Sweet and tangy rhubarb bars with a buttery crust and crumbly topping. A perfect spring dessert that’s easy to make with fresh or frozen rhubarb.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup butter
2 eggs
2 tablespoons milk
5 cups rhubarb (fresh or frozen, sliced)
1 package strawberry gelatin mix
2 cups white sugar
1 cup all-purpose flour
1/2 cup butter
1. Preheat oven to 375°F (190°C) and grease a baking pan.
2. Mix flour and baking powder, then cut in butter until crumbly.
3. Add eggs and milk, mixing just until combined. Press into pan.
4. Spread rhubarb evenly over the crust.
5. Sprinkle gelatin mix over the rhubarb layer.
6. Mix sugar and flour, then cut in butter to make crumb topping.
7. Sprinkle topping evenly over rhubarb.
8. Bake for 40–45 minutes until golden brown.
9. Cool completely before slicing into bars.
Use fresh rhubarb for best flavor, but frozen works if thawed and drained.
Let bars cool fully before cutting to hold shape.
Adjust sugar depending on rhubarb tartness.
Store leftovers in the refrigerator for up to 4 days.
Find it online: https://www.broodrecipes.com/best-rhubarb-bars/