Thursday, June 13, 2013

Rhubarb Cake Bars

Rhubarb Cake Bars

A day or two ago, I saw a recipe on Facebook for   Blueberry cake bars on the World of Taste Page and I thought it  looked awesome..  but...  Im not supposed to eat wheat.. not celiac but highly sensitive .. I thought it looked like something M'honey would love... except he's not really wild about blueberries like I am. . <G>  I did however have some rhubarb from my CSA (Geauga Family Farms) share but I'd already made a rhubarb pie  recently

so I thought I'd see how it would work swapping out rhubarb for the blueberries.
    And thats what I did...  First. I gathered up my players ..  

I then chopped my rhubarb into rough 3/8" slices (discarding end pieces)
and placed them in a heavy sauce pan with a teaspoon of butter and 2-3 Tbsp of sugar.

I turned the heat on low and gave it 3 or 4 slight stirs, just enough to get the juices simmering, about 4 or 5 minutes.
My intent was to soften the rhubarb, but still retain some individual pieces to bite into. 

             So far so good..  Then I proceeded to follow the recipe exactly...  Ok..not exactly..     I didnt measure the rhubarb but it was pretty close to the 13/4 cup measure of blueberries the original called for.. and I used chopped walnuts instead of pecans since thats what M'honey prefers. 

THEN I followed the recipe exactly... 

 I greased & floured my cake pan and poured in my gorgeous batter... 
 I swirled some of the rhubarb around where it was still hanging out in clumps.  I didnt go overboard with that, just gave it a good swish or two.. 

My oven is running a little bit hot for some reason so I took it out about 10 minutes early and it was PERFECT!!  Oh man oh man was it good..  (reminder to self.. oven is running hot!)

I cant wait for it to cool to taste it..  so I didnt ..wait..  

Oh man did it taste heavenly... so good I forgot all about the confectioners sugar
 that is supposed to go on top of it..

I remedied that & took M'honey a this nice large slice to sample..

His opinion?  Pretty Darn Good!!  And that's saying something coming from him.  ;) 
He also said its a Keeper!!  YAY! 

I agree completely... its more than pretty darn good.. its AWESOME!!  
And I plan on using this recipe for a long long time to come..  

I can just taste White Peach Cake Bars..

 Wild Texas Persimmon Cake Bars..  

Candied Pear Cake Bars...

Blueberry Cake Bars..


Oh wait.. Im not supposed to eat wheat! 

Looking around for a really great gluten free baking blend!  ;)

Here is the recipe in its original form...

Blueberry Cake Bars

3/4 cup softened butter
2 cups sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon almond extract
1 3/4 cups washed and stemmed fresh blueberries
2/3 cup chopped pecans
Confectioners' sugar

Heat oven to 350 degrees. In a large bowl, cream butter with sugar for 5 minutes. Add eggs and beat another 2 minutes. Mix in flour and almond extract. Fold in blueberries and pecans until well combined.

Coat a 13 x 9-inch pan with cooking spray (and dust with flour, if desired). Spread batter evenly in pan and bake 45-50 minutes or until toothpick tests clean (except for blueberry juice). Cool on a wire rack. When cool, sprinkle with confectioners' sugar. Cut into bars of desired size.


  1. These bars look wonderfullly yummy!!! :)

  2. Thanks Wendy!! Hope you try & love them!! They're a keeper here! ♥