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A close-up of a square slice of Ombre Rhubarb Picnic Bars showing three distinct layers: crust, pink filling, and rhubarb topping with a crumb layer.

Ombre Rhubarb Picnic Bars

  • Author: Ahazzam
  • Total Time: 80 min
  • Yield: 16 bars
  • Diet: Vegetarian

Description

Make these portable, layered rhubarb bars featuring a visual ombre effect in the filling, perfect for outdoor eating.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 large egg yolk
  • 2 tablespoons ice water
  • 3 cups chopped fresh rhubarb
  • 1/2 cup granulated sugar (for filling)
  • 2 tablespoons cornstarch
  • 1/4 cup water (for filling)
  • 1/4 teaspoon vanilla extract
  • 1/4 cup strawberry puree (for color gradient)
  • 1 large egg white, lightly beaten (for brushing)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the crust: In a bowl, combine flour, 1/2 cup sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Mix in the egg yolk and ice water until a dough forms. Press two-thirds of the dough evenly into the bottom of the prepared pan. Bake the crust for 15 minutes.
  3. Prepare the rhubarb filling: In a saucepan, combine chopped rhubarb, 1/2 cup sugar, cornstarch, and 1/4 cup water. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. Remove from heat and stir in vanilla extract.
  4. Create the ombre effect: Divide the thickened rhubarb filling into three equal portions. Leave the first portion plain. Gently stir the strawberry puree into the second portion until lightly pink. Stir the remaining strawberry puree into the third portion until it is a deeper pink color.
  5. Assemble the bars: Carefully spread the plain rhubarb filling over the pre-baked crust. Next, spread the lightly pink filling over the plain layer. Finally, spread the deep pink filling over the top layer.
  6. Create the topping: Crumble the remaining one-third of the crust dough evenly over the top of the filling layers. Brush the topping lightly with the beaten egg white for shine.
  7. Bake for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbly.
  8. Let the bars cool completely in the pan on a wire rack before lifting out using the parchment overhang and cutting into squares.

Notes

  • Chill the bars for at least 2 hours before cutting for clean slices suitable for picnics.
  • If you do not have strawberry puree, you can use a few drops of red food coloring mixed into one portion of the filling to achieve the color gradient.
  • Wrap individual bars tightly in plastic wrap for easy transport and to maintain freshness.
  • Prep Time: 25 min
  • Cook Time: 55 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 210
  • Sugar: 18
  • Sodium: 55
  • Fat: 11
  • Saturated Fat: 6
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 27
  • Fiber: 2
  • Protein: 3
  • Cholesterol: 35

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Find it online: https://gourmetgusto.net/ombre-rhubarb-picnic-bars-recipe/