Rhubarb is one of the early markers of the growing season in the upper Midwest. Rhubarb was new for some providers from the CSA boxes last season, and a fun exploration for kids and providers. What better way to kick off the growing season than with a treat made with local rhubarb, from your garden, your neighbor, or a local farmer? 

Read on for staffer Nora's favorite rhubarb recipe: rhubarb bars. 

Rhubarb sauce, rhubarb muffins, rhubarb crisp: so many treats for rhubarb's short and delicious season. My very favorite are this recipe for rhubarb bars from my mom. Like many of my favorite recipes, it has been passed from handwritten recipe card to handwritten recipe card, so apologies for lack of any additional credit. If you like them, write it on a recipe card and pass it on.

Rhubarb Bars 

Crust: 

5 T powdered sugar 

1 c flour 

1 stick butter 

Preheat oven to 350 degrees. Use pastry cutter or your fingers to cut these ingredients together. Press into an 8x8 pan (it will look powdery and not hold together well). Bake at 350 for 15 minutes, or until the edges are starting to turn golden brown. 

Filling:

1/3 cup flour

1 1/2 cup sugar 

1/2 tsp. salt 

3/4 tsp. baking powder 

2 eggs 

2 cups cut rhubarb

Mix together dry ingredients, add eggs, then stir in rhubarb. 

Remove crust from the oven, spread filling on top, then return to oven for 45 minutes or up to an hour, until the top is golden brown and the center is fully set. 

Cool and eat - most crisp and delicious the day you make them, but still delicious in subsequent days (if they make it that long). 

While this isn't the typical focus of Farm to Early Care food exposure, rhubarb is a sweet way to enjoy the season. What is your favorite way to eat rhubarb? Do you get it from your own garden, a neighbor, or a local farm?