Rhubarb Bars Recipes

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Hello, welcome to our recipe blog. Here you can obtain an overview on how to make really tasty Rhubarb Bars dishes. The production process is very simple, you just need to follow the methods that we have composed on this page. The complying with are the stages of exactly how to cook Rhubarb Bars. Please comply with the directions well.

They are really entirely different than the bars you’d find if you do a google search for rhubarb bars. Those bars are more akin to a crumble or a granola bar. When I started dreaming of rhubarb bars, I was thinking of something more along the lines of lemon bars. Velvety curd and tender shortbread.


4 ounces butter, room temperature
1 cup (136 grams) all-purpose flour
1/4 cup sugar
a pinch of salt
about 1/2 of the Rhubarb curd recipe below
Powdered sugar for dusting (optional)


  1. Preheat the oven to 350.
  2. Place the butter, flour, sugar and salt in the bowl of a mixer. Start on low speed (to keep the flour from flying everywhere), stir until it resembles course crumbs. Then increase speed slightly and continue to mix until a soft dough forms. It’s kind of magic.
  3. Take the dough and press it into a 9″ x 5″ baking dish. Let rest at room temperature for about 15 minutes, and then bake until it is lightly golden, about 20 minutes. While the dough is baking, finish preparing the curd.
  4. …..
  5. Get full directions >> Rhubarb Bars @ www.laraferroni.com

Rhubarb Curd
400 grams rhubarb (about 10 to 15 stalks)
1/3 cup sugar
6 egg yolks
3/4 cup sugar  
a pinch of salt
1 teaspoon lemon zest (optional)
50 grams unsalted butter, cut up into chunks
  1. Wash and chop rhubarb into 1/2 inch chunks. There is no need to peel, but if your stalks are particularly large, you might trim off any tough parts. Stir the rhubarb and 1/4 cup of sugar together and let sit for about 10 minutes. Place in a medium sized pot with about 1/4 cup of water and cook over low heat until you can no longer see whole pieces. Turn off the heat and let cool to room temperature. Blend to a smooth puree if you desire (this will remove any remaining little stringy bits, but it isn’t necessary).

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