It’s rhubarb season (Ruebarb season?), and one of our very own designers, Melinda, decided to take this recipe for a road test. Her first time making it, the results were a very moist confluence of a little sweet and a little tart – basically, the ideal early-August treat. Here’s what she had to say after the bars came out of the oven.
For me, the cake batter didn’t yield enough to coat the bottom of the pan, so I ended up doing a makeshift “let’s add more batter to this” by using 1/2 stick of butter, 1 egg, 1/4 teaspoon baking powder, and 1/2 cup of confectioners sugar. Essentially, I cut the recipe’s ingredients for the batter in half and added it to the bottom of the pan. I then kept it in the oven for an extra 60 minutes.
By Melinda Brechbuehler, Rue Designer
Have something you think we should take for a spin? Let us know in the comments below or tweet us @ruelala.
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