{"id":5431,"date":"2024-06-13T16:19:51","date_gmt":"2024-06-13T16:19:51","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5431"},"modified":"2024-06-13T16:19:54","modified_gmt":"2024-06-13T16:19:54","slug":"swirled-rhubarb-bars","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/swirled-rhubarb-bars\/","title":{"rendered":"Swirled Rhubarb Bars"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Swirled Rhubarb Bars<\/span><\/h2>\n
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These stunning rhubarb bars are thick, buttery, chewy, and the perfect balance of sweet and tart. The blondie-like base is studded with white chocolate (optional) and swirled with ruby-red rhubarb jam. Rhubarb season never looked so good!<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>1<\/span> 8-inch pan<\/span><\/span><\/div>\n\n
Author: <\/span>Adapted from Molly Marzalek-Kelly – King Arthur Baking<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>Rhubarb jam<\/span><\/h4>
  • 1\u00bd<\/span> cups (180g)<\/span> diced rhubarb<\/span> frozen or fresh<\/span><\/li>
  • 3<\/span> tablespoons (38g)<\/span> granulated sugar<\/span><\/li>
  • 2<\/span> tablespoons (28g)<\/span> water<\/span><\/li>
  • \u215b<\/span> teaspoon<\/span> table salt<\/span><\/li>
  • 1<\/span> teaspoon<\/span> Pure Vanilla Extract<\/span><\/li>
  • 1<\/span> teaspoon<\/span> lemon juice<\/span><\/li><\/ul><\/div>

    <\/span>Bars<\/span><\/h4>
    • 1\u2153<\/span> cups (284g)<\/span> light brown sugar, packed<\/span><\/li>
    • 1<\/span> teaspoon<\/span> table salt<\/span><\/li>
    • 1<\/span> teaspoon<\/span> Pure Vanilla Extract<\/span><\/li>
    • 10<\/span> tablespoons (141g)<\/span> unsalted butter<\/span><\/li>
    • 2<\/span> large<\/span> eggs<\/span><\/li>
    • 1\u00bd<\/span> cups (180g)<\/span> King Arthur Unbleached All-Purpose Flour<\/span><\/li>
    • \u00bd<\/span> teaspoon<\/span> baking powder<\/span><\/li>
    • \u2153<\/span> cup (57g)<\/span> white chocolate<\/span> chopped (optional)<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Preheat the oven to 350\u00b0F (or 325\u2109, if using a glass 8" square glass pan), in the oven, on a rack in the middle position. Line a metal or glass 8" square pan with parchment or a reusable liner and lightly grease.<\/span><\/div><\/li><\/ul><\/div>

        <\/span>To make the rhubarb jam:<\/strong> <\/span><\/h4>
        • In a small pot, combine the rhubarb, sugar, water, and salt. Cook over medium-high heat until the mixture comes to a boil, about 2 minutes. Reduce the heat to medium-low and simmer until the rhubarb breaks down and the mixture is jammy. This can take anywhere between 5 and 15 minutes; it\u2019ll take longer if your rhubarb is frozen.<\/span><\/div><\/li>
        • Remove the rhubarb jam from the heat and stir in the vanilla and lemon juice. Transfer the mixture to a small bowl (you should have a scant \u00be cup, roughly 170g) and set aside. Do not wash the pot.<\/span><\/div><\/li><\/ul><\/div>

          <\/span>To make the bars:<\/span><\/h4>
          • In a medium bowl, combine the brown sugar, salt, and vanilla.<\/span><\/div><\/li>
          • In the same pot used to cook the rhubarb jam, melt the butter over medium-high heat, then pour it directly over the brown sugar mixture.<\/div><\/li>
          • Whisk gently to combine, then vigorously for 30 seconds. The mixture will become thicker and slightly lighten in color. Add the eggs and continue whisking until just combined.<\/div><\/li>
          • Using a flexible spatula, mix in the flour and baking powder. Before all the flour is fully incorporated, add the white chocolate and continue mixing until no streaks of flour remain.<\/div><\/li>
          • Transfer the batter to the prepared pan and spread it evenly to the edges.<\/div><\/li>
          • Dollop heaping teaspoons of the rhubarb jam all over the top of the batter (a teaspoon cookie scoop works well here) then use a toothpick or a butter knife to swirl the jam into the batter in a decorative pattern.<\/div><\/li>
          • Bake the rhubarb bars for 40 to 45 minutes (if using a glass pan, 60 to 65 minutes) until the center is set, the bars are browned, and a toothpick or thin knife inserted into the center comes out with a few moist crumbs. It\u2019s OK if the toothpick or knife isn\u2019t clean, but you don\u2019t want to see any raw batter.<\/span><\/div><\/li>
          • Remove the rhubarb bars from the oven and cool them completely in the pan before slicing and serving.<\/div><\/li>
          • Storage information: <\/strong>Store any leftover rhubarb bars covered at room temperature for several days; freeze for longer storage.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n

            <\/span>Notes<\/span><\/h3>

            <\/span>Tips from our Bakers<\/span><\/h4>\n
              \n
            • \n
              \nIf your rhubarb is more green than pink, add a handful (4 or 5 large berries) of fresh or frozen raspberries to the rhubarb before cooking it into a jam mixture to help enhance the red color. \u00a0 \u00a0<\/span>
              <\/div>\n<\/div>\n<\/li>\n
            • \n
              \nTo make gluten-free rhubarb bars:\u00a0<\/strong>Replace the all-purpose flour with 1 1\/2 cups (180g)\u00a0King Arthur Gluten-Free Measure for Measure Flour<\/em>. Mix as directed and bake for 45 to 50 minutes. Tent the bars with aluminum foil after 30 minutes to prevent the rhubarb jam from burning. \u00a0<\/span>
              <\/div>\n<\/div>\n<\/li>\n
            • \n
              \nIf baking in a glass pan, reduce the oven temperature to 325\u00b0F and bake the bars for 60 to 65 minutes,<\/em> until the center is set, the bars are browned, and a toothpick or thin knife inserted into the center comes out with a few moist crumbs. It’s OK if the toothpick or knife isn’t clean, but you don’t want to see any raw batter. Cover the bars with a piece of foil after 45 minutes to prevent the edges from becoming too brown.\u00a0<\/span>
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