Cookie Crusted Rhubarb Bars Recipe

Name: Cookie Crusted Rhubarb Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 2/3 cup white flour; 1/4 cup wheat flour; 1/3 cup powdered sugar; 1/4 cup butter, cold; Filling; 1/2 cup sugar; 1/2 cup Splenda granular; 1/4 cup flour; 4 egg whites; 1 teaspoon vanilla; 3 cups rhubarb, finely chopped

Servings: persons

Crust
2/3 cup white flour
1/4 cup wheat flour
1/3 cup powdered sugar
1/4 cup butter, cold
Filling
1/2 cup sugar
1/2 cup Splenda granular
1/4 cup flour
4 egg whites
1 teaspoon vanilla
3 cups rhubarb, finely chopped

1
Preheat oven to 350 and grease an 11x7 baking pan.
2
Combine flours and powdered sugar; cut in butter until mixture resembles coase crumbs (mixture will seem powdery, but will come together while baking).
3
Press mixture to bottom on baking pan and bake for 12 minutes.
4
Meanwhile, gently combine sugars, flour, egg whites and vanilla. Stir in rhubarb.
5
Pour mixture over warm crust and bake for 35-40 minutes until wooden pick comes out clean.
6
Cool on wire rack, can be served warm.
7
Store in refrigerator.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Crust, 2/3 cup white flour, 1/4 cup wheat flour, 1/3 cup powdered sugar, and more.

Yes, Cookie Crusted Rhubarb Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cookie Crusted Rhubarb Bars

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