Yay, we finally have decent weather and the hummingbirds are on their way!!
This week it's about the little things. Here we celebrate the Lenten Rose blooms and the arrival of the hummingbirds. I even have clematis buds. This is big folks :-) Over the weekend, I noticed I had some frozen rhubarb from last July so I pulled out my rhubarb folder where I have six tried and tested recipes. I found the recipe for Rhubarb Dream Bars and I was reminded of how good they are. Too good really, but always share with my next door neighbor Isabelle who is 95 and still bakes and shares with me.
This week it's about the little things. Here we celebrate the Lenten Rose blooms and the arrival of the hummingbirds. I even have clematis buds. This is big folks :-) Over the weekend, I noticed I had some frozen rhubarb from last July so I pulled out my rhubarb folder where I have six tried and tested recipes. I found the recipe for Rhubarb Dream Bars and I was reminded of how good they are. Too good really, but always share with my next door neighbor Isabelle who is 95 and still bakes and shares with me.
It's a nice change of pace from the usual rhubarb pie or cake recipe.
Rhubarb Dream Bars
Ingredients
- 2 cups all-purpose flour
- 2/3 cup confectioners' sugar
- 1 cup butter, softened
- 3 cups white sugar
- 1 1/2 teaspoons salt
- 1/2 cup all-purpose flour
- 4 eggs, beaten
- 4 1/2 cups chopped fresh rhubarb
Directions
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 2 cups of flour, confectioners' sugar and butter until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 9x13 inch baking dish.
- Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven.
- Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.
Thank you for stopping by!
xoxo
Debbie
Your rhubarb bars sound great Debbie! My son brought me the first from his garden last weekend, I see several goodies in the weeks to come! Enjoy spring:@)
ReplyDeleteOhI'm gonna make these!AS soon as I have my rhubabrb..we love r desserts and I hae a go to list too..but changing it up is fun:)
ReplyDeleteMy rhubarb is up and growing but it will be a a couple of weeks yet before the stalks are long enough to start cutting. I can't wait and your recipe sounds terrific! I also love seeing the hummingbirds here. They love my black and blue salvia flowers in the summer ;) Gorgeous day here today but then the rain comes.
ReplyDeleteI waited until after vacation to put up my hummingbird feeders, but a few people posted they were spotted in our area the week before we left. Note to self: get on that stat!
ReplyDeleteIt is exciting to have decent weather for good, isn't it, and the seasonal foods to go with it? Your rhubarb dream bars look yummy!
I have never had rhubarb! You recipe looks and sounds so good! I am so happy you are finally getting some Spring!!!
ReplyDeleteJenna
i'm glad that Spring has sprung in New York, Debbie! The bars look so good, and I love that Isabelle at 95, is still baking, and that you share with each other. I hope that's me someday.
ReplyDeleteHappy weekend to you and Joe! xxoo
The rhubarb bars look yummy!
ReplyDelete