She Strengthens

Rhubarb Pie Bars: A Sweet and Tart Delight

Imagine indulging in the sweet and tart flavors of rhubarb pie, minus the hassle of rolling out pie dough. These rhubarb pie bars are the perfect solution, and they can be served with a scoop of ice cream for an added treat.

A Make-Ahead Marvel

These bars can be prepared up to a day in advance, making them an excellent choice for picnics, gatherings, or even a Mother’s Day celebration.

Ingredients

• 1 1/2 pounds rhubarb, cut into 1/2-inch pieces (about 6 cups)
• 2 cups granulated sugar
• 2 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon fine salt
• 2 sticks (8 ounces) frozen unsalted butter
• 2 large egg yolks
• 2/3 cup whole unsalted almonds, toasted and coarsely chopped

Preparing the Rhubarb

Combine the rhubarb and 1 cup of sugar in a medium nonreactive saucepan over medium heat. Stir to combine and cook until the rhubarb releases its juices, about 5-10 minutes. Reduce the heat to low and simmer, stirring occasionally, until the rhubarb is soft and slightly broken down, about 25-30 minutes. Let it cool.

Creating the Crust

In a large bowl, combine the flour, remaining 1 cup sugar, baking powder, and salt. Grate the butter on the large holes of a box grater, then add it to the flour mixture. Rub the ingredients together until they just hold when squeezed, about 3 minutes. Add the egg yolks and combine until the dough forms large chunks when squeezed, about 1 minute. Wrap the dough in plastic wrap, shape into a flat disk, and refrigerate for at least 30 minutes.

Assembling and Baking

Heat the oven to 375°F and arrange a rack in the middle. Evenly crumble the chilled dough over the bottom of a glass 13-by-9-inch baking dish, then firmly press it into the dish using the bottom of a measuring cup. Sprinkle the chopped almonds over top and press them lightly into the dough. Using a slotted spoon, evenly spread the cooled rhubarb over the base. If you have any remaining syrup, pour up to 1/3 cup evenly over the top (avoiding the edges of the dish). Bake until the dough is golden brown and the rhubarb mixture is bubbly around the edges, about 35-40 minutes. Let it cool completely before cutting into 2-inch bars.

Wine Pairing Suggestion

For a perfect pairing, try Bugey Cerdon, a sweet and sparkling rosé from eastern France. This wine complements the rhubarb flavors with notes of berries and honeysuckle, making it an ideal match for these delightful bars.