Rhubarb Dream Bars
.
Yield
16 servingsPrep
25 minCook
45 minReady
70 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 2 | cups |
all-purpose flour
|
|
| ¾ | cup |
sugar
powdered |
|
| 1 | cup |
butter, unsalted
|
|
| Filling | |||
| 4 | large |
eggs
|
|
| 2 | cups |
sugar
granulated |
|
| ½ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 4 | cups |
rhubarb
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 473 | ml |
all-purpose flour
|
|
| 177 | ml |
sugar
powdered |
|
| 237 | ml |
butter, unsalted
|
|
| Filling | |||
| 4 | large |
eggs
|
|
| 473 | ml |
sugar
granulated |
|
| 118 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 946 | ml |
rhubarb
|
*
|
Directions
Combine flour and sugar.
Cut in butter, until crumbs form.
Press in bottom of jelly roll pan.
Bake at 350℉ (180℃) F for 15 minutes.
Blend eggs, sugar, flour, salt.
Fold in rhubarb.
Spread of crust.
Bake 40 to 45 minutes in 350℉ (180℃) F oven.
Cool.
Cut into squares.
