Allrecipes – April-May 2019

(Nora) #1
ALLRECIPES.COM 31 APRIL/MAY 2019

    183 REVIEWS


2 ½ cups flour
⅔ cup powdered sugar
1 cup butter
3 eggs, lightly beaten
2 cups white sugar
1 ½ tsp. salt
5 cups sliced fresh or frozen
rhubarb, thawed
Vanilla ice cream (optional)



  1. Preheat oven to 350°F.

  2. Mix together 2 cups flour and
    the powdered sugar in a large
    bowl. Cut in butter until small
    crumbs form. Press into bottom
    of a 9x13-inch (3-qt.) rectangular
    baking dish. Bake 10 minutes.


“For a little more
color, I sprinkled
cinnamon on top
before baking.
Next time,
I might add some
tapioca to thicken
it just a little.
Otherwise, it was
oh-so-delish!”


  • BUTTERFLY1789
    3. Meanwhile, whisk together eggs,
    white sugar, remaining ½ cup flour,
    and the salt in the large bowl.
    Stir in rhubarb to coat. Remove
    dish from oven. Spread rhubarb
    mixture evenly over crust.
    4. Bake until set and lightly
    browned, 40 to 45 minutes. Let
    cool in baking dish on a wire rack.
    Cut bars into squares and serve
    with ice cream (if using). (Bars
    keep up to 3 days chilled in an
    airtight container.)
    armagazine.com/
    rhubarb-dream-bars
    PER SERVING: 332 CAL; 14G FAT (8G SAT);
    4G PRO; 50G CARB; 1G FIBER; 347MG SODIUM;
    33G SUGARS


RHUBARB DREAM BARS


HANDS-ON 25 MIN TOTAL 3 HR SERVES 15 SUBMITTED BY KRISTA4


For a visual twist,
we cut about
1 lb. 4 oz. fresh
rhubarb into 2-inch
matchsticks.

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