Recipe by Kitchen Witch
"A shortbread-like, very sweet yet tart-tasting dessert bar that is great alone or with vanilla ice cream."
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1/4-inch slices rhubarb
This recipe is a favorite for my family. They enjoy it more than rhubarb pie. I am giving it a 5 rating but I use much less sugar as my family likes it more tart. I only use 3/4 cup for a recipe doubled and about six cups of rhubarb.
So good!! Super easy, too! The crust is perfect, the rhubarb slightly tart, yet sweet. The only change I made was to use 3 cups of rhubarb. Bake time was spot on, the rhubarb cooked perfectly! :)
Even with rhubarb being tart this had a bit too much sugar for us. I loved the crust and the crispy edges but the middle was a little mushy and very sweet. Great idea though and with a bit less sugar I bet would be great.
I used 3/4 cup of brown sugar, and just over 1/4 cup of white sugar and it was great. Not mega sweet, and still let some of the tart rhubarb come through. Use your hands to mix the crust mixture. The heat from your hands makes the butter creamy and helps make a dough. I also cooked mine about 45 minutes to help the middle set up better.
These were excellent. Very tasty. I doubled the recipe so had to cook it longer.
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Shortbread Bars
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 104
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