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I personally use and love these products in my kitchen. I only recommend what I trust!
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Picture this: a sunny afternoon, a gentle breeze, and the aroma of freshly baked rhubarb bars wafting through your kitchen. It's a scene straight out of a storybook, isn't it? These Rhubarb Color Carnival Bars aren't just a dessert; they're an experience, a celebration of spring's vibrant bounty. One of my fondest memories is my grandmother's garden overflowing with rhubarb; its ruby red stalks always meant something special was in the works. This recipe, loosely inspired by her, brings back all those sweet, slightly tart, and utterly comforting memories. I’ve always belived, baking with the seasons connects us to the rhythm of nature, so let’s get started.
What makes these bars truly stand out is the combination of textures and flavors. The buttery shortbread crust provides a solid foundation for the tangy rhubarb filling. The topping, oh the topping! It's crumbly, sweet, and adds just the right amount of crunch to complement the soft filling. The colors alone are enough to make your mouth water! From the pinkish-red rhubarb to the golden-brown crumb topping, it's a feast for the eyes as well as the palate. My attempt, baking is all about experimenting and finding joy in the process, don’t you agree?
These bars are perfect for a potluck, a picnic, or simply a sweet treat to enjoy with a cup of tea or coffee. They’re surprisingly easy to make, and the recipe is quite forgiving – a testament to how baking should be. Share them with friends and family, and watch their faces light up with every bite. You might just find yourself making these Rhubarb Color Carnival Bars year after year, creating your own traditions and memories along the way. The magic of rhubarb awaits – let’s bake!
Required Equipments
- 9x13 inch baking pan
- Large mixing bowl
- Medium mixing bowl
- Pastry blender or your fingers
- Measuring cups and spoons
- Lemon zester
Rhubarb Color Carnival Bars: Frequently Asked Questions
Rhubarb Color Carnival Bars
Dive into a burst of springtime flavors with Rhubarb Color Carnival Bars! These bars feature a buttery crust, a tangy rhubarb filling, and a sweet crumb topping, making them a delightful treat for any occasion.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat oven to 375°F (190°C). This is a crucial first step, guys. Make sure your oven is properly heated to ensure even baking.
- Prepare the crust: In a large bowl, whisk together the flour, powdered sugar, and salt. The powdered sugar is KEY for a tender crust, trust me! I once used granulated sugar, and the crust was way too crunchy.
- Cut in the butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingers (my preferred method, but be quick!), cut the butter into the flour until the mixture resembles coarse crumbs. Think pea-sized bits of butter throughout.
- Press into the pan: Press the crumb mixture into the bottom of an ungreased 9x13 inch baking pan. I like to use the bottom of a measuring cup to get a nice, even layer. Bake for 15 minutes, or until lightly golden. Keep a close eye on it—no one likes a burnt crust!
- Prepare the rhubarb filling: While the crust is baking, prepare the filling. In a large bowl, combine the diced rhubarb, granulated sugar, flour, and lemon zest. The lemon zest really brightens up the flavor. Don't skip it!
- Spread filling over crust: Remove the crust from the oven and spread the rhubarb filling evenly over the top. Be gentle; you don't want to disturb the crust too much.
- Prepare the crumb topping: In a medium bowl, combine the flour, oats, brown sugar, and cinnamon. I love the warm spice the cinnamon adds, but you can leave it out if you're not a fan.
- Cut in the butter (again!): Add the cold, cubed butter to the crumb topping mixture. Use a pastry blender or your fingers to cut the butter in until the mixture resembles coarse crumbs. This is what creates that delightful crumbly texture.
- Sprinkle over filling: Sprinkle the crumb topping evenly over the rhubarb filling. Make sure you get good coverage for maximum crumbly goodness!
- Bake: Bake for 30-35 minutes, or until the topping is golden brown and the rhubarb filling is bubbly. The filling should be cooked through, and the topping should be a beautiful golden color. Let cool completely before cutting into bars. I know, it's torture, but it's worth it!
- Cool, cut, and serve: Once cooled, cut the bars into squares and serve. These are delicious on their own, but a scoop of vanilla ice cream or a dollop of whipped cream takes them to the next level. Maybe. Enjoy!
📝 Notes
- For a more intense rhubarb flavor, try adding a tablespoon of rhubarb jam to the filling.
- Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Feel free to use other fruits in the filling, like strawberries or raspberries, for a different twist.
🍎 Nutrition
Calories: 250 kcal
Protein: 3 g
Fat: 12 g
Carbohydrates: 35 g
Fiber: 2 g
Calcium: 30 mg
