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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Okay, so confession time. I used to think rhubarb was… well, weird. All those stalks, looking like crimson celery, I wasn't sure what to do with it. Then, a friend baked these Rhubarb Cornmeal Bars for a picnic, and I was instantly converted. The sweet-tart flavor, the slightly crumbly texture – it's just perfection. Now, I stalk (pun intended!) the farmers market every spring, just waiting for rhubarb season. You should too; trust me it's worth it. What does this mean for you?
These bars aren't fussy. You don't need any fancy equipment or advanced baking skills. Just a couple of bowls, a baking pan, and a willingness to get your hands a little messy. Plus, the ingredients are pretty straightforward: rhubarb (of course!), cornmeal for that lovely texture, and the usual baking suspects. The beauty of this recipe is that it’s easily adaptable. Want to add some ginger? Go for it! Feeling adventurous? Throw in some chopped pecans or walnuts. It's your kitchen, your rules. One of my friends told me about their fun hiking experience in the mountains, and they packed these bars. They said it was the perfect mid-hike snack.
Required Equipments
- 9x13 inch baking pan
- Mixing bowls
- Electric mixer (optional)
- Whisk
- Pastry blender or fork
- Measuring cups and spoons
Rhubarb Cornmeal Bars: Frequently Asked Questions
Rhubarb Cornmeal Bars
These Rhubarb Cornmeal Bars are a delightful spring treat, combining the tartness of rhubarb with the comforting texture of cornmeal. They’re easy to make and perfect for brunch, dessert, or an afternoon snack.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Alright, lets get started. First, preheat your oven to 375°F (190°C). Make sure the rack is in the center position. Grease and flour a 9x13 inch baking pan. You can also line it with parchment paper, leaving some overhang for easy removal. Trust me, that overhang is a lifesaver.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. Make sure there aren't any lumps of baking powder lurking in there. Lumps are the enemy of even baking.
- In a separate large bowl, cream together the butter and sugar until light and fluffy. You want it to be almost pale in color. This usually takes about 3-5 minutes with an electric mixer. It's a good arm workout if you're doing it by hand! But, I wouldn't recomend it. That would take forever.
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. Nobody wants eggy bits in their bars.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing leads to tough bars, and nobody wants that.
- Gently fold in the diced rhubarb. Make sure it's evenly distributed throughout the batter. Pro Tip: Toss the rhubarb with a tablespoon of flour before adding it to the batter. This helps prevent it from sinking to the bottom during baking.
- Pour the batter into the prepared baking pan and spread it evenly. If you're using a parchment paper sling, now is the time to make sure it's all nicely in place.
- In a small bowl, combine the ingredients for the streusel topping: flour, sugar, and cold butter. Use a pastry blender or your fingers to cut the butter into the flour and sugar until the mixture resembles coarse crumbs. The butter needs to be COLD. Seriously, cold. Like, just-out-of-the-fridge cold.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 30-35 minutes, or until the bars are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of the baking time. Ovens can be temperamental things.
- Let the bars cool completely in the pan before cutting into squares. If you used parchment paper, lift them out using the overhang. Store in an airtight container at room temperature for up to 3 days. If they last that long!
- Dust with powdered sugar before serving, if desired. I always desire.
📝 Notes
- For a tangier flavor, add a tablespoon of lemon zest to the batter.
- If you don’t have cornmeal, you can substitute with all-purpose flour, but the texture will be slightly different.
- These bars are best enjoyed within 2-3 days. After that, the texture may become a bit dry.
- Add nuts to the streusel for extra texture
🍎 Nutrition
Calories: 220 kcal
Protein: 3 g
Fat: 8 g
Carbohydrates: 35 g
Fiber: 1 g
Calcium: 20 mg
