Rhubarb Bars

Total Time: 1 hr 20 mins (Prep: 20 mins

Ingredients

Crust/Topping

• 1 cup (1 sticks) butter, softened
• 3/4 cup sugar
• 1-1/2 tsp. vanilla
• 2 cups flour
• 3/4 tsp. salt

Rhubarb Filling

• 3 cups rhubarb, chopped (about 5 stalks) 
• 1/2 cup grenadine syrup
• 3/4 cup sugar
• 1/4 cup flour
• 1 Tbl. lemon juice
• Zest of one lemon

Instructions

1. Chop rhubarb into bite-sized pcs and add to shallow bowl. Add grenadine syrup to cover. Let it sit for 30 mins up to 2 hours to absorb the red color of the grenadine. Stir occasionally. When ready to use, drain rhubarb in a colander. 
2. While rhubarb soaks, make the crust/topping. Preheat the oven to 375 degrees Fahrenheit. 
3. Line an 8×8 or 9×9 square baking pan with parchment paper. Set aside.
4. In a large bowl or stand mixer, cream butter and sugar until light, fluffy, and pale yellow. Stir in vanilla.
5. Add flour and salt. Beat until the mixture just comes together. DON’T OVERMIX of the crust will be tough. The dough will be done when there are large clumps but everything is well mixed. (like a streusel topping)
6. Divide the dough in two with one being a little larger than the other. (think 60%/40%). For the larger portion, add it directly to the prepared baking pan and press with hand or bottom of a glass to form crust. Chill the dough for 10-20 mins in the refrigerator. 
7. Meanwhile, make the rhubarb filling. Place drained rhubarb in a medium bowl. Stir in sugar and flour until well combined. Stir in lemon juice and zest.
8. Bake the crust for 15 mins until light golden brown on edges. Set crust aside to cool for a few minutes and turn the oven down to 350 degrees Fahrenheit.
9. When crust has cooled slightly, pour filling over crust. Then add rest of crust/topping (40% saved in refrigerator) over the top as large crumbles.
10. Bake 45-50 minutes until top is golden brown in several spots and rhubarb is tender when pieced with a fork.
11. Allow the bars to cool for 10-20 mins before slicing.