I had mentioned to one of my co-workers a few weeks ago that I have never had rhubarb before. As it turns out, she has a couple of rhubarb plants out at her farm and she was kind enough to bring me a bag full of rhubarb! I was so excited, but when I got home with it I was at a loss of what to do with it. So I hopped onto Pinterest and let the rhubarb recipe searching begin. There was everything from rhubarb lemon muffins to rhubarb glazed salmon! I wanted to try something on the sweeter side since my grandma had suggested a rhubarb pie, so I found a recipe for rhubarb bars. This was one of my many Pinterest fails because my bars turned out to be more of a cobbler than a bar. I even baked the bars 30 minutes longer than the original recipe suggested and they still came out a little runny. They were too soft to be a bar, but almost too formed to be a cobbler. With this being said, they still tasted amazing and I decided to call it a rhubarb cobbler rather than rhubarb bars.
Since I had not had rhubarb before I was unfamiliar with the nutrients it contained so I did some research. It turns out rhubarb is high in calcium, containing 105 mg in 1 cup! The recommended intake of calcium is about 1000 mg per day. It is also a great source of lutein, which is an antioxidant that helps with maintaining healthy skin and eyesight. Along with calcium and lutein, rhubarb is packed full of vitamin K which is a vitamin that helps with blood clotting – individuals who are taking blood thinners such as Coumadin may need to monitor their rhubarb intake.
Even though this recipe did not turn out as I expected, it was definitely one of my more delicious Pinterest fails! Give this recipe a go if you are interested in trying rhubarb, the others that tried my cobbler agreed that it was very, very good. I know that this recipe isn’t the healthiest, but this dietitian is all about balance. A lil’ slice of health with a lil’ slice of treat yourself. So here’s the recipe with my modifications…I hope you enjoy!
- 1 cup flour
- 1/2 cup sugar
- 1 stick of room temperature butter
- 2 eggs
- 1 cup sugar
- 1/2 flour
- 1/4 tsp salt
- 2 cups of diced rhubarb
- Preheat oven to 350 degrees F and spray an 8×8″ pan with cooking spray. Add the crust ingredients into a medium bowl and with a pastry blender or fork, cut the butter into the flour until a pastry dough is formed. Press dough in bottom of the pan and bake for 15 minutes.
- As the crust is baking, whisk together the filling ingredients – leaving out the rhubarb. Once combined, stir in the rhubarb.
- Pour filling over the hot crust once it is done and place back in the oven for an additional 40-70 minutes.**
- Let the bars cool. Cut into squares and enjoy! Happy baking 🙂
**NOTE: The original recipe said to bake for 40-45 minutes but I had to end up baking mine for about 70 minutes.