Fennel and carrots are naturally sweet when roasted, but when combined with maple syrup and orange zest, they reach a whole new level of flavor! With roasted pork or grilled seafood, try this straightforward recipe.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 8×8-inch pan |
Ingredients
- 1 cup all-purpose flour
- 5 tablespoons confectioners’ sugar
- ½ cup butter
- 1 ½ cups white sugar
- ¼ cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- 2 eggs, beaten
- 3 cups chopped rhubarb
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1 cup flour and confectioners’ sugar together in a bowl; cut butter into flour mixture using a pastry cutter or two forks until mixture is crumbly. Press flour-butter mixture into an 8-inch square pan.
- Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
- Mix white sugar, 1/4 cup flour, baking powder, and nutmeg into the beaten eggs. Fold rhubarb into egg mixture; pour rhubarb filling into the baked crust.
- Bake in the preheated oven until filling is bubbling, 35 minutes.
- If using frozen rhubarb, add an extra tablespoon of flour to the filling.
Nutrition Facts
| Calories | 243 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 98 mg |
| Sugars | 29 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
loved it…..
I won’t make this again. Too sweet and it never did firm up. I baked it 55 minutes. A runny mess!
Very good and everyone loved it
So easy and so yummy. Very similar to lemon bars. A friend who had never had rhubarb asked if there was lemon, and to her surprise, there is none. As good as my Ohioan mother-in-law’s rhubarb pie, but easier. I added rolled oats to the bottom crust. Make a double batch and freeze the bars. So good frozen. Nice for when friends drop by. Thanks for the recipe!
Made this yesterday it was delicious. It was liked by all even my 19 month old Granddaughter. The problem I had with the cake was that the next day the crust was soggy. Any suggestions?
Made this today. It is good! I prefer tart over sweet, so I reduced the sugars by 1/2. If you don’t have time to make pie…this works! The timing was fine in my oven for the crust, but gave the the next step an extra 5-7 minutes.
I liked this crisp but I did find it too sweet and next time I will reduced the sugar in the filling. I probably should have tasted my rhubard, maybe it was sweeter than it generally is, but I would watch the sugar.
Good recipe. I doubled to put in a 9 x 13 glass pan. I also added 1-Cup of Blueberries.
Tasted awesome. I also agree with the timing thing. My crust took at least 40 minutes to get brown and then after adding rhubarb took at least 50 minutes for that to be done in the oven. I also omited the sugar and used xylitol and tasted awesome, just like I said!!!!!
OMG! This is my new favorite way to make rhubarb! Loved it and ate too much! I did it exactly as directed. Similar to lemon bars but rhubarb.
The crust took 45mins to get golden brown,But I used Blue Bonnet not Butter? It could use some crumb mix on top,But easy to make, I topped with some coolwhip & cut up fresh strawberries(when cool) YUM
Yummy! Quick and easy dessert for rhubarb lovers. Grandma Bev was my mother. She grew the rhubarb and made this with freshly cut fruit. But in the winter she pulled a bag of her frozen rhubarb out of the freezer and made it too.