Rhubarb Bars

For my brother’s birthday party with my mom’s side of the family I made rhubarb bars. In the back far corner of our yard we have a rhubarb plant. And for the first time we decided to use it. I was surprised by how much I liked it. Just remember the flavor is very strong and is best served with vanilla ice cream:-)

The history of an estrange plant

            First thing first rhubarb is a vegetable, even though it tastes like a fruit. However even though it is a food, throughout history rhubarb has been used for medical proposes for 5000 years. The food has only existed in culinary for 2 centuries.  Ancient China used dried roots as laxatives, and they are still used today for the same reason.  Rhubarb was also an ingredient in many ancient Greek and Roman medicines. The 1800s are the first time the tart treat was mentioned in recipes. The shoots were than used for wine and desserts.  So far we have learned that the roots are laxatives and the shoots are yummy, but what about the leaves? Rhubarb leaves are toxic and have no safe culinary use for humanity. This is due to high concentrations of oxalic acid, an organic poison and corrosive found in many plants but present in relatively large amounts in rhubarb leaves. Other toxins may also exist. However, based on oxalic acid alone 5 kilograms of the leaves provide a lethal dose to a human. (Although this varies by variety and the phase of growth.) Still, all are well advised not to consume the leaves in any quantity whatsoever, on the contrary the eatable parts a full of nutrition.

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/2 cup butter

2 eggs

2 tablespoons milk

5 cups sliced fresh or frozen rhubarb

1 (3 ounce) package strawberry flavored gelatin

2 cups white sugar

1 cup all-purpose flour

1/2 cup butter

Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan.

In a large bowl, stir together 2 cups of flour and baking powder.

Cut in 1/2 cup of butter by pinching between your fingers or using a fork or pastry cutter until the mixture is crumbly.

Stir in the egg and milk just until the mixture is moistened.

Pat into the bottom of the prepared pan.

Spread rhubarb over the crust in an even layer,  

then sprinkle the dry gelatin powder over the rhubarb.

Prepare the topping by stirring together 2 cups white sugar and 1 cup flour. Cut in 1/2 cup of butter as you did for the crust. Sprinkle the topping evenly over the rhubarb.

Bake in the preheated oven until the topping is golden brown and the rhubarb is tender enough to easily pierce with a fork, about 45 minutes. Cool and then cut into bars to serve.

 êêCritics Reviewêê

Me êêêê Mom êêê Dad êêêêê Paulêêêêê

Would I make them again…

Maybe, I will for sure make something with rhubarb again. I think I want to try a crisp instead of bars because it was Paul’s birthday I let him choose which he wanted, and obviously he selected bars.

What would I change…

 I would add about a ¼ cup of sugar on top along with the jell-o to cut down on the tartness a bit.

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Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/2 cup butter

2 eggs

2 tablespoons milk

5 cups sliced fresh or frozen rhubarb

1 (3 ounce) package strawberry flavored gelatin

2 cups white sugar

1 cup all-purpose flour

1/2 cup butter

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan.

In a large bowl, stir together 2 cups of flour and baking powder. Cut in 1/2 cup of butter by pinching between your fingers or using a fork or pastry cutter until the mixture is crumbly. Stir in the egg and milk just until the mixture is moistened. Pat into the bottom of the prepared pan. Spread rhubarb over the crust in an even layer, then sprinkle the dry gelatin powder over the rhubarb.

Prepare the topping by stirring together 2 cups white sugar and 1 cup flour. Cut in 1/2 cup of butter as you did for the crust. Sprinkle the topping evenly over the rhubarb.

Bake in the preheated oven until the topping is golden brown and the rhubarb is tender enough to easily pierce with a fork, about 45 minutes. Cool and then cut into bars to serve.