Recipe: Rhubarb Bars
From recipe author: "I made this recipe up after seeing how much rhubarb I had frozen and wanted a different way to use it."
- 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*
- 2 cups confectioners’ sugar, sifted
- 3 to 6 Tbsp. reserved rhubarb juice*
*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.
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.
These make a lovely coffee time snack.