Rhubarb Bars

The sweet-tart flavor and slightly gooey filling are balanced by a crisp crust, making these bars a must when rhubarb is in season. The bars are delicious served warm or room temperature with a scoop of ice cream and will firm up a bit after resting overnight in the fridge.

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Prep Time 20

Cook Time 50

Total Time 1 10

Yield servings

Ingredients

For the crust

1 cup (127g) all-purpose flour*
¼ cup plus 2 tablespoons (45g) confectioner's sugar
½ cup (112g) extra virgin coconut oil or butter, room temp (with an option if cold)

For the filling

2 large eggs
1½ cups (288g) granulated sugar
½ cup (42g) shredded, unsweetened coconut (optional)
¼ cup (32g) all-purpose flour
¼ teaspoon ground ginger
½ teaspoon kosher salt
2 cups (~8oz) diced rhubarb
¼ cup (22g) sliced almonds
Optional for serving: vanilla ice cream

Instructions

Prepare the crust: Preheat the oven to 350℉. In a mixing bowl, combine the crust ingredients with a fork. The dough will be fairly stiff. Press into the bottom of a 7x11 or 9x9 pan. (No need to grease, but you can line the pan with parchment for easier removal of the bars, if desired). If your butter or coconut oil is cold and hard, combine the flour and sugar, and then cut in the butter until the mixture resembles coarse crumbs. Press into pan as directed above.  Bake at 350℉ for 13-15 minutes, or until just cooked; the crust will be pale, not golden brown.
While the crust is baking, prepare the filling:  Beat the eggs, and then add the sugar, optional shredded coconut, flour, ginger, and salt.  Fold in the rhubarb and almonds. (Tip: I used the same bowl I mixed the crust in. No need to wash, just scrape it out well.)
Spoon the filling over the hot crust and carefully spread into an even layer. (Pro tip: For prettier bars, place some extra sliced almonds on top of the bars before baking.) Bake for 35-38 minutes more, or until the center is set and the edges are very lightly golden. Cool completely before cutting into bars.
Storage and serving options: I store leftovers, covered, in the refrigerator, where they will last for the better part of a week. Note: The bars firm up and cut better once chilled, although we often enjoy the bars on the first night, when they don't cut as well but are delicious with a scoop of vanilla ice cream!

Notes

*Need a gluten-free recipe? I have made these bars many times with a cup-for-cup, gluten-free flour blend, and the outcome is excellent. Use your favorite brand or my All Purpose Gluten Free Four Blend recipe HERE.

Want to freeze rhubarb for later use? Raw rhubarb freezes well, so I often chop the washed and dried rhubarb into the size I will want to use later (i.e., diced, chunked, etc.) and freeze it in a single layer on a baking sheet. Once frozen, I transfer to a zip-top bag or airtight container and freeze for 8-12 months. Typically, rhubarb does not need to be thawed before using it in recipes.