Rhubarb Dream Bars

Dream Bars conjure up special memories from my childhood — a rich shortbread crust topped with a heavenly combination of coconut and walnuts or pecans wrapped in a layer of “gooey goodness.” Of course, I also remember the almond version and the one with oatmeal — and all its cousins — seven layer magic cookie bars (also known as Hello Dolly Bars whose close friend is Hello Betty Bars).

When I happened upon a recipe for rhubarb dream bars I wasn’t sure if I was in “seventh heaven” or on “cloud nine.” After reading a “number” of the helpful comments, I adapted the recipe I found on Allrecipes.com to use more rhubarb, less sugar and a few other enriching ingredients. 

I thought the result was divine — the satisfying taste I remember with a bit of tartness that delightfully tickles the tongue. Sweet dreams…CJK

Rhubarb Dream Bars

(Adapted from Allrecipes.com)

Bottom Layer

1 cup flour

1/3 cup powdered sugar

1/2 cup cold butter

Top Layer

1 cup sugar

1/4 cup flour

2 eggs

1 tsp. vanilla

1/4 tsp. grated nutmeg*

1 cup chopped walnuts

1 cup sweetened shredded coconut

5 cups finely diced rhubarb

Preheat oven to 350°F. Lightly spray a glass 9x13-inch baking pan with no-stick spray.

Bottom Layer

Combine flour and powdered sugar in a medium-size bowl. Cut in the butter with a pastry blender until crumbly. Pat mixture into prepared baking pan. Bake at 350°F for 13-15 minutes or until edges are lightly browned.

Top Layer

Combine sugar and flour in large bowl. Add the eggs, vanilla and nutmeg; mix well. Stir in the walnuts and coconut. Then, add the rhubarb to the mixture, stirring in about a cup at a time. When all the pieces of rhubarb have been coated with the mixture, pour over crust. Bake 35-40 minutes longer or until set.

Cool on a wire rack. Cut into bars when cool.

Yield: 24 to 30 bars

A note from Carol: *I like to grate whole fresh nutmeg when the spice is called for in recipes. The flavor of the pre-ground variety pales in comparison to that of freshly grated nutmeg whose taste is richer and more full-bodied due to the aromatic oils that are released during the grating process.

Other tasty rhubarb treats on FFF include a scrumptious custard upside down cake, an old-fashioned crunch (also called a crisp or crumble), a tasty pie, delectable custard bars, marvelous muffins and a yummy coffeecake.

(Photos by Sue Schulzetenberg-Gully)