These are downright fun to eat. First, the meringue-like topping goes "poof" in your mouth -- a nice little surprise start -- then you sink into the juicy rhubarb. There's just a hint of lemon to bring out the rhubarb's flavor. These bars are just the ticket if you want to serve a lightly sweet dessert.

Crust
1 1/2 cups (6 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (3 ounces) glazing or confectioners' sugar
1/4 teaspoon salt
1/2 cup (1 stick, 4 ounces) butter
1/3 teaspoon lemon oil OR 2 tablespoons lemon zest + 1 teaspoon fresh lemon juice

Filling
4 large eggs
1/4 teaspoon salt
2 cups (14 1/4 ounces) granulated sugar
1/2 cup (2 1/8 ounces) King Arthur Unbleached All-Purpose Flour
4 cups (1 pound) packed diced rhubarb (from about 1 1/2 pounds of rhubarb stalks)

Crust: In a medium-sized mixing bowl, whisk together the flour, sugar and salt. Using your fingers, a pastry fork or blender, or a mixer or food processor, cut in the butter until crumbly. Add the lemon oil or the zest and juice, and press the mixture into the bottom of a lightly greased 9 x 13-inch pan. Bake the crust in a preheated 350°F oven for 10 to 15 minutes, until it's lightly browned. Remove it from the oven (leave the oven on) and allow it to cool slightly.

Filling: While the crust is baking, make the filling. Beat the eggs and salt until foamy. Gradually add the sugar, beating until the mixture is thick and light yellow. Blend in the flour, then fold in the rhubarb.

Pour the rhubarb mixture over the still-warm crust, return the pan to the oven, and bake the bars for 40 to 45 minutes, until they're lightly browned. Remove them from the oven, and cool for several hours for easiest cutting. The top layer separates a bit from the filling when you cut; just press it back lightly. Yield: 24 (2 1/2-inch) bars.

Nutrition information per serving (1 bar, 62g): 161 cal, 5g fat, 2g protein, 8g complex carbohydrates, 20g sugar, 1g dietary fiber, 46mg cholesterol, 56mg sodium, 79mg potassium, 53RE vitamin A, 2mg vitamin C, 1mg iron, 22mg calcium, 28mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 3, Early Spring 2001 issue.