Rhubarb Matrimonial Bars
Rhubarb Matrimonial Bars feature a buttery oat crust with a tart rhubarb filling, offering a delightful balance of sweetness and tang, perfect for dessert or teatime treats.
Ingredients
Instructions
- Sift flour, soda, and salt together.
- Add sugar and oatmeal. Cut in butter until the mixture is crumbly.
- Press half of the crumb mixture into the bottom of a greased pan.
- Cover with 2 quarts of young tender rhubarb, cut fine and mixed with 1 cup of granulated sugar.
- Sprinkle the remaining crumb mixture over the rhubarb layer.
- Bake in a 350°F oven for 1 hour until a deep golden color.
- Let cool before cutting and serving.
Tips & Substitutions
For a gluten-free option, use a gluten-free all-purpose flour blend instead of regular flour. If you prefer less sweetness, reduce the granulated sugar mixed with rhubarb to 3/4 cup. Ensure the rhubarb is young and tender for the best flavor; older rhubarb may be too tart. Keep an eye on the baking time as ovens vary.
Serving Suggestions
These Rhubarb Matrimonial Bars are delightful served warm or at room temperature. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. They also pair beautifully with tea or coffee, making them a great addition to afternoon gatherings. For a twist, serve alongside Mother'S Cake Recipe for a delightful dessert spread.
Storage & Reheating
Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm individual pieces in the microwave for 10-15 seconds or in a preheated oven at 300°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Matrimonial Bars contains roughly 1186 calories, with 15g protein, 133g carbohydrates, and 65g fat. It is an excellent source of iron (57% of the Daily Value) and protein (29% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2106mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb. Just make sure to thaw it completely and drain any excess moisture before mixing it with sugar. This will prevent the bars from becoming too soggy during baking.
What can I substitute for butter in this recipe?
You can substitute coconut oil or a vegan butter alternative for a dairy-free option. However, keep in mind that the flavor and texture may vary slightly, so choose one that complements the dish well.
How can I tell when the bars are done baking?
The bars are done when they are a deep golden color on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid over-baking to keep them soft and chewy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).