Tangy Rhubarb Bliss Bars

Here is a simple recipe article for you.

introduction

These bars mix tart rhubarb with sweet crumbs for a bright dessert. For a similar easy rhubarb bars recipe that shows the same idea step by step, see easy rhubarb bars recipe.

why make this recipe

• The flavors are bright and simple.
• It uses easy pantry items.
• You can make it fast for snacks or dessert.
• Kids and grown-ups both like the sweet and tangy mix.

how to make Tangy Rhubarb Bliss Bars

1. Make the rhubarb filling first by cooking chopped rhubarb with sugar, cornstarch, and vanilla until soft.
2. Mix the dry crust and topping ingredients until crumbly. Save one cup for the top.
3. Press the rest of the crumb mix into the pan for the crust.
4. Spread the cooked rhubarb over the crust.
5. Sprinkle the reserved crumbs on top.
6. Bake until the top turns golden brown.
7. Let the bars cool, then cut and serve.

Ingredients :

• 2 cups rhubarb, chopped
• 1 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 egg

Directions :

1. Preheat the oven to 350°F (175°C). Grease a baking dish.
2. In a saucepan, combine rhubarb, sugar, cornstarch, and vanilla. Cook over medium heat until rhubarb is tender.
3. In a bowl, mix flour, butter, brown sugar, salt, and baking powder until crumbly. Reserve 1 cup of this mixture for topping.
4. Press the remaining mixture into the bottom of the prepared baking dish.
5. Spread the rhubarb filling over the crust, then sprinkle the reserved crumb topping on top.
6. Bake for 30-35 minutes or until the top is golden brown.
7. Let cool before cutting into bars.

how to serve Tangy Rhubarb Bliss Bars

• Cut into squares and serve at room temperature.
• Add a scoop of vanilla ice cream for a warm-cold contrast.
• Dust with a little powdered sugar for a simple look.

how to store Tangy Rhubarb Bliss Bars

• Keep bars in an airtight container at room temperature for up to 2 days.
• Store in the fridge for up to 5 days. Let them come to room temp before serving.
• Freeze cooled bars in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight.

tips to make Tangy Rhubarb Bliss Bars

• Chop rhubarb into even pieces so it cooks evenly.
• Cook the filling until it is thick so the bars are not soggy.
• Press the crust firmly into the pan for a solid base.
• Reserve exactly one cup of crumbs for a good top layer.

variation (if any)

• Add 1/2 cup chopped strawberries to the filling for a strawberry-rhubarb version.
• Swap half the white sugar for honey for a deeper sweetness.
• Stir in 1/2 teaspoon cinnamon to the crumb mix for warm spice.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess juice before cooking to avoid a thin filling.

Q: Can I use margarine instead of butter?
A: You can, but butter gives better flavor and texture.

Q: How do I know when bars are done?
A: The top should be golden brown and the filling should look set, not runny.

Q: Can I make these in a square or rectangular pan?
A: Yes. Adjust baking time a few minutes if the pan size changes thickness.

Q: Can I skip the egg?
A: The egg helps bind the crust. You can try a mashed banana or applesauce, but texture may change.

Tangy Rhubarb Bliss Bars

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These bars mix tart rhubarb with sweet crumbs for a bright dessert that’s loved by all.

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Ingredients

Scale 1x2x3x

• 2 cups rhubarb, chopped
• 1 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 egg

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a baking dish.
2. Combine rhubarb, sugar, cornstarch, and vanilla in a saucepan. Cook over medium heat until rhubarb is tender.
3. Mix the flour, butter, brown sugar, salt, and baking powder in a bowl until crumbly. Reserve 1 cup of this mixture for the topping.
4. Press the remaining mixture into the bottom of the prepared baking dish.
5. Spread the rhubarb filling over the crust, then sprinkle the reserved crumb topping on top.
6. Bake for 30-35 minutes or until the top is golden brown.
7. Let cool before cutting into bars.

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Notes

Serve with vanilla ice cream and dust with powdered sugar for an added touch.

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Nutrition

• Serving Size: 1 bar
• Calories: 200
• Sugar: 15g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg