Rhubarb Bars

This superb dessert is taken from my dearest friend’s mother’s recipe.  I’ve made it (only slightly) healthier than the original version with the substitution of whole wheat flour, maple sugar and honey.  If you have rhubarb growing in your garden, four cups of rhubarb doesn’t make much of an impact on your abundant harvest.  But as much as you will love this bar, it just might make a dent in the yield.   

Rhubarb Bars

Crust:

2 c whole wheat flour
¾ c maple sugar (use powdered sugar if you can’t find maple sugar)
1 c butter
Chopped walnuts to taste

Using a pastry blender, mix together all the ingredients except the walnuts.  Once the mixture is well blended add walnuts.  Pat into bottom of 9x13 pan and bake for 15 min in a 350 degree oven.

Filling:

4 c chopped rhubarb
2 c honey or to taste
½ c flour
Salt
4 eggs

Beat eggs.  Add flour and honey.  Stir in rhubarb.  Pour over crust and bake in a 350 degree oven for 30 to 45 min.