Glazed Rhubarb Pastry Bars

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

–

Save & Share

Servings 48

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

ab990d54-6877-4e38-9615-58a49cc2cc88

ingredients 13
Prep Time 35 min
Total Time 2 hr 0 min

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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

toggle

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.