Munchie Monday: Rhubarb Dream Bars

The garden is doing well this year.  I kept the blossoms cut off the rhubarb so now in August we still have usable rhubarb.  I do think I will have to stop harvesting soon to give the plants time to regroup for winter, though.

This chopped rhubarb makes me happy.

Rhubarb Dream Bars

2 cups all-purpose flour
3/4 cup powdered sugar
1 cup butter
4 eggs
2 cups sugar
1/2 cup flour
1 1/2 teaspoons salt
4 cups rhubarb, finely chopped
Combine 2 cups flour, powdered sugar and butter.  Mix well and press into a greased 9″ x 13″ pan.  Bake at 350 degrees until golden brown, 10 to 15 minutes.

Beat eggs, sugar, 1/2 cup flour and salt until well blended.  Add rhubarb;  mix.  Spoon mixture onto baked crust.  Bake at 350 degrees for 45 minutes more.  Cool and cut into bars.

Crust ready to cook.

++++++++

The above recipe is where I started.  What I actually did:
I changed the butter to solid coconut oil to make the crust layer with the flour and powdered sugar.  I had some pastry flour which I wanted to use up, so I did.

Rhubarb topping ingredients mixed and ready to put onto cooked crust.

For the eggs, I used 1/4 cup ground flax seeds stirred into 3/4 cup cool water which I combined well and set aside.  For the sugar, I only used 1 1/2 cups of sugar since 2 cups seemed like a lot.


For the rest,  I followed the recipe until the bars had cooked for 45 minutes. I did not think they were done so I cooked them another 10 minutes.

Rhubarb Dream Bars, ready to cut and eat.

They taste rather nice.  I think Dear One will enjoy them. Son #4 thought they were very edible.