Everyone is familiar with lemon bars and maybe even lime bars, but I wanted to use rhubarb to achieve the same dessert. The rhubarb is tart and tangy and I thought it would be a great replacement in this dessert. The only problem was that rhubarb is thicker than lemon or lime juice, so I needed to make sure that the ratio of ingredients would allow the filling to set. I looked all over the net to see if someone had done this already, and I found only one recipe the Quinces and the Pea.
When I made my bars, they did not turn out a lovely light pink color, as you can see. I think this is a combination of two things: 1) my rhubarb was not super pink in color; and 2) the pastured eggs I had had very orange yolks. Regardless of the color though, the rhubarb flavor shines through and they were really good. I brought these to a picnic and everyone enjoyed them. I slightly modified the original recipe to the one below. I cut down the amount of sugar, and still thought they were a touch on the sweet side. Everyone else seemed to think they were the right amount of sweetness. Give these bars a try before rhubarb season is over.