the crust and return to the oven for another 15-20 minutes.
7. For the meringue, beat egg whites with cream of tartar until soft peaks form, then gradually add powdered sugar and vanilla.
8. Spread meringue over the top and bake until golden brown, about 10 minutes.
9. Cool completely before slicing into bars and serve.

how to serve Rhubarb Bars

Let the bars cool fully so they stay firm when cut. Serve at room temperature. You can dust a little powdered sugar on top or add a small scoop of vanilla ice cream on the side for a richer treat.

how to store Rhubarb Bars

Cool the bars completely. Store in an airtight container in the refrigerator for up to 4 days. You can freeze baked, cooled bars in a single layer in a freezer container for up to 1 month. Thaw in the fridge before serving.

tips to make Rhubarb Bars

• Chop rhubarb into even pieces so it cooks evenly.
• Cook the rhubarb until soft but not dry; it should break down into a curd.
• Beat egg whites in a very clean bowl for the best meringue.
• Don’t open the oven while the meringue sets; it can deflate.
• Cool fully before slicing to get neat bars.

variation (if any)

• Mix half strawberries with the rhubarb for a sweeter filling.
• Add a pinch of cinnamon to the crust for warmth.
• Use orange zest instead of lemon for a different citrus note.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid, then cook as directed.

Q: Can I skip the meringue?
A: Yes. The bars are good with just the curd and crust. You may need to bake the curd a little longer.

Q: Can I make the crust gluten-free?
A: Use a 1:1 gluten-free flour blend. Press and bake the same way, watch for browning.

Q: How do I know when the curd is set?
A: The curd should no longer be very jiggly in the center and should start to pull away slightly from the edges.

Q: Can I make this ahead?
A: Yes. Bake and cool the bars, then store in the fridge. Add fresh toppings just before serving.

Rhubarb Bars

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delicious rhubarb bars with a sweet meringue topping, perfect for snacks, desserts, or potlucks.

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Ingredients

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• 2 cups rhubarb, chopped
• 1 cup sugar
• 1 tablespoon grated fresh ginger
• 3 large eggs
• 1 tablespoon lemon juice
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar for crust
• 1/2 cup powdered sugar for meringue
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a baking dish.
2. Combine rhubarb, sugar, ginger, and lemon juice in a saucepan and cook over medium heat until rhubarb is soft.
3. Whisk together eggs in a separate bowl, then stir into the rhubarb mixture.
4. Mix flour and sugar with softened butter until crumbly, then press into the bottom of the baking dish.
5. Bake the crust for about 15 minutes or until lightly golden.
6. Pour the rhubarb curd over the crust and return to the oven for another 15-20 minutes.
7. Beat egg whites with cream of tartar until soft peaks form, gradually add powdered sugar and vanilla.
8. Spread meringue over the top and bake until golden brown, about 10 minutes.
9. Cool completely before slicing into bars and serve.

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Notes

Let the bars cool fully for neat cutting. Can serve with dusting of powdered sugar or vanilla ice cream.

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Nutrition

• Serving Size: 1 bar
• Calories: 200
• Sugar: 20g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 100mg