Rhubarb Bars Recipe

Name: Rhubarb Bars
Yield: 0.00 No unit
Cuisine: American
Ingredients: 2 Tbsp. butter, softened; 3 eggs; 2 cups packed brown sugar; 2 cups all-purpose flour; 2 tsp. baking powder; 2 tsp. Kosher Salt; 2 tsp. Baker's Brew Coffee Spice; 1 quart frozen rhubarb, thawed, drained and juice reserved*; 2 cups confectioners’ sugar, sifted; 3 to 6 Tbsp. reserved rhubarb juice*

YIELD
24 bars

THANKS TO
Carol Kau, Savory Spice customer

NUTRITION

Nut-Free

Vegetarian

NOTES

*When thawing rhubarb for this recipe, put it in a colander and drain it, but don't squeeze it out. Save some of the thawed juice for the glaze.

From recipe author: "I made this recipe up after seeing how much rhubarb I had frozen and wanted a different way to use it."

YIELD
24 bars

INGREDIENTS

For bars:
2 Tbsp. butter, softened
3 eggs
2 cups packed brown sugar
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. Kosher Salt
1 1/2 tsp. Baker's Brew Coffee Spice
1 quart frozen rhubarb, thawed, drained and juice reserved*
For glaze:
2 cups confectioners’ sugar, sifted
3 to 6 Tbsp. reserved rhubarb juice*

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NOTES

*When thawing rhubarb for this recipe, put it in a colander and drain it, but don't squeeze it out. Save some of the thawed juice for the glaze.

Other Recipe Suggestions

Baker’s Brew Cocktail Crackers

Chai Iced Hermits

Choose-a-Flavor Sugar Cookies

From recipe author: "I made this recipe up after seeing how much rhubarb I had frozen and wanted a different way to use it."

DIRECTIONS

For bars: Preheat oven to 350 degrees. Grease a 10x15x1 inch jelly roll pan and set aside. In a large mixing bowl, combine all ingredients except rhubarb and beat until crumbly, either with an electric mixer or with a wooden spoon. Stir in rhubarb and spread into prepared pan. Bake 30 to 35 min. or until a wooden pick inserted in the center comes out clean.

For glaze: When bars are almost finished baking, combine glaze ingredients. Spread glaze over warm bars and cool on a wire rack. Store bars in the refrigerator.

SERVING SUGGESTIONS

These make a lovely coffee time snack.

THANKS TO
Carol Kau, Savory Spice customer

NUTRITION

Nut-Free

Vegetarian