Rhubarb Bars

Several years ago, I did an internship outside of Boston. While I was there, I loved being able to go on weekend adventures into the city. Each Saturday morning on my way to the “T” station, I stopped by a local bakery called Rosie’s Bakery. I tried a different pastry every week and at the end of my stay, I bought the bakery’s cookbook - “The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book” by Judy Rosenberg. 

When I was at the grocery store the other day, I was in the produce department and I noticed that the rhubarb was a nice magenta color. I got all excited and knew I had to buy it. Now most people either love or hate rhubarb. Fortunately, I grew up in a family who loves strawberry rhubarb pie. I wanted to try something different than my usual pie recipe, so I made Rhubarb Bars, which were delicious! 

Rhubarb Bars (From Rosie’s Bakery Cookbook)

Base

1 Cup All-Purpose Flour

5 T Confectioners’ Sugar

8 T (1 Stick) Unsalted Butter (Room Temperature), Cut into 8 Pieces

1 Egg White, For Glazing

Topping

1 Large Egg (Room Temperature)

3/4 Cup Granulated Sugar

2 1/2 T All-Purpose Flour

1/4 tsp Salt

3 Cups Sliced (1/4” Thick) Rhubarb

Preheat the oven to 350 degrees. Grease an 8 x 8 baking pan with butter. Starting with the base of the bars, pulse the flour and confectioners sugar in a food processor for a few seconds. Add the pieces of butter and process until the dough comes together. Evenly press the dough into the bottom of the 8 x 8 pan. Pour the egg white over the dough and tilt the pan, so the egg white covers all of the dough. Pour off the extra egg white. I hadn’t heard of this technique before for bar crusts, but it was an easy way to add color to the bars during baking. Bake for 25 minutes or until golden. Cool the base in the refrigerator for 15 minutes. Use this time to work on the topping. 

Stir together the egg, sugar, flour, and salt. Toss the rhubarb with the rest of the mixture. Pour it over the baked base. Bake the bars for 50 minutes or until lightly golden. Let the bars cool completely before you cut them so they don’t fall apart. 

When I pulled out the bars from the oven, I didn’t know what to think. They looked like they had a meringue topping with slices of rhubarb. When you eat the bars though, it all melts in your mouth and it tastes very similar to a rhubarb pie. Bon Appétit!