Amish Rhubarb Bars: A Taste of Simple Delights

My grandmother, bless her heart, had a rhubarb patch that seemed to grow with a life of its own. Every spring, it would explode with vibrant crimson stalks, and we knew what was coming: a flurry of rhubarb pies, crumbles, and, my absolute favorite, these wonderfully tangy rhubarb bars. The first bite always transported me back to her sun-drenched kitchen, the scent of warm butter and tart rhubarb filling the air. They’re a taste of pure, unadulterated comfort.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 47-57 minutes (10-12 minutes for the crust, 37-45 minutes for the filling)
• Total Time: 67-77 minutes
• Servings: 21
• Yield: 21 bars
• Dietary Type: Vegetarian

Ingredients

For the Crust:

• 1 cup flour (I recommend using ½ cup unbleached flour and ½ cup whole wheat pastry flour)
• ½ cup butter (the original recipe used margarine)
• 3 tablespoons powdered sugar

For the Filling:

• 2 eggs, beaten
• 1 cup sugar, gradually whisked with the eggs
• ¾ teaspoon salt
• 2 cups finely chopped rhubarb (this measure is somewhat flexible; use what you have, within reason)
• ¼ cup flour

Equipment Needed

• 9×13 inch or 9×9 inch baking pan
• Mixing bowls
• Whisk
• Measuring cups and spoons

Instructions

1. Preheat your oven to 375 degrees Fahrenheit.
2. In a mixing bowl, combine the flour, butter, and powdered sugar for the crust. You can use a pastry blender, a fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Press the crust mixture evenly into the bottom of a 9×13 inch or 9×9 inch baking pan. The smaller pan will result in thicker bars.
4. Bake the crust at 375 degrees Fahrenheit for 10-12 minutes, or until it is lightly golden. Keep a close eye on it to prevent burning.
5. Remove the crust from the oven and reduce the oven temperature to 350 degrees Fahrenheit.
6. In a separate mixing bowl, prepare the filling. First, beat the eggs well.
7. Gradually whisk the 1 cup of sugar into the beaten eggs, ensuring it is fully incorporated. This step is crucial for a smooth and even filling.
8. Add the salt and flour to the egg and sugar mixture, stirring until just combined.
9. Gently fold in the finely chopped rhubarb. Distribute the rhubarb evenly throughout the filling mixture. Don’t overmix, as this can toughen the filling.
10. Carefully spoon the rhubarb filling over the pre-baked crust, spreading it evenly to ensure each bite has a good balance of crust and filling.
11. Bake for an additional 35-45 minutes at 350 degrees Fahrenheit, or until the filling is set and lightly golden on top. The center should be mostly firm, with only a slight jiggle.
12. Remove the bars from the oven and let them cool completely in the pan on a wire rack. This is important, as the filling needs time to set properly.
13. Once cooled, cut the bars into squares. If using a 9×13 inch pan, cutting into 21 squares is a good option. Use a sharp knife for clean cuts.

Expert Tips & Tricks

• For a more tender crust, ensure your butter is cold when you cut it into the flour. You can even chill the flour beforehand.
• If you find the crust is browning too quickly during the second bake, you can tent it loosely with foil to prevent burning.
• To prevent the filling from being soggy, make sure to drain any excess moisture from the rhubarb after chopping it. You can do this by placing it in a colander and gently pressing out the liquid.
• If you don’t have powdered sugar on hand, you can make your own by grinding granulated sugar in a food processor until it is finely powdered.
• A touch of almond extract (about ¼ teaspoon) added to the filling can enhance the flavor beautifully.
• For a slightly different texture, try using rolled oats instead of flour in the crust. Pulse them in a food processor until finely ground before mixing with the butter and sugar.

Serving & Storage Suggestions

These Amish Rhubarb Bars are best served at room temperature. A dusting of powdered sugar on top adds a touch of elegance. They also pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

To store leftovers, keep them in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. If freezing, wrap the bars individually in plastic wrap before placing them in a freezer-safe container.

To reheat frozen bars, thaw them in the refrigerator overnight or at room temperature for a few hours. You can also gently warm them in a low oven (200 degrees Fahrenheit) for a few minutes until they are slightly softened.

Nutritional Information

Here is an approximate nutritional breakdown per bar (based on 21 servings):

Nutrient	Amount per Serving	% Daily Value*
Calories	116 kcal	6%
Total Fat	5g	6%
Saturated Fat	3g	15%
Cholesterol	29mg	10%
Sodium	129mg	6%
Total Carbohydrate	17g	6%
Dietary Fiber	0g	0%
Sugars	11g	–
Protein	2g	4%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Gluten-Free: Use a gluten-free flour blend in the crust, ensuring it contains xanthan gum or another binding agent.
• Dairy-Free: Substitute the butter in the crust with a dairy-free butter alternative.
• Vegan: Replace the butter with a vegan butter substitute, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes to thicken) in place of the chicken eggs.
• Spice it up: Add a pinch of ground ginger or cinnamon to the filling for a warm, spicy twist.
• Berry Rhubarb: Incorporate ½ cup of fresh or frozen berries (strawberries, raspberries, or blueberries) into the rhubarb filling for added flavor and color.

FAQs (Frequently Asked Questions)

Q: Can I use frozen rhubarb?
A: Yes, frozen rhubarb works well. Just make sure to thaw it completely and drain any excess moisture before adding it to the filling.

Q: How do I know when the bars are done?
A: The filling should be set and lightly golden on top. The center should be mostly firm, with only a slight jiggle when you gently shake the pan.

Q: My crust is soggy. What did I do wrong?
A: Make sure to pre-bake the crust before adding the filling. Also, draining any excess moisture from the rhubarb will help prevent a soggy crust.

Q: Can I make these ahead of time?
A: Absolutely! These bars are a great make-ahead dessert. They can be stored in the refrigerator for up to 5 days.

Q: The top of my bars are browning too quickly. What should I do?
A: Tent the bars loosely with foil during the last 15-20 minutes of baking to prevent excessive browning.

Final Thoughts

These Amish Rhubarb Bars are more than just a dessert; they’re a slice of history, a taste of tradition, and a reminder of simpler times. I hope this recipe inspires you to create your own batch and share the joy with friends and family. Whether you call them Rhubarb Delight, Rhubarb Dream Bars, or simply Rhubarb Bars, I’m confident that they’ll become a cherished favorite in your own kitchen. Don’t be afraid to experiment with variations and make them your own. And most importantly, enjoy the process!