Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter (softened)
- 1 large egg
- 1 tsp vanilla extract
- 2 cups fresh rhubarb (chopped)
- 1 cup granulated sugar (for the filling)
- ½ tsp salt
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
- In a mixing bowl, combine the flour and ½ cup of sugar. Add the softened butter and mix until crumbly.
- Add the egg and vanilla extract, mixing until well incorporated. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- In a separate bowl, combine the chopped rhubarb, 1 cup of sugar, salt, cornstarch, and lemon juice. Stir until the rhubarb is well coated.
- Spread the rhubarb mixture evenly over the crust.
- Bake for 40-45 minutes, or until the top is set and lightly golden. The filling should bubble slightly.
- Let the bars cool in the pan for about 30 minutes before slicing into squares.
- Enjoy them warm, or let them cool completely before refrigerating for later!
- Prep Time: 15
- Cook Time: 45