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« Nutty Rhubarb Oatmeal | Main | Double Chocolate Muffins »
Sunday
Jun162013

Rhubarb Ginger Bars

Rhubarb Ginger Bars

After a long, exhausting week, the words floating around my mind refuse to make sense. They are mixed and jumbled, forming incoherent sentences and phrases. I fear my brain is telling me to take a break—and tonight I am going to set the computer down and listen. As a result, I am going to do something I have never done before.

I am going to let the photographs tell the story for you.

Rhubarb Ginger Bars Rhubarb Ginger Bars
Rhubarb Ginger Bars Rhubarb Ginger Bars
Rhubarb Ginger Bars
Rhubarb Ginger Bars

Rhubarb Ginger Bars are sweet and tart with a side of spice. Rhubarb is simmered until soft and then blended into a smooth puree. The puree is thickened with egg yolks and cornstarch until it has the texture of a soft and silky rhubarb curd. Baked atop a whole wheat cookie crust, these bars set and cut easily. The hint of ginger adds an undertone to the tart rhubarb. With a dusting of powdered sugar, these bars make for a lovely snack whether they are served warm or chilled.

One Year Ago: Cherry Almond Granola and Vegan Chocolate Chunk Cookies
Two Years Ago: Chocolate Almond Oat Bars and Tropical Vacation Cocktail
Three Years Ago: Simple Rhubarb Jam

Rhubarb Ginger Bars

Yields 16 bars

Whole Wheat Crust
6 tablespoons (85 grams) butter, room temperature
1/4 cup (50 grams) granulated sugar
1/2 cup (60 grams) whole wheat flour
1/2 cup (63 grams) all-purpose flour
1/4 teaspoon salt

Preheat oven to 350 degrees F (180 degrees C). Line an 8 x 8-inch pan with parchment paper and lightly grease.

In a mixing bowl, beat together the butter and sugar until light and fluffy. Add the flours and salt, continuing to mix until uniform. Press the crust evenly into the prepared pan and bake for 15-20 minutes, or until lightly browned. Set aside.

Rhubarb Ginger Topping
3 cups (360 grams) chopped rhubarb, diced into 1 inch pieces
6 tablespoons (75 grams) granulated sugar, divided
1/2 teaspoon ground ginger
3 large eggs
Juice from 1/2 lemon
1 tablespoon cornstarch

While the crust bakes, place the rhubarb, 3 tablespoons sugar, and ground ginger into a large saucepan. Over medium-high heat, cook the rhubarb until soft, about 10 minutes, stirring occasionally. Cool the rhubarb until lukewarm.

In a food processor, place the softened rhubarb and process until smooth. If the rhubarb is more green than pink in color, add a single drop of red food coloring to give the bars a pale pink color.

In another mixing bowl, whisk together the eggs, lemon juice, and remaining 3 tablespoons sugar. Gradually add the processed rhubarb and continue whisking until uniform. Whisk in the cornstarch.

Lower the oven temperature to 325 degrees (160 degrees C).

Pour the filling over the cooked crust and bake for another 25-30 minutes, or until the filling is set and no longer moves when the pan is jiggled. The bars will be easiest to cut after chilled (but there's no shame in sneaking a few bites when they are warm).

Serve warm or chilled, with a dusting of powdered sugar.

Reader Comments (29)

Wow! So colourful! Like this cake)
06.17.2013 | Unregistered CommenterElen
I really love the look and sound of these bars! Yum :-)
06.17.2013 | Unregistered CommenterEmma Galloway
These sound amazing! I made a rhubarb and strawberry crisp this weekend --and I think I've officially decided that rhubarb might be my favorite vegetable-fruit. I'm so sad that it won't be around much longer.

Love, love, LOVE the marble and photographs!
Such a beautiful color the filling has. Beautiful pictures :)
These bars are gorgeous! The pictures tell a perfect story. Hope you had a restful weekend!
This is one of my very favorite quotes. :) And these bars look fabulous!
Wow, that's quite an innovative cake there. The rhubarb surely adds a lovely color.
Although I'm not a big ginger fan, I would love to try these I am a BIG rhubarb fan! These look amazing and I love the color of them!
06.17.2013 | Unregistered CommenterLiz
Love the use of ginger & rhubarb here -- so divine :)
These look so lovely! They are so bright and perfect for summer!
How beautiful. I love rhubarb and ginger together! And I have rhubarb in the kitchen right now. I will definitely be making these.
06.17.2013 | Unregistered CommenterEmer
Rather than seeing a lack of composition, I admire your silence, as it shows a large amount of equanimity. Even without words, this post lacks none of the usual charisma, and I comment, just as captivated as I would be had you accompanied your photos with words worthy of ovation. We often speak loudest through our finesse as perceived by others.

Your photography is most certainly enough to deliver the beauty of these bars and your work.
06.17.2013 | Unregistered CommenterMeghan
Liz-- You can always eliminate the ginger and add in a bit of vanilla extract instead!
06.17.2013 | Registered CommenterKristin Rosenau
This recipe looks great! Question - I have a friend who can't have any milk products, including butter. Would I be able to swap the butter in the crust with vegetable oil? Or margarine? Or would that wreck the consistency? Thanks!
06.17.2013 | Unregistered CommenterApril
April-- I am actually lactose intolerant and used a butter substitute for these bars. I find the best butter substitute is Earth Balance Vegan Buttery Sticks, but plain old margarine will also work in a pinch (just make sure to check the label since most brands of margarine also include milk!). I would not substitute oil in this recipe.
06.17.2013 | Registered CommenterKristin Rosenau
Those flavours sound amazing! As always your pictures speak for themselves - beautiful!
I love all of this!!!
06.18.2013 | Unregistered Commenterfrancesca
I'm making these tonight, they look absolutely GORGEOUS!
06.18.2013 | Unregistered CommenterElly McCausland
These look totally delicous! I can't wait to give them a try, rhubarb and ginger is one of my favourite combos.
These are seriously so dang on beautiful.
I'd never think to pair rhubarb and ginger.
06.18.2013 | Unregistered Commenterpeter
Wow, love your blog! xx
06.21.2013 | Unregistered CommenterSophie
Your beautiful photos inspired me to try this recipe yesterday. I'd been looking for a recipe for rhubarb bars that really featured the rhubarb flavor, and this was it. Loved the flavor. But...even though I added a drop of red food coloring as you suggested, the final color I got after baking was much closer to a putrid brown than the gorgeous salmon color you show here. How did you achieve that color?
06.23.2013 | Unregistered CommenterCarolyn
Carolyn-- It all depends on the color rhubarb you started with. Most rhubarb is red or has tones of pink, which means that no or very little food coloring is necessary. However, if you used green rhubarb, you may need to add a drop or two more food coloring until you reach the color you want the final bars to be. Gel food colors dye much better and with less dye than the water-based colors. My guess is that you just needed to add a drop or two more? They should taste good at least!
06.23.2013 | Registered CommenterKristin Rosenau
I made these the other day after a friend posted a link onto a foodie facebook group - it was only the second time I had eaten rhubarb, the first being the week before when I had made Hummingbird rhubarb and custard cupcakes (the rhubarb bit was sickly sweet in them). These are delicious - they looked just like your picture (a couple of drops of food colouring helped) and the texture was fab! Crisp pastry (liked the texture the wholemeal flour gave) and mousse like top which was wonderfully tart - lifted by the lemon. Very cross though as I have been doing really well at losing weight and giving cakes away to get them out of the house after guests have left but this I just ate and ate and ate!
06.23.2013 | Unregistered CommenterElizabeth Owen
amazing! i'd never made anything with rhubarb before, but this was so easy and so delicious.
06.27.2013 | Unregistered Commenternikki
I just made this with pear and apple.
they are soo good! Love this recipe!! ( its great with everything)
Thank you :)
09.5.2013 | Unregistered Commentersandokan
I want to make this, and am noticing that the preamble mentions egg yolks, but the recipe just says eggs. I have some leftover yolks in the fridge and would love to use them. Please advise:). Thank you!! It looks so yummy!
11.1.2013 | Unregistered CommenterLisa Kathleen
Great recipe! I had fresh rhubarb and fresh ginger from a CSA share, which worked perfectly in this recipe! I used about 1/8 cup fresh ginger instead of dried. Great with ice cream and I hope to use the crust for other recipes!
11.15.2013 | Unregistered CommenterSara

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