I grew up in the Midwest in the era before cell phone and internet, or as our middle school children call it, the olden days (circa 1980’s). In our town of 800, we spent our summers outdoors. We rushed through breakfast and spent our day riding bikes, climbing trees, playing all types of tag – freeze tag, flashlight tag, home-free tag, and playing kickball with our neighborhood friends until the sun had set and the dew started to form on the grass.
Some of my best childhood friends lived in the house behind us. They had a large family ranging from newborns to age 18 meant:
- we always had someone to play with
- we could throw together a baseball game with a full team at any given time
- lots of time spent together
We spent so much time playing together we wore a path in the grass between our yards. The path saw loads of children’s bare feet pass through over the years and between the yards was a rhubarb patch. I have many memories of us meeting between our homes and plucking a stalk of rhubarb from the ground to chew on. Biting into it was crisp and crunchy, and then sour hit the back and sides of our tongues as the juice dribbled down our necks and somehow, that repeated experience imbedded itself in my mind as to what summertime tastes like.
This spring, my husband, mother-in-law and I were flower shopping when we came across a rhubarb plant. I hadn’t planned to buy a plant at all, but that old nostalgia gave me a kick in the heart and mind, so into our cart it went. My husband planted it for me and now when I look out our kitchen window, I get to view it every day.
The crop is looking quite nice and I harvested several stalks of rhubarb. I had some sweet, ripe Georgia peaches on hand that I thought would pair well with the sourness of the rhubarb. I adapted this recipe for Rhubarb Dream Bars that I found on Pinterest from Noshing with the Nolan’s . I added some almond extract and the peaches too. It takes me back to my childhood, with a little added sweetness 🙂 Give it a try and let me know what you think!
Rhubarb & Peach Dream BarsPrint Recipe
- 1 cup flour
- ½ cup sugar
- ½ cup butter, cut into cubes
- 1/2 tsp. almond extract
- 2 large eggs
- 1 cup sugar
- ¼ cup flour
- ¼ tsp. salt
- 1 cup diced rhubarb
- 1 cup diced peach
Preheat oven to 350F. Grease the bottom and sides of an 8x8 pan. Pulse the crust ingredients in a food processor until the mixture begins to pull together. Pour into prepared pan and press to distribute evenly, taking care not to over handle. Bake for 15 minutes. Crust will still remain very pale in color and will not be entirely cooked through.
While crust is baking whisk eggs. Add sugar, flour and salt and mix well. Fold in rhubarb and peaches. Pour onto the hot crust and continue to bake for 40-45 min. Let the bars cool. Cut into squares.