Everyone needs a good rhubarb recipe in June. Rhubarb is antioxidant rich, a good source of fiber, a decent source of vitamin C, and as an added bonus can have some mild laxative effects. So here’s to a seasonal recipe that is chock full of what I lovingly call the “citrus fruit of Iowa”.
When it comes to picking rhubarb, select stalks that have turned reddish pink, discard the leaves and wash your hands thoroughly after handling the leaves (they can cause skin rashes and are not edible). To prepare, wash the stalks of any debris and chop into small pieces (1cm cubes are ideal).
These bars are reminiscent of a lemon bar, with a flaky decadent crust. They’re tart, but sweet, flaky, yet gooey. Pair them with a scoop of vanilla ice cream or a cup of coffee, or if you’re like me, both!
1. Preheat oven to 325 degrees fahrenheit. To make the crust, melt butter and mix in the flour and powdered sugar.
2. Pat into an ungreased 9x13 pan, or 2 9x9 pans (1 pan to enjoy at home, 1 pan to share). Bake the crust until just set up; 15 minutes for a 9x13 pan, 12 minutes for 2 9x9 pans.
3. While the crust is baking, prepare the topping. I use the same bowl the crust was prepared in, no washing necessary. Add eggs, sugar, flour and salt; beat with an electric mixer until all combined and tiny bubbles form throughout the mixture. Scrape down the sides of the bowl as you mix. I prefer a more tart bar, so I go lighter on the sugar.
4. Gently fold in the diced rhubarb.
5. Pour topping on baked crust, smooth evenly onto the crust distributing the rhubarb pieces to the corners and edges.
6. Sprinkle with ground cinnamon and bake for 45 minutes if using a 9x13 pan, 40 minutes for 2 9x9 pans.
7. Let bars cool, cut into squares, and enjoy!
Sara Lynn, RN, BSN
“If you don’t invest in your health, no one else will.”