Perfectly Portable: Dessert Bars

Perfectly Portable: Dessert Bars

Regina Yunghans
Jul 20, 2011

With barbeque and picnic season in full-swing, many of us are heading out to potluck-style meals where we're asked to bring a side or dessert. Bars are a perfect form of dessert for those occasions: you can make them ahead of time, they travel well, can be eaten while standing, and serve a crowd. Check out these recipes for our favorite bars after the jump:

My new favorite dessert bar (and what inspired me to pull this roundup together) is the rhubarb bar (try saying that three times fast!). In particular, Diane Coddington's rhubarb bars from The Grand Rapids Press, pictured at left. They've got a hearty nut-and-oatmeal crust and crumble topping, tangy rhubarb filling, and sweetness throughout. A couple of changes I made according to my taste: add a few pinches of salt, reduce both the granulated and brown sugars by about a third, and use half whole wheat flour. The outcome: delish!


Related: Help Me Find a Cool and Summery Dessert for a Party!

(Images: Gary Friedman/Los Angeles Times, Faith Durand, Emma Christensen, Megan Gordon, Faith Durand, Sarah Rae Trover, Emma Christensen, Sarah Rae Trover, John Kelly Photography, Lori Niedenfuer Cool/The Grand Rapids Press)

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