Rhubarb Bars. Or, Why All Recipes Should Have a Photo.

I got some rhubarb in our weekly fresh market bag. I knew that rhubarb was a beloved dessert ingredient, but I had never seen it or eaten it before, to my knowledge.

So I didn't know what to do with it.  After searching around on the internet, I came across a recipe for rhubarb bars that looked both easy and delicious.  So I made them.

But when the recipe said to "finely chop" the rhubarb, I wasn't quite sure how it should look.  So my dessert came out looking like this.

Which is terrible.

But it was so delicious!  In fact, Kevin gave it a 9 out of 10 for taste.  Appearance is another matter...

I have decided that this is going to be my recipe for the summer.  I am going to perfect it.  Next time I am definitely going to puree the rhubarb.  And maybe mix in some strawberries.  And possibly go for a crumble top.  Stay tuned for that.

For now, here is the basic recipe:

Rhubarb Bars

Ingredients:

Crust:

1 cup flour
1/3 cup powdered sugar
1/3 cup butter

Filling:

1 cup sugar
1/4 cup flour
2 eggs, lightly beaten
1 tsp. vanilla
3 cup finely chopped rhubarb

Procedure:

Combine flour and powdered sugar; cut in butter until mixture resembles coarse crumbs. Press into the bottom of a greased 10-inch x 8-inch baking pan. Bake at 350 degrees for 12 minutes. For filling, combine first four ingredients. Stir in rhubarb; pour over warm crust. Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean. Cool on wire rack. Serve warm if desired. Store in refrigerator.