It’s rhubarb season, and this is my go-to recipe, a hit at any party. I’ve already made one batch, and will make a second for a family party Saturday night. For a recipe with less sugar, add some strawberries to the rhubarb custard and cut the sugar accordingly… When I made it last week I was going by memory and I think I forgot the flour and I didn’t precook the crust– and it still tasted great and stayed together!! (However, it’s best if you follow both steps.)
Rhubarb Bars
Crust:
1 c flour
1/2 c powdered sugar
1/2 c butter
Filling:
1 c sugar
1/4 c flour
2 eggs. lightly beaten
1 tsp vanilla
3 c finely chopped fresh or frozen rhubarb (Use a food processor with slicer for speedy chopping.)
Combine flour and powdered sugar; cut in butter until mixture resembles coarse crumbs. Press into bottom of a greased 11 x 7 pan. Bake at 350 degrees for 12 minutes. For filling, combine first four ingredients. Stir in rhubarb; pour over warm crust. Bake at 350 degrees for 35-40 minutes or until knife comes out clean. serve warm if desired (but it’s great cold with ice cream, too!) Store in the refrigerator.
MMMMM…I made two strawberry Rubarb pies last week and ate almost a whole one by myself. I’ll have to try this.