These bars are the epitome of a spring & summer dessert!
The crust takes literally three ingredients: cold butter, flour, and sugar. Just work them together using a pastry cutter, or a food processor.
Press firmly into the bottom of an 8″x8″ baking pan that has been lined with parchment paper and sprayed with cooking spray.
Full recipe here
The filling is a combination of diced fresh rhubarb and strawberries mixed with sugar, eggs, flour, and salt. It's so pretty!
Full recipe here
Once the bars are cooled, cut them into squares and dust lightly with powdered sugar right before serving.
Recipe HERE
See, I told you they were
easy
! They make a perfect afternoon snack or easy dessert after a summer supper.
If you don't grow rhubarb in your own garden, it's easily found at farmers markets & grocery stores.
Get the recipe
These bars will keep well in the fridge for up to four days. They may be served chilled or at room temperature.
If you love rhubarb as much as we do, you may want to check out some of my other favorite ways to use it with link below.
More rhubarb recipes
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The House on Silverado
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