Time 1h Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. In a food processor, pulse the crust ingredients until they are a crumble consistency. Press into a 8 x 8 pan. Bake for 15 minutes. In a medium bowl, whisk together eggs and sugar. Add flour and salt and combine well. Gently stir in rhubarb and pour mixture over the hot crust. Bake for additional 35-40 minutes or until filling is set. Cool completely, cut into squares and serve.
Time 1h15m Yield 30 Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan. In a large bowl, stir together 2 cups of flour and baking powder. Cut in 1/2 cup of butter by pinching between your fingers or using a fork or pastry cutter until the mixture is crumbly. Stir in the egg and milk just until the mixture is moistened. Pat into the bottom of the prepared pan. Spread rhubarb over the crust in an even layer, then sprinkle the dry gelatin powder over the rhubarb. Prepare the topping by stirring together 2 cups white sugar and 1 cup flour. Cut in 1/2 cup of butter as you did for the crust. Sprinkle the topping evenly over the rhubarb. Bake in the preheated oven until the topping is golden brown and the rhubarb is tender enough to easily pierce with a fork, about 45 minutes. Cool and then cut into bars to serve.
Time 55m Yield 15 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 2 cups of flour, confectioners’ sugar and butter until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 9x13 inch baking dish. Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven. Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.
Time 3h15m Yield 16 bars Number Of Ingredients 19 Steps:
For the bars: Preheat the oven to 350 degrees F with a rack in the middle. Grease and line a 9-inch square baking pan with parchment paper. Cut enough so there are wings hanging over the sides of the pan for when it’s time to remove the bars! In a food processor, combine the flour, almond flour, granulated sugar and salt and pulse to combine. Add the butter, egg white and rosewater, if using. Pulse until the mixture clumps together into small to medium clumps of dough. Pour the dough out into the prepared pan and press evenly all around the bottom with a measuring cup or the back of a spatula until smooth. Bake until the crust is just set and the edges are light golden, 15 to 18 minutes. Remove to a rack to cool. Reduce the oven temperature to 325 degrees F. For the filling: Combine the rhubarb in a medium saucepan with water just to cover (about 1 1/2 cups water) and 1/4 cup granulated sugar. Scrape in the vanilla bean seeds and add the pod. Simmer until the rhubarb is falling apart, about 10 minutes. Cool, then strain and discard the solids. (See Cook’s Note.) Add 1/4 cup of the reserved rhubarb juice to a small mixing bowl. Add the cornstarch. Use a small whisk or fork to combine until smooth and there are no cornstarch lumps. Add the rhubarb slurry to the saucepan with an additional 1/2 cup of the reserved rhubarb juice. (See Cook’s Note for uses for any extra juice). Whisk in the eggs, yolks, salt, remaining 1 1/4 cups granulated sugar and 2 tablespoons lemon juice. Cook, whisking constantly, over medium heat until the mixture begins to simmer and thicken and bubbles pop to the surface, 7 to 10 minutes. Whisk in the zest, then the butter and coconut oil a little at a time. Whisk in just enough food coloring to make a salmon pink color, 2 to 3 drops. Pour the filling mixture over the cookie crust and bake until the edges are set, but the center is just a tiny bit jiggly, 25 to 30 minutes. Remove to a rack to cool completely. Once cooled, remove the bars from the pan. With a sharp knife, cut into 16 squares, wiping the blade after each cut. (You can also trim the edges for a cleaner look.) Dust with powdered sugar before serving. For longer storage, refrigerate between layers of parchment in a sealed container.
Time 1h35m Yield 8 to 10 servings Number Of Ingredients 12 Steps:
For the rhubarb jam: Toss the rhubarb with the cornstarch in a medium saucepan. Stir in the sugar and water and bring to a simmer over medium-high heat. Reduce the heat and simmer, stirring often, until the rhubarb has broken down and the mixture is very thick, about 20 minutes. Cool completely. For the crust: Place a large rimmed baking sheet in the oven and preheat to 375 degrees F. Line an 8-by-8-inch metal baking pan with foil; butter the foil. Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add the water and pulse until the dough comes together in a ball. Measure out 2/3 cup of the dough and place in a small bowl. Transfer the remaining dough to the prepared baking pan and push evenly into the bottom of the pan. Refrigerate until firm, about 10 minutes. Meanwhile, add the oats, allspice and cinnamon to the dough in the bowl and mix well to combine. Refrigerate until firm, about 10 minutes. Spoon the rhubarb jam onto the chilled crust and spread evenly with an offset spatula. Crumble the oat topping over the jam. Place the baking pan on the preheated baking sheet and bake until the crust and topping are golden brown, 40 to 45 minutes. Transfer to a rack to cool completely. Carefully remove from the pan and cut into bars.
