A shortbread-like, very sweet yet tart-tasting dessert bar that is great alone or with vanilla ice cream.
Ingredients
Shortbread Crust
- 1 cup all-purpose flour
- ½ cup butter, softened
- 5 tablespoons confectioners' sugar
Filling
- 1 cup brown sugar
- 2 eggs, beaten
- ½ cup white sugar
- ¼ cup all-purpose flour
- ¾ teaspoon salt
- 2 cups 1/4-inch slices rhubarb
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Mix 1 cup flour, butter, and confectioners' sugar together in a bowl; pack the mixture firmly into the bottom of a 9-inch square baking dish.
Step 3
Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes.
Step 4
Whisk brown sugar, eggs, white sugar, 1/4 cup flour, and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the crust.
Step 5
Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into bars.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 9 | |
Calories 327 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat7g | 35% |
Cholesterol68mg | 23% |
Sodium290mg | 13% |
Total Carbohydrate54g | 20% |
Dietary Fiber1g | 4% |
Total Sugars39g | |
Protein4g | |
Vitamin C2mg | 11% |
Calcium55mg | 4% |
Iron1mg | 7% |
Potassium147mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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