Rhubarb Bars

If you are having asparagus from your garden Erma, you probably are having rhubarb too. The April freeze ruined our early rhubarb, but it is now back and healthy. I know your family is not particularly fond of rhubarb, but try this recipe–and don’t tell them it is rhubarb.

Rhubarb Bars:

Bottom Crust:

1 cup flour
5 Tablespoons Confectioner’s Sugar
1 egg white
1 Stick room temperature butter

Grease an 9-inch baking pan. Process flour, sugar and butter in the KitchenAid 7-Cup Food Processor until the dough comes together in 20 seconds or so. Pat the dough gently all over the bottom of the pan. Pour the unbeaten egg white over the dough, and swish it around until all the dough is coated. Pour out the remaining egg white and save. Bake in a preheated 350 degree oven for 20 minutes, or until the crust is golden. Remove and cool completely.

Filling:

1 large egg plus the yoke and remaining white from the dough coating
¾ cup of sugar
2 ½ tablespoons of flour
Pinch of salt
3 cups finely chopped rhubarb
Red food coloring if needed

Beat the eggs, sugar, flour and salt. Stir in the rhubarb. If a deeper red color is desired, add a drop of red food coloring. This also depends on the redness of the rhubarb, as some varieties are not a deep red color. Spread this evenly over the crust and top with Topping.

Topping:

1/3 cup of sugar
½ cup of flour
Pinch of salt
¼ cup of butter

Place all into KitchenAid 7-Cup Food Processor and using short bursts, process into coarse crumbs.

Bake at 350 degrees for about 50 minutes until golden colored. Cool completely before cutting into small squares. This is rich with a nice tart taste.