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I personally use and love these products in my kitchen. I only recommend what I trust!
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Do you ever have those moments where a certain smell or taste just catapults you back to a specific time? For me, rhubarb does that. My grandmother, bless her heart, used to make a mean rhubarb pie every spring. The memory is so visceral: the bright pink stalks, the slightly sour aroma filling the kitchen, and the sticky, sweet, slightly tart taste that would make your mouth water. This recipe for Rhubarb and Pear Bars is inspired by her, though with a little twist, pear adds a delicate sweetness that compliments the tartness of the rhubarb. You won't regret making them, trust me!
These bars aren't just tasty, they're also incredibly versatile. I've served them at fancy brunches and casual backyard barbecues, and they're always a hit. They're easy to transport, hold up well, and, let's be honest, they look pretty darn good too. The layers of buttery crust, sweet-tart fruit filling, and crumbly topping create a symphony of textures and flavors that's hard to resist. Don't even get me started on the smell while they're baking, heavenly!. Feel free to add a scoop of vanilla ice cream, or a dollop of freshly whipped cream. Or, if you are like me, eat them straight out of the fridge for a mid-afternoon snack.
Required Equipments
- 9x13 inch baking pan
- Large mixing bowl
- Small mixing bowl
- Pastry blender or fingertips
- Whisk
- Measuring cups and spoons
Rhubarb and Pear Bars: A Taste of Spring: Frequently Asked Questions
Rhubarb and Pear Bars: A Taste of Spring
These Rhubarb and Pear Bars are a delightful treat, blending the tartness of rhubarb with the sweetness of pears in a buttery, crumbly crust. It’s a simple yet elegant dessert that captures the essence of spring, perfect for picnics or afternoon tea.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 20 minutes
Cook Time: 50 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, preheat your oven to 375°F (190°C). While the oven heats up, grease and flour a 9x13 inch baking pan. Make sure every corner is covered, this will stop it from sticking.
- In a large bowl, whisk together 3 cups of all-purpose flour, 1 cup of granulated sugar, ¾ teaspoon of baking powder, and ½ teaspoon of salt. These are your dry ingredients. It's important to mix them well to ensure even distribution of the baking powder and salt.
- Add 1 ½ cups (3 sticks) of cold unsalted butter, cut into cubes, to the dry ingredients. Using a pastry blender or your fingertips (if you are brave!), cut the butter into the flour mixture until it resembles coarse crumbs. You should still see small pieces of butter, which will create flaky layers in the crust.
- In a small bowl, whisk together 1 large egg and 6 tablespoons of ice water. Slowly add the egg mixture to the flour mixture, mixing until just combined. The dough will be crumbly, but it should hold together when pressed.
- Press half of the dough into the prepared baking pan, creating an even layer for the base crust. It helps to use the bottom of a measuring cup to press it down firmly.
- Next, prepare the fruit filling. In a large bowl, combine 4 cups of chopped rhubarb, 2 cups of peeled and diced pears, ½ cup of granulated sugar, ¼ cup of all-purpose flour, 1 teaspoon of lemon zest, and ½ teaspoon of ground cinnamon. Toss gently to coat the fruit evenly. If you like it sweeter, add more sugar but be careful it does not become too runny.
- Pour the fruit filling over the prepared crust in the baking pan, spreading it out evenly.
- Crumble the remaining dough over the fruit filling. Try to distribute it evenly to create a nice crumb topping. Don't worry if there are some gaps, that's part of the charm!
- Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on it, ovens can vary!
- Remove from the oven and let it cool completely in the pan before cutting into bars. This allows the filling to set and makes the bars easier to handle. Don't be tempted to cut them when they're still warm, unless you don't mind a little mess!
- Once cooled, cut into bars and serve. These are delicious on their own, but a scoop of vanilla ice cream or a dollop of whipped cream takes them to the next level. Enjoy!
📝 Notes
- For a richer flavor, use brown butter in the crust.
- Add a sprinkle of turbinado sugar on top before baking for extra crunch.
- If you don't have pears, apples work well as a substitute.
🍎 Nutrition
Calories: 280 kcal
Protein: 3 g
Fat: 14 g
Carbohydrates: 35 g
Fiber: 2 g
Calcium: 20 mg
