A year ago, if you asked me my opinion of rhubarb, it would pretty much be the polar opposite of what it is now. To be honest, I was really confused by rhubarb in general. What was it? Red Celery? Why would I want to bake with red celery? I knew it was often paired with strawberries, but I was a little too weirded out to try it.
Then, last spring, I tried the most unexpectedly delicious rhubarb crisp and I was an instant convert. I couldn’t believe that I’d been missing out on such a tart and delicious ingredient! So, around this time last year, I baked up a couple wonderful things with rhubarb and berries, and I’ve been anxiously awaiting it’s short-lived springtime season ever since!
When I saw these gorgeous pink bars on Pinterest a few months ago, I knew this had to by my next rhubarb creation. It made me a little nervous to not pair it’s tartness with some sweet berries, but I was excited to give it a whirl. And really, how could I resist a fluffy pink bar that was also a bit tart and refreshing? Answer- I couldn’t.
This recipe is simple to throw together, and would be the perfect summer picnic treat. I also think it would be outstanding with other fruits when they are in season. You can bet that I’ll be whipping up some peaches and cream custard bars come August! (If I still have time to bake during wedding month. I sure hope I do!)
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Recipe adapted from: Dulce Dough via Taste of Home