One more rhubarby thing for the summer of ’13! I actually made this about a month ago, but never got around posting it – but better late than never, eh?
Unlike my usual, tarter, TLSO-friendly rhubarb recipes, this one is quite sweet. A simple sugar cake-like batter enveloping rhubarb slices on a delicate, crumbly crust – dreamy, dreamy indeed! Eat the bars within a day or two of baking them: the moisture from the rhubarb slices begins to change the texture of the bars over time.
Rhubarb Dream Bars
225 ml all-purpose flour
100 ml powdered sugar
120 g butter, softened
2 large eggs
225 ml sugar
50 ml flour
1/4 teaspoon salt
400-500 ml thinly sliced rhubarb
Preheat oven to 175 C. Lightly oil a 23 cm (9”) square pan.
In food processor or using a hand mixer, mix together the crust ingredients.
Press mixture into the prepared pan.
Bake crust for 12-15 minutes (it should still be quite pale).
Meanwhile, beat together eggs, sugar, flour and salt.
Fold in rhubarb.
Spread filling mixture on the hot crust. Return the cake to oven and bake 35 minutes longer.
Let cool before cutting into bars.