Zutaten für Cookie Crusted Rhubarb Bars
- White Flour
- Wheat Flour
- ½ cup powdered sugar
- 1 cup (2 sticks) cold unsalted butter
- Sugar
- Splenda Granular
- ¼ cup all-purpose flour
- 2 large egg whites
- 1 teaspoon vanilla extract
- 4 cups chopped rhubarb
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Zubereitung von Cookie Crusted Rhubarb Bars
- Preheat oven to 350°F (175°C) and grease an 11x7 inch baking pan.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour and ½ cup powdered sugar.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the crumb mixture firmly into the bottom of the prepared baking pan. Bake for 12 minutes.
- Meanwhile, in a separate bowl, whisk together ¾ cup granulated sugar, ¼ cup brown sugar, ¼ cup all-purpose flour, 2 large egg whites, and 1 teaspoon vanilla extract.
- Gently fold in 4 cups chopped rhubarb.
- Pour the rhubarb mixture evenly over the warm crust. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely on a wire rack before serving. Can be served warm or cold.
- Store leftover bars in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
36g
Fat
9g
Carbs
5g
