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!

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Rhubarb Cobbler

Ingredients:

Crust:

  • 1 cup flour
  • 1/2 cup sugar
  • 1 stick of room temperature butter

Filling

  • 2 eggs
  • 1 cup sugar
  • 1/2 flour
  • 1/4 tsp salt
  • 2 cups of diced rhubarb

Directions:

  1. 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.
  2. As the crust is baking, whisk together the filling ingredients – leaving out the rhubarb. Once combined, stir in the rhubarb.
  3. Pour filling over the hot crust once it is done and place back in the oven for an additional 40-70 minutes.**
  4. Let the bars cool. Cut into squares and enjoy! Happy baking 🙂img_8945.jpg

**NOTE: The original recipe said to bake for 40-45 minutes but I had to end up baking mine for about 70 minutes.