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Tuesday, May 8, 2012

Rhubarb Dream Bars

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I have mentioned that I like rhubarb but don’t eat it much anymore since I can no longer get it free.  It is  quite pricey at the store, and the quality is usually lacking.  Well, when I stopped at the produce stand last Friday to pick up asparagus, much to my surprise they had rhubarb at .89 a lb.  Needless to say, I purchased all they had.

I will cut some up and put it in the freezer, but I made one of our favorite rhubarb recipes over the weekend.  If you like rhubarb, you Must, Must, Must try this one.  It has a wonderful sweet/tart taste that I think you will love.  This recipe can be made with frozen rhubarb, but I think it is much better with fresh.

This recipe came from “A Taste of the Country”, a Taste of Home Cookbook, published in 1988.  It came from Fancheon Resler who lived in Indiana. 

Note:  the rhubarb I was able to get was a green variety so the bars are not as pretty as they would have been if I had used the red variety.  Also, we like a thicker topping of rhubarb to the amount of cookie base, so I always use 1 1/2 times the amount of ingredients called for in the rhubarb topping.  I have indicated the amount I used after the name of the ingredient.


Rhubarb Dream Bars
2 c. flour
3/4 c. confectioner’s sugar
1 c. butter or margarine (I use butter)
4 c. thinly sliced rhubarb (6 c.)
2 c. sugar (3 c.)
1/2 c. flour (3/4 c.)
1/2 t. salt (3/4 t.)
4 eggs (6)

Place flour and sugar in a mixing bowl.  Mix to combine.  Cut in butter or margarine until the mixture is fine crumbs.  Press mixture into the bottom of a  foil-lined 10x13-inch pan.  Bake at  350 degrees for 15 minutes or until a very light brown.  Meanwhile put rhubarb in a large mixing bowl.  Add sugar, flour and salt and mix until well combined.  Beat eggs in a separate bowl until well blended.  Pour over rhubarb mixture.  Mix until rhubarb is thoroughly coated with egg.  Spread topping on hot crust.  Return to the oven and bake 40 to 45 minutes longer.  Cool.  Cut into bars.  Makes about 36 bars.  Store in refrigerator because of the high concentration of egg.  These may also be cut into larger squares and topped with whipped cream or Cool Whip to serve as a dessert instead of a cookie.


Linking to Weekend Potluck


  1. You know I love rhubarb! Now if I could only find it at that price! These look so good!

  2. Sounds great! Nice to see someone else using green rhubarb too. I have two plants in the yard, both were sold as red... yep, both are green. Gotta love Walmart:@)

  3. These look and sound wonderful. sil has a big patch of rhubarb and I've been blessed to pick two times already. How great you found some on sale.

  4. Hola he cocinado poco con ruibarbo y su receta está estupenda me encantó,abrazos hugs,hugs.

  5. These sound just way too good. We love rhubarb and ours is just about ready to pick so guess what I will make.

  6. I made this to take for Mother's Day and my mom loved it! I couldn't leave without giving her the recipe. It was delicious, I'll be making this recipe again. Thanks for posting.


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