About a week ago, I kindly asked my husband to go gather me some rhubarb from the rental house where we used to live. The rhubarb patch there is humongous and didn't think anyone would mind if I stole three cups worth. It ended up sitting in the fridge for days until yesterday. I finally made my all time favorite dessert... rhubarb bars. I told Scott that if I'm not careful I could have the whole pan eaten by the time he got home from work that night. They turned out just as I had remembered... delicious!
Rhubarb Bars
1 cup butter
2 cups flour
2 T. sugar
3 cups rhubarb, cut
3 egg yolk, beaten
1¼ cups sugar
3 T. flour
½ cup cream or evaporated milk
⅛ tsp. salt
3 egg whites
½ cup sugar
½ tsp. vanilla
Blend butter, flour (2 cups), and 2 T. sugar in bowl for crust. Press into a 9" x 13" pan and bake at 350༠ for 10 minutes.
Meanwhile mix rhubarb, egg yolks, 1¼ cups sugar, 3 T. flour, cream or milk, and salt. Pour over baked crust and bake for 40-45 minutes.
Beat egg whites, ½ cup sugar, and vanilla in a bowl with an electric mixer until stiff peaks form as for meringue. Spread over top of cooked bars and sprinkle with chopped nuts if desired. Bake for 10 minutes at 375༠.
* I haven't tried making these bars with nuts but I'm sure they'd still be just as yummy :)
1 comments:
yummy is right!
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