In a food processor, pulse the crust ingredients until they are a crumble consistency. Press into a 8 x 8 pan. Bake for 15 minutes.
1 cup flour, ⅓ cup powdered sugar, 8 tablespoons cold butter
To make the filling:
In a medium bowl, whisk together eggs and sugar.
2 eggs, 1 ¼ cup sugar
Add flour and salt and combine well.
¼ cup flour, ½ tsp salt
Gently stir in rhubarb and pour mixture over the hot crust.
3 ⅓ cups finely chopped rhubarb
Bake for additional 35-40 minutes or until filling is set.
Cool completely, cut into squares and serve.
Butter: Very cold butter makes the best crust.
Rhubarb: Fresh rhubarb is best for this recipe. Frozen will work in a pinch but you will need to add an additional 2 tablespoons of flour to the rhubarb.
Eggs: Room temperature eggs will incorporate easily into the sugar.
If you like rhubarb mixed with other fruits, you can easily replace some of the rhubarb with another fruit of your choice. You may need to adjust the amount of sugar in the filling depending on the sweetness of the fruit used.
✔️ Be sure to chop the rhubarb finely before adding it to the filling. Larger pieces will be harder to bite into and won't cook evenly.✔️ Make sure to let the rhubarb bars cool completely before cutting into them.✔️ When it comes to bar desserts, you will get the crispest cut if they aren't still warm. Once the bars have cooled completely, pop the pan in the freezer for 15 minutes to get a clean cut.✔️ Want to amp up the sweetness? Try adding a scoop of vanilla ice cream on top, or even better, strawberry, to get that beloved rhubarb-strawberry combo everyone raves about.Storage:Cool completely after baking and store the bars in an airtight container in the refrigerator. When stored properly, this dessert should last about a week. Rhubarb doesn't tend to thaw well, I do not suggest trying to freeze these bars.