Old-Fashioned Rhubarb Dream Bars bursting with seasonal freshness. They're like a lemon bar, but there’s no lemon, only tart and tangy rhubarb surrounded by a sweet custard filling on top of a buttery shortbread cookie crust.
Combine the flour and powdered sugar; cut the butter until pea-size crumbs form. Press the mixture onto the bottom of a 13x9-inch baking pan—Bake at 350°F (177°C) for 15 minutes.
2 cups gluten-free all-purpose Flour, 3/4 cup powdered sugar, 1 cup Butter
To make the filling
Meanwhile, dice rhubarb stems into 1/2-inch pieces and set them aside.
4 cups Rhubarb
Then blend eggs, sugar, flour, and salt until smooth, creamy, and lemon-colored. Fold in the diced rhubarb. Spread the mixture over the hot crust.
4 large Eggs, 2 cups Sugar, 1/2 cup gluten-free all-purpose Flour, 1/2 teaspoon Salt
Bake for 40-45 minutes at 350°F (177°C) until the filling is lightly browned around the edges. Cool; cut into squares or bars for serving.
KITCHEN NOTES
Footnote(s):[1] To maintain a longer-lasting pink and the bright-green color when drying, blanch rhubarb pieces by plunging them into boiling water for two minutes, then chill quickly in ice water before drying.
Try These Extra Tips to Ensure Serving Success!
• Completely cool the rhubarb dream bars before cutting into them.• For these, and most other dessert bars, you will get the cleanest cuts if you slightly chill the bars first. Pop the pan in the freezer for 15 minutes before cutting them into individual bars.• Serve them up fancy when entertaining - Add a scoop of vanilla ice cream or a dollop of Cashew Cream Yogurt (recipe coming soon) and a strawberry on top of one of these rhubarb dream bars. Strawberry ice cream is tasty, too, for raising the strawberry-rhubarb flavor profile that everyone praises.
Measuring Rhubarb
How to Determine How Much Rhubarb You’ll Need
United States Customary Unit (USCS), a.k.a. Imperial -
1 bunch = 5-8 stems5-8 stems = 2.2 kg2.2 kg = 750 ml diced rhubarb750 ml diced rhubarb = 500 ml cooked rhubarb
Storing Rhubarb
Store freshly picked, unwashed rhubarb in the refrigerator for 5-7 days. To prepare for refrigeration, trim both ends and place them in a plastic storage bag in the crisper drawer. Wash before using.
If you notice the rhubarb stems beginning to dry out, wrap them in a clean, damp counter cloth or paper towel inside the bag. On the flip side, if you find the stems are too moist, wrap them in a dry counter cloth or paper towel placed inside a dry bag.
For Long-term Storage
Freezing Rhubarb
While frozen rhubarb works in most recipes, it will have the best flavor, color, and texture if used within 10-12 months.
To freeze:
1. Remove the leaves and ends from the stalks by cutting them.2. Wash and dry each stalk to remove water and prevent ice crystals and frost from forming.3. Cut stalks into half-inch pieces.4. Place a single layer on a shallow tray or baking sheet to freeze until solid, about 1-2 hours.5. Transfer the frozen pieces to a vacuum-sealed or zipper freezer bag, removing as much air as possible.6. Date, label, and freeze for up to one year.
Dehydrating Rhubarb
1. Pick and remove the leaves and tail ends from the rhubarb stalks, wash in cool water, then dry. [1]2. Dice or cut the stalks into 1/4 to 1/2-inch pieces.3. Spread in a single layer on mesh-lined dehydrator trays.4. Dry at 135°F (57°C) for 8-12 hours, depending on humidity. Rhubarb should feel dry and leathery with no moisture inside when broken open. If in doubt, dry until the pieces are crisp.5. Turn the dehydrator off and let the rhubarb cool overnight. Keep in a glass jar with a tightly sealing lid. Store in a dark, dry cupboard for up to one year.
To Rehydrate Dried Rhubarb
1. 1/2 cup dried rhubarb will make roughly 1 cup rehydrated rhubarb.2. Using the above calculation, measure enough dried rhubarb for your recipe into a bowl and add twice as much boiling water. Let soak until the water is completely cool, about 1-2 hours. Cover rhubarb in a saucepan and simmer for 35-45 minutes or until plumped up and tender for quicker results.3. Drain the water and use as you would for fresh or frozen rhubarb in your recipes.