Ingredients
For the Crust
- 1 cup salted butter
- 2 cups all-purpose flour
- ¾ cup powdered sugar
For the Filling
- 4 large eggs
- 2 cups granulated white sugar
- ½ cup all-purpose flour
- ½ teaspoon salt
- 4 cups diced rhubarb
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) to prepare for baking both the crust and the filling.
- Prepare the crust mixture. Melt the salted butter until liquid, then combine it thoroughly with 2 cups of all-purpose flour and ¾ cup of powdered sugar, mixing until it forms a crumbly dough.
- Press the crust into the pan. Evenly press this dough into the bottom of a 9 x 13 inch baking pan, creating a firm base layer for the bars.
- Par-bake the crust. Bake the crust in the preheated oven for about 10 minutes to start setting it. Then remove it from the oven to prepare the filling.
- Mix the filling ingredients. In a large bowl, beat the 4 large eggs well. Gradually add the 2 cups granulated sugar, ½ cup flour, and ½ teaspoon salt, mixing thoroughly to create a smooth filling batter.
- Incorporate the rhubarb. Gently fold the 4 cups of diced rhubarb into the egg and sugar mixture, ensuring even distribution without overmixing.
- Assemble and bake the bars. Pour the rhubarb filling evenly over the par-baked crust and return the pan to the oven. Bake for an additional 45 minutes, or until the filling is set and the top is lightly browned.
- Cool and slice. Allow the bars to cool completely in the pan, which helps them firm up for easier slicing into 24 servings.
Notes
- Use salted butter but adjust salt in the filling if preferred.
- Diced rhubarb can be fresh or frozen, but if using frozen, thaw and drain excess liquid before adding.
- Ensure the bars cool completely before slicing to avoid crumbling.
- These bars can be stored covered in the refrigerator for up to 5 days.
- Optionally, dust with powdered sugar before serving for an extra touch.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
