These tangy rhubarb bars feature a sweet shortbread crust and a deliciously tart rhubarb filling. Perfect for rhubarb lovers!
Ingredients: 1 cup diced rhubarb. 1/2 cup granulated sugar. 1 tablespoon cornstarch. 1/4 cup water. 1 cup all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup powdered sugar.
Instructions: Preheat oven to 350F 175C. In a small saucepan, combine rhubarb, granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and set aside. In a mixing bowl, combine flour and cubed butter. Using a pastry cutter or fork, cut the butter into the flour until mixture resembles coarse crumbs. Press half of the flour mixture into the bottom of an 8x8 inch baking dish to form the crust. Spread the cooked rhubarb mixture over the crust. Sprinkle the remaining flour mixture over the rhubarb layer. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown. Allow to cool completely before slicing into bars. Dust with powdered sugar before serving.
Prep Time: 15 minutes
Cook Time: 35 minutes
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