It’s that time of year again. The rhubarb is growing full blast in the gardens and for me … at my local Farmer’s Market. I was looking through a magazine this week and found this recipe and I tried it. Guess what? It’s as good as it looks! It has that familiar texture and smoothness of my Buffalo Pie, only smaller in size. So I guess I would consider this a “diet” bar …. yeah, my diet bar! This is a very easy to make dessert so try it today.
- 1/2 cup butter, softened
- 1 cup plus 2 tbsp all-purpose flour
- 3 egg yolks
- 1 cup plus 1 tbsp sugar
- 1/4 tsp salt
- 1/2 cup half-n-half
- 2 1/2 cups rhubarb-diced
- Preheat oven to 350 degrees. In a small bowl, cut in butter, 1 cup flour and 1 tbsp sugar. Press dough evenly in bottom of ungreased 9-inch square pan. Bake 10 minutes.
- In a medium bowl, whisk egg yolks, 1 cup sugar, 2 tbsp flour, salt and half-n-half. Stir in rhubarb. Pour over hot crust. Bake 45 minutes.
- 3 egg whites
- 1/3 cup sugar
- 1 tsp vanilla
- 1/4 cup flaked coconut
- About 5 minutes before the bars are ready to come out of the oven, beat egg whites in a medium bowl on high speed until foamy. Add 1/3 cup sugar, 1 tbsp at a time. Beat until stiff and glossy (do not under beat). Beat in vanilla. Spread over hot rhubarb mixture; sprinkle with coconut. Bake 10 minutes longer or until lightly browned. Cool completely in pan, about 1 hour. Refrigerate for 2-3 hours before serving.