Heavenly rhubarb bars
This is one of the best rhubarb recipes, and it's the perfect thing to pull out when the plant is in season, and you’re bombarded with a surplus. It takes quite a bit to make these bars, and they freeze really well, which means that you could be munching on some of your own summer harvest halfway through next winter. Whether you’ve got a sweet tooth that just won’t quit, or you’re in need of a dish that will use up anything you have on hand, this is it! With just a hint of sour mixed with goodness, you can’t go wrong with rhubarb bars.
Homemade rhubarb bars
These rhubarb bars are made with a sweet shortbread crust and a sour custard filling, two flavours, and textures that complement each other quite nicely. This relatively healthy dessert is easy to make even if you don’t have fresh rhubarb on hand. Frozen will work just as well, as long as you remember to give it enough time to thaw out first.
Preparation time: 10 minutes
Cooking time: 47 minutes
Calories: 127
Servings: 24
Crust ingredients
- 1 ½ cups all-purpose flour
- ¾ cups cannabutter (cubed)
- ¼ cup icing sugar
Filling ingredients
- 3 eggs
- 4 cups rhubarb (diced)
- 2 cups granulated sugar
- ½ cup all-purpose flour
- ½ teaspoon salt
Tools
- Large mixing bowls
- Whisk
- Blender
- Baking pan
- Wooden spoon
Instructions
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Preheat the oven to 350°F.
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Combine the flour and icing sugar in a large mixing bowl using a whisk.
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Add the two mixed ingredients to a blender along with the cannabutter cubes and pulse the mixture at low speed until it resembles tiny breadcrumbs.
Grease a baking pan and then gently press the crumbs into the bottom of it. Apply enough pressure to make a solid layer without going so far as to make it a rock-hard brick.
Bake the crust for 12 minutes or until the edges turn a light golden brown.
Add the eggs, flour, sugar, and salt to a large mixing bowl.
Slowly mix in the diced rhubarb.
Spread the mixture over the warm cookie crust.
Lower the oven temperature to 325°F, and then bake the squares once more for 35 minutes, or until the mixture stops shaking like soft jelly.
Cool the rhubarb bars for at least 30 minutes on a wire rack before slicing the whole thing into squares and serving.
Serving/storage
Rhubarb squares may be served warm and fresh from the oven, or they can be stored long-term in the freezer, but they will need to be placed into airtight bags or containers first to seal in the moisture and ward off freezer burn. If you’re hoping to keep these treats defrosted and ready to serve, then the fridge or countertop may be more suitable, and there these squares will last approximately 3 days before you’ll need to whip up another batch.
Are you looking to freeze rhubarb to use for making bars later?
The biggest problem with frozen rhubarb is that it’s often done in large pieces, which makes it much harder to defrost and chop up with ease, and that’s why it’s highly recommended that you prepare the frozen sticks by chopping them up first. Just rinse them off, peel back any thick, stringy skins to eliminate potential for bitterness, dice them up, and then dump them into freezer-safe bags or containers before tossing them into the freezer. There’s just the right amount of water in these bits and pieces, so there is no reason to add extra.
