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Rhubarb Bars

The sweet-tart flavor and slightly gooey filling, which is balanced by a crisp crust, make these bars a must when rhubarb is in season. For those who need it, I have made the recipe with a cup-for-cup, gluten-free flour blend and it works beautifully.
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Ingredients
 

For the crust

  • 1 cup all-purpose flour (see note)
  • ¼ cup plus 2 tablespoons confectioner's sugar
  • ½ cup extra virgin coconut oil or butter, very soft or melted

For the filling

  • 2 eggs
  • 1½ cups sugar
  • ½ cup shredded, unsweetened coconut (optional)
  • ¼ cup flour
  • ¼ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • 2 cups finely chopped rhubarb
  • ¼ cup slivered almonds

Instructions

  1. Cream together all crust ingredients. The dough will be fairly stiff. Press dough into a 7x11 or 9x9 pan (I use a glass Pyrex pan). 
Bake at 350℉ for 13-15 minutes, or until just cooked.
  2. While the crust is baking, prepare the filling: 
Beat eggs, and then add the sugar, optional shredded coconut, flour, ginger, and salt. 
Gently stir in the rhubarb and almonds.
  3. Spoon the filling carefully over the hot crust. Bake for 30- 35 minutes more. Cool completely before cutting into bars. I store leftovers, covered, in the refrigerator.

Notes

For my All Purpose Gluten Free Four Blend recipe, click HERE, or use your favorite cup-for-cup replacement.
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