Rhubarb

Rhubarb Pecan Bars

makes about 16 bars (The Birchwood Cafe Cookbook; 2015) Similar to zucchini bread and excellent with vanilla ice cream for dessert or a cup of coffee for breakfast. 

2 cups, unbleached all-purpose flour 

1 tsp. baking powder 

½ tsp. baking soda 

1 tsp. cinnamon 

½ tsp. freshly grated or dried nutmeg 

½ tsp. salt 

½ cup (1 stick) unsalted butter, at room temp 

1 ¼ cups sugar 

1 tsp. vanilla extract 

3 large eggs 

1 cup, plain Greek-style yogurt 

1 cup, finely chopped rhubarb 

½ cup toasted pecans 

Powdered sugar for garnish (optional) 

1. Preheat oven to 325 degrees. Lightly grease a 9-inch square baking pan. (or use an 8 inch but adjust your cooking time to ensure the middle is cooked through) 

2. In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl cream the butter and sugar until it is light and fluffy, and then beat in the vanilla. Beat in the eggs one at a time. Beginning and ending with the flour mixture, alternately fold portions of the flour mixture and the yogurt into the butter mixture. Fold in the rhubarb and pecans. 

3. Scrape the batter into the prepared baking pan and spread it evenly; then tap the pan on the counter to release any air bubbles. Bake