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Glazed Rhubarb Pastry Bars

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

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  • prep time 35 min
  • total time 2 hr 0 min
  • ingredients 13
  • servings 48
 

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

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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
110
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
65mg
65%;
% Daily Value*:
Exchanges:
1 Fruit; 1 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.