We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Glazed Rhubarb Pastry Bars

(0)
  0 reviews
  • 35 min prep time
  • 2 hr 0 min total time
  • 13 ingredients
  • 48 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Looking for a homemade dessert using rhubarb? Then try these pastry bars perfect for any occasion.

Ingredients

Pasty

1
pkg. active dry yeast
1/4
cup warm water
4
cups all purpose flour
1/4
cup sugar
1/4
teaspoon salt
1
cup margarine or butter
3/4
cup warm milk

Filling

4
cups finely chopped fresh or frozen rhubarb
3/4
cup sugar
1
(3-oz.) pkg. strawberry flavor gelatin

Glaze

1
cup powdered sugar
1
tablespoon margarine or butter, melted
1
to 2 tablespoons milk

Steps

  • 1 Heat oven to 400°F. Grease 15x10x1-inch jelly roll pan. In small bowl, soften yeast in warm water (105 to 115°F.). In large bowl, combine flour, 1/4 cup sugar and salt. With pastry blender or fork, cut in 1 cup margarine until crumbly. Add yeast mixture and 3/4 cup warm milk (105 to 115°F.); mix well.
  • 2 Divide pastry dough in half; shape into balls. Between sheets of waxed paper, roll out each ball of pastry to 17x12-inch rectangle. Remove top sheet of waxed paper from 1 rectangle. Place pastry rectangle in greased pan; remove remaining waxed paper. Press pastry over bottom and slightly up sides of pan.
  • 3 In medium bowl, combine all filling ingredients. Spread evenly in pastry-lined pan. Remove top sheet of waxed paper from remaining pastry rectangle; place over filling. Remove remaining waxed paper. Seal edges securely. Prick top pastry with fork in several places.
  • 4 Bake at 400°F. for 25 to 35 minutes or until light golden brown.
  • 5 In small bowl, combine all glaze ingredients, adding enough milk for desired glaze consistency; blend until smooth. Drizzle over warm bars. Cool 1 hour or until completely cooled. Cut into bars.
  • 1 Heat oven to 400°F. Grease 15x10x1-inch jelly roll pan. In small bowl, soften yeast in warm water (105 to 115°F.). In large bowl, combine flour, 1/4 cup sugar and salt. With pastry blender or fork, cut in 1 cup margarine until crumbly. Add yeast mixture and 3/4 cup warm milk (105 to 115°F.); mix well.
  • 2 Divide pastry dough in half; shape into balls. Between sheets of waxed paper, roll out each ball of pastry to 17x12-inch rectangle. Remove top sheet of waxed paper from 1 rectangle. Place pastry rectangle in greased pan; remove remaining waxed paper. Press pastry over bottom and slightly up sides of pan.
  • 3 In medium bowl, combine all filling ingredients. Spread evenly in pastry-lined pan. Remove top sheet of waxed paper from remaining pastry rectangle; place over filling. Remove remaining waxed paper. Seal edges securely. Prick top pastry with fork in several places.
  • 4 Bake at 400°F. for 25 to 35 minutes or until light golden brown.
  • 5 In small bowl, combine all glaze ingredients, adding enough milk for desired glaze consistency; blend until smooth. Drizzle over warm bars. Cool 1 hour or until completely cooled. Cut into bars.

Expert Tips

Rhubarb, a perennial easy-grow garden favorite in temperature and cold climates, has fibrous greenish red stalks similar to those of celery and dark green leaves that are beautiful - and poisonous. Only rhubarb's stalks are edible, Sweet strawberries are a traditional and pleasing foil to the rhubarb's tartness.

Exposed to warm water, yeast will begin to foam and expand with leavening power. Do not use boiling water; it will kill the yeast. You can add a bit of the recipe's sugar to the yeast as it dissolves to encourage foaming, but never add salt directly to yeast - it too will reduce the leavening ability.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
110
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
65mg
3%
Dietary Fiber
1g
4%
% Daily Value*:
Exchanges:
1 Fruit; 1 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved