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I personally use and love these products in my kitchen. I only recommend what I trust!
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Last weekend, I was sorting through old family recipes when a faded, handwritten card fluttered out. It was my grandmother’s recipe for rhubarb bars, but with a twist—she’d added polenta. Polenta! My initial thought was, huh? But Grandma Elsie never steered me wrong in the kitchen. So, I decided to give it a try. This recipe is a tribute to her adventurous spirit and her knack for turning simple ingredients into something extraordinary. Growing up, rhubarb always signaled the start of warmer weather, and my Grandmother's excitement was contagious! From pies to jams, she celebrated the bright pink stalks in every way imaginable.
These Rhubarb Polenta Bars are incredibly easy to make. The polenta adds a lovely textural element, providing a slightly gritty, yet surprisingly tender base that perfectly complements the soft, tart rhubarb. Plus, they're naturally gluten-free, making them a great option for anyone with dietary restrictions. Don't let the polenta scare you, promise? It transforms into this magical texture that really sets these bars apart. Plus, the bright flavor of rhubarb cutting through the richness is just… chef's kiss!
The first bite… oh my. It was like stepping back into my grandmother’s kitchen, filled with the aroma of baking rhubarb and the warmth of her smile. These bars are more than just a dessert; they’re a memory, a connection to the past, and a celebration of simple, honest flavors. I even made a little mistake adding the sugar, but it still turned out well. What does this mean for you? That you do not have to be a pro baker to enjoy this simple dessert. So grab some rhubarb (if you can find it!), dust off that baking pan, and let’s get baking! I promise, you won’t be disappointed and you will probably be just as surprised as I was!
Required Equipments
- 9x13 inch Baking Pan
- Large Mixing Bowl
- Medium Mixing Bowl
- Whisk
- Electric Mixer
- Measuring Cups and Spoons
Rhubarb Polenta Bars: A Taste of Spring: Frequently Asked Questions
Rhubarb Polenta Bars: A Taste of Spring
These Rhubarb Polenta Bars offer a delightful combination of tangy rhubarb and comforting polenta, creating a unique and flavorful treat. A perfect balance of sweet and tart, they're sure to become a new favorite for spring gatherings or a simple afternoon indulgence.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan. This step is super important to prevent sticking and ensure easy removal of the bars later on.
- In a large bowl, whisk together 1 1/2 cups of gluten-free all-purpose flour (or regular all-purpose flour, if preferred), 1 cup of polenta (cornmeal), 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Make sure to whisk thoroughly to distribute the leavening agents evenly. This will give the bars a nice, even rise.
- In a separate bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 1 1/4 cups of granulated sugar until light and fluffy. This step is crucial for creating a tender crumb. Beat for at least 3-5 minutes, scraping down the sides of the bowl occasionally.
- Beat in 2 large eggs, one at a time, followed by 1 teaspoon of vanilla extract. Ensure each egg is fully incorporated before adding the next. Overmixing at this stage can lead to tough bars, so mix gently.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. A few streaks of flour are okay at this point. Overmixing develops the gluten in the flour, resulting in a denser bar.
- In a medium bowl, toss 4 cups of chopped rhubarb with 1/4 cup of granulated sugar. This will help draw out some of the moisture from the rhubarb and create a slightly sweeter filling.
- Pour half of the batter into the prepared baking pan and spread evenly. It’s okay if the batter seems a little thick; it will spread out as it bakes.
- Sprinkle the sugared rhubarb evenly over the batter.
- Drop spoonfuls of the remaining batter over the rhubarb, then gently spread it out to cover as much of the rhubarb as possible. Don't worry if some rhubarb peeks through; it will create a beautiful rustic look.
- Bake for 30-35 minutes, or until the bars are golden brown and a toothpick inserted into the center comes out with moist crumbs attached. Start checking for doneness around 30 minutes. Ovens vary, so the baking time may need to be adjusted.
- Let the bars cool completely in the pan before cutting into squares. Cooling allows the bars to set properly, making them easier to cut. If you try to cut them while they're still warm, they may crumble.
- Dust with powdered sugar, if desired, and serve. A light dusting of powdered sugar adds a touch of sweetness and visual appeal. These bars are delicious served warm or at room temperature.
📝 Notes
- For a tangier flavor, add a tablespoon of lemon zest to the batter.
- If you don't have rhubarb, try using other tart fruits like cranberries or apples.
- Store leftovers in an airtight container at room temperature for up to 3 days.
🍎 Nutrition
Calories: 250 kcal
Protein: 3 g
Fat: 12 g
Carbohydrates: 35 g
Fiber: 2 g
Calcium: 30 mg
