Minneapolis Rhubarb Bars Recipes

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RHUBARB BARS



Rhubarb Bars image

Provided by Molly Yeh

Categories     dessert

Time 3h15m

Yield 16 bars

Number Of Ingredients 19

Nonstick cooking spray, for the pan
1 cup (135 grams) all-purpose flour
1/2 cup (56 grams) almond flour or almond meal
1/2 cup (103 grams) granulated sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick; 113 grams) unsalted butter, at room temperature
1 large egg white (39 grams)
1 teaspoon rosewater, optional
12 ounces fresh rhubarb, cut into 1-inch pieces
1 1/2 cups (309 grams) granulated sugar
1 vanilla bean, split
2 tablespoons (15 grams) cornstarch
2 large eggs plus 3 large egg yolks
1/4 teaspoon kosher salt
1 lemon, zested and juiced
4 tablespoons (56 grams) cold unsalted butter, cut into bits
4 tablespoons (52 grams) cold unrefined coconut oil
Pink liquid food coloring
Powdered sugar, for dusting

Steps:

  • For the bars: Preheat the oven to 350 degrees F with a rack in the middle.
  • Grease and line a 9-inch square baking pan with parchment paper. Cut enough so there are wings hanging over the sides of the pan for when it's time to remove the bars!
  • In a food processor, combine the flour, almond flour, granulated sugar and salt and pulse to combine. Add the butter, egg white and rosewater, if using. Pulse until the mixture clumps together into small to medium clumps of dough.
  • Pour the dough out into the prepared pan and press evenly all around the bottom with a measuring cup or the back of a spatula until smooth.
  • Bake until the crust is just set and the edges are light golden, 15 to 18 minutes. Remove to a rack to cool. Reduce the oven temperature to 325 degrees F.
  • For the filling: Combine the rhubarb in a medium saucepan with water just to cover (about 1 1/2 cups water) and 1/4 cup granulated sugar. Scrape in the vanilla bean seeds and add the pod. Simmer until the rhubarb is falling apart, about 10 minutes. Cool, then strain and discard the solids. (See Cook's Note.)
  • Add 1/4 cup of the reserved rhubarb juice to a small mixing bowl. Add the cornstarch. Use a small whisk or fork to combine until smooth and there are no cornstarch lumps. Add the rhubarb slurry to the saucepan with an additional 1/2 cup of the reserved rhubarb juice. (See Cook's Note for uses for any extra juice).
  • Whisk in the eggs, yolks, salt, remaining 1 1/4 cups granulated sugar and 2 tablespoons lemon juice. Cook, whisking constantly, over medium heat until the mixture begins to simmer and thicken and bubbles pop to the surface, 7 to 10 minutes. Whisk in the zest, then the butter and coconut oil a little at a time. Whisk in just enough food coloring to make a salmon pink color, 2 to 3 drops.
  • Pour the filling mixture over the cookie crust and bake until the edges are set, but the center is just a tiny bit jiggly, 25 to 30 minutes. Remove to a rack to cool completely.
  • Once cooled, remove the bars from the pan. With a sharp knife, cut into 16 squares, wiping the blade after each cut. (You can also trim the edges for a cleaner look.) Dust with powdered sugar before serving.
  • For longer storage, refrigerate between layers of parchment in a sealed container.

MINNEAPOLIS RHUBARB BARS



Minneapolis Rhubarb Bars image

I got this recipe from a church cookbook from the 1970s and have been using it for several years. My family loves these bars.

Provided by Dadenk

Categories     Bar Cookie

Time 50m

Yield 24 serving(s)

Number Of Ingredients 12

1 1/2 cups rolled oats
1 1/2 cups flour
1 cup brown sugar, packed
1 cup shortening
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup pecans, finely chopped
3 tablespoons cornstarch
1/4 cup pineapple juice
3 cups rhubarb, chopped
1/2 cup crushed pineapple, drained
1 1/2 cups sugar

Steps:

  • Cream brown sugar and shortening.
  • Add oats, flour, baking soda, salt and chopped nuts.
  • Mix well.
  • Press 2/3 of mixture into greased 9x13 pan.
  • Save remaining 1/3 for the topping.
  • In a medium saucepan, mix cornstarch and pineapple juice.
  • Add rhubarb, crushed pineapple and sugar.
  • Cook until thick, stirring frequently.
  • Pour over crust.
  • Top with remaining crumb topping.
  • Bake at 350 for 30 minutes.

Nutrition Facts : Calories 233.4, Fat 10.6, SaturatedFat 2.4, Sodium 55.2, Carbohydrate 33.8, Fiber 1.3, Sugar 22.7, Protein 2

RHUBARB CUSTARD BARS



Rhubarb Custard Bars image

Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3 dozen.

Number Of Ingredients 14

2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, room temperature, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

Steps:

  • In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 198 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

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