Time 1h40m Yield 24 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix 2 cups flour, butter, and 1/2 cup white sugar together in a bowl until crumbly; press into the bottom of a 12x9-inch baking dish. Bake in preheated oven until crust is light brown, 25 to 30 minutes. Beat eggs, 1 cup sugar, and 6 tablespoons flour together in a bowl until smooth; add rhubarb, coconut, lemon juice, and vanilla extract and stir to coat. Pour the rhubarb mixture over the crust. Bake in preheated oven until the fruit layer is set, 35 to 40 minutes. Let bars cool completely before serving.
Time 1h25m Yield 9 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix 1 cup flour, butter, and confectioners’ sugar together in a bowl; pack the mixture firmly into the bottom of a 9-inch square baking dish. Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes. Whisk brown sugar, eggs, white sugar, 1/4 cup flour, and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the crust. Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into bars.
Time 45m Yield 16 bars. Number Of Ingredients 10 Steps:
In a large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender. , Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside., In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly. , Press half of the oats mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.
Time 35m Yield 24 bars Number Of Ingredients 12 Steps:
Crust: Combine all ingredients until crumbly. Pat half of mixture into 13x9" baking pan and bake for about 20 minutes before pouring filling on top. Filling: In saucepan combine rhubarb, sugar, cornstarch and water. Cook until clear. Blend in vanilla. Pour over baked crust. Sprinkle with remaining crumb mixture. Bake at 350° for 20 minutes.
Time 1h20m Yield 36 serving(s) Number Of Ingredients 8 Steps:
In food processor, mix together the crust ingredients. Press into a 15 x 10-inch pan. Bake at 350° for 15 minutes (crust will be very light colored). Meanwhile, combine eggs, sugar, flour and salt; beat together. Fold in rhubarb. Spread filling mixture on hot crust; return to oven to bake 40-45 minutes longer. Cool; cut into bars.
Time 1h15m Yield 3 dozen. Number Of Ingredients 14 Steps:
In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.
Time 3h Yield 24 Number Of Ingredients 10 Steps:
Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir Cake Base ingredients until well blended. Spread in pan. In another large bowl, beat cream cheese and 3 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter. Add eggs, one at a time, scraping bowl occasionally. Stir in rhubarb. Pour batter evenly into pan over cake base. Bake 38 to 43 minutes or until golden brown on edges and center is set. Cool completely, about 2 hours. When ready to serve, sprinkle 1 tablespoon powdered sugar over top. Using sharp knife, cut into 6 rows by 4 rows, cleaning knife blade after each cut. Serve with whipped cream. Store loosely covered in refrigerator.
Time 1h25m Yield Makes 16 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour. Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use. Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners’ sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.
Time 1h Yield 24-36 cookies Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F. Grease the bottom of a 13x9 inch baking pan. Combine rhubarb, strawberries, and lemon juice in a 2-qt saucepan. Cover and cook over medium heat, stirring occasionally, 8 to 12 minutes or until fruit is tender. Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture. Keep cooking, stirring constantly, until mixture comes to a boil (approximately 1 minute). Continue boiling until thickened (1 minute). Remove from heat and set aside. Combine all crust ingredients in a large mixing bowl. Beat on low speed, scraping bowl often, for 1 to 2 minutes or until mixture is crumbly. Set aside 1 1/2 cups of crumb mixture. Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture. Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown. Cool completely (I pop pan in fridge for a bit if I’m short on time). Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.
Time 1h Yield 2 dozen. Number Of Ingredients 8 Steps:
In a large bowl, combine 1 cup flour and the confectioners’ sugar. Cut in butter until crumbly. Pat into a lightly greased 13x9-in. baking dish. Bake at 350° for 13-15 minutes or until edges are lightly browned., In a large bowl, combine sugar and remaining flour. Add eggs. Stir in the rhubarb, walnuts and coconut; pour over crust. Bake 30-35 minutes longer or until set. Cool on a wire rack. Cut into bars.
Time 1h12m Yield 21 bars, 21 serving(s) Number Of Ingredients 8 Steps:
Mix together crust, press into 9x13 or 9x9 pan. Bake at 375 degrees for 10-12 minutes. Remove crust and reduce heat to 350 degrees. Combine filling ingredients; eggs beaten first, gradually whisk 1 cup sugar into the eggs, then add rhubarb and flour. Once mixture is completely combined, spoon into crust and evenly distribute Bake an additional 35-45 minutes at 350 degrees. Once cooled, cut into squares. I use a 9x13 pan and cut into 21 squares.
