Ingredients
Main Ingredients
- 2 cups rhubarb, chopped Fresh rhubarb is recommended.
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour Can substitute with gluten-free flour if necessary.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar Optional for dusting before serving.
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a bowl, combine the chopped rhubarb and granulated sugar; let it sit for about 10 minutes.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture until well combined.
- Fold in the rhubarb mixture.
Baking
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cool, then sprinkle with powdered sugar if desired before cutting into bars.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 15g
Notes
Serve at room temperature. Pairs well with whipped cream or ice cream. Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. Can also freeze for up to three months.
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