Table of Contents

Cookie Crusted Rhubarb Bars: A Sweet and Tart Delight

The scent of rhubarb baking always takes me back to my grandmother’s kitchen. Sunlight streaming through the window, a worn wooden table covered in a dusting of flour, and the cheerful clatter of pans. She’d always be humming a little tune as she carefully measured and mixed, transforming humble stalks of rhubarb into a dessert that tasted like pure sunshine. These Cookie Crusted Rhubarb Bars capture that same sense of simple joy, the perfect balance of sweet and tart nestled in a buttery, crumbly crust.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 47-52 minutes
Total Time: 62-67 minutes
Servings: 16
Yield: 16 bars
Dietary Type: Vegetarian

Ingredients

For the Crust:

2/3 cup white flour
1/4 cup wheat flour
1/3 cup powdered sugar
1/4 cup butter, cold

For the Filling:

1/2 cup sugar
1/2 cup Splenda granular
1/4 cup flour
4 egg whites
1 teaspoon vanilla
3 cups rhubarb, finely chopped

Equipment Needed

11×7 inch baking pan
Mixing bowls
Pastry blender or fork
Wooden pick
Wire rack

Instructions

Preheat your oven to 350°F (175°C) and grease an 11×7 inch baking pan. This will prevent the bars from sticking and ensure easy removal once baked.
In a mixing bowl, combine the white flour, wheat flour, and powdered sugar. Whisk together to ensure even distribution of the ingredients.
Add the cold butter to the flour mixture. Using a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs. Don’t overmix; the mixture should still be somewhat powdery, but it will come together during baking. Small pieces of butter are key to a flaky crust.
Press the crumbly mixture evenly into the bottom of the prepared baking pan. Make sure to distribute it uniformly to create a consistent crust.
Bake the crust in the preheated oven for 12 minutes. This pre-baking step ensures that the crust is firm and doesn’t become soggy when the filling is added.
While the crust is baking, prepare the filling. In a separate mixing bowl, gently combine the sugar, Splenda granular, flour, egg whites, and vanilla. Be careful not to overmix; just combine until the ingredients are incorporated.
Stir in the finely chopped rhubarb into the filling mixture. Ensure the rhubarb is evenly distributed throughout.
Once the crust is out of the oven, carefully pour the rhubarb filling over the warm crust. Spread it evenly to ensure each bite is perfectly balanced.
Return the baking pan to the oven and bake for 35-40 minutes, or until a wooden pick inserted into the center comes out clean. The filling should be set and the crust lightly golden brown. If the crust starts to brown too quickly, you can loosely tent it with foil during the last 10-15 minutes of baking.
Remove the bars from the oven and let them cool completely on a wire rack. Cooling allows the filling to set completely and makes for cleaner cuts.
Once cooled, cut the bars into squares or rectangles and serve.

Expert Tips & Tricks

For a more intense rhubarb flavor, consider adding a tablespoon of lemon juice to the filling. The acidity will brighten the tartness of the rhubarb.
If you prefer a sweeter bar, you can adjust the ratio of sugar to Splenda. You can use all sugar or all Splenda, depending on your preference.
To prevent the crust from becoming too brown, you can shield it with strips of aluminum foil during the last 15 minutes of baking.
For easier cutting, chill the bars in the refrigerator for at least 30 minutes before slicing.

Serving & Storage Suggestions

These Cookie Crusted Rhubarb Bars are delicious served warm, at room temperature, or even chilled. A dollop of whipped cream or a scoop of vanilla ice cream complements the tartness of the rhubarb perfectly.

Leftover bars should be stored in an airtight container in the refrigerator. They will keep for up to 3-4 days. You can also freeze the bars for longer storage. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. To reheat, simply thaw in the refrigerator and then warm in a low oven or microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	101.6 kcal	N/A
Calories from Fat	N/A	27%
Total Fat	3g	4%
Saturated Fat	1.9g	9%
Cholesterol	7.6mg	2%
Sodium	40.2mg	1%
Total Carbohydrate	16.7g	5%
Dietary Fiber	0.8g	3%
Sugars	9.1g	36%
Protein	2.1g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the white and wheat flour with a gluten-free all-purpose flour blend. Make sure to choose a blend that contains xanthan gum for binding.
Dairy-Free: Replace the butter in the crust with a dairy-free butter alternative or coconut oil.
Different Fruits: While this recipe is specifically for rhubarb, you could experiment with other fruits like strawberries, raspberries, or a combination of berries. Adjust the amount of sugar accordingly, depending on the sweetness of the fruit.
Spice It Up: Add a pinch of ground ginger or cinnamon to the crust for a warm, comforting flavor.
Nutty Crust: Add 1/4 cup of finely chopped nuts, such as pecans or walnuts, to the crust mixture for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen rhubarb for this recipe?
A: Yes, frozen rhubarb can be used. Thaw it completely and drain any excess liquid before adding it to the filling.

Q: Can I make the crust ahead of time?
A: Absolutely! Prepare the crust as directed, press it into the pan, and then wrap it tightly with plastic wrap. Store it in the refrigerator for up to 2 days or in the freezer for up to a month. Bake as directed when ready to use.

Q: What can I use instead of Splenda?
A: You can substitute the Splenda with an equal amount of sugar or your preferred sugar substitute. Keep in mind that the sweetness level may vary depending on the substitute you use.

Q: My crust is too crumbly and won’t press together. What should I do?
A: Add a tablespoon of cold water to the crust mixture and mix until it just comes together. Be careful not to overmix.

Q: How do I know when the bars are done?
A: The bars are done when the filling is set and a wooden pick inserted into the center comes out clean. The crust should also be lightly golden brown.

Final Thoughts

These Cookie Crusted Rhubarb Bars are a delightful treat that’s perfect for any occasion. Whether you’re enjoying a slice with a cup of tea or sharing them with friends and family, these bars are sure to bring a smile to everyone’s face. Don’t be intimidated by baking with rhubarb; it’s a forgiving and delicious ingredient that deserves a place in your kitchen. So go ahead, gather your ingredients, preheat your oven, and get ready to create a little bit of rhubarb magic! And please, share your baking experiences; I love hearing about your successes and any creative twists you might add!