Red, White, & Blueberry Dream Bars Recipe

Red, White, & Blueberry Dream Bars Recipe
Looking for a patriotic dish to serve on the patriotic holidays? These Red, White, and Blueberry Dream Bars are not only delicious, but also festive. You can serve them starting with Armed Forces Day (the third Saturday in May), then through Memorial day (last Monday of May), Flag Day (June 14th), Independence Day (July 4th), Constitution Day (September 17th), Election Day (The Tuesday following the first Monday of November ), Veterans Day (November 11th), or Bill of Rights Day (December 15th). Even though there are plenty of patriotic holiday, these bars are so good, you’ll probably make them year round.

32 Bars

2 cups flour
1/2 teaspoon salt
1 cup sugar
1 cup butter, (no subs)

4 eggs
2 cups sugar
1/2 cup flour
1/2 teaspoon salt

3 cups rhubarb, thinly sliced
1 cup raspberries
1 cup blueberries

  1. Preheat oven to 350°. Spray a 9 x 13" shallow glass baking dish with non-stick spray.
  2. Crust: Mix the flour, salt and sugar; cut in the butter until it looks like cornmeal.
  3. Press the mixture evenly on the bottom of the prepared baking dish. Bake for 15 minutes and remove from the oven.
  4. Filling: Meanwhile, beat the eggs and sugar on high speed until fluffy. Turn the mixer to low and mix in the flour and salt.
  5. Fold in the rhubarb. Spread over the baked crust. Sprinkle with the raspberries and blueberries.
  6. Place back in the oven and bake 50-55 minutes or until the filling is set. Remove from the oven and cool thoroughly before cutting into 32 bars.

Amount Per Serving
Calories 178 Calories from Fat 59
Percent Total Calories From: Fat 33% Protein 4% Carb. 63%

Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 4 g
Cholesterol 42 mg
Sodium 140 mg
Total Carbohydrate 28 g
Dietary Fiber 0 g
Sugars 19 g
Protein 2 g

Vitamin A 6% Vitamin C 4% Calcium 0% Iron 2%

Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

Content copyright © 2023 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.