Why You’ll Love This Recipe
Sweet, tangy, buttery, and bursting with nostalgic charm—Rhubarb Dream Bars are a dessert that lives up to their name. These layered treats start with a rich, shortbread crust, topped with a creamy rhubarb custard filling that’s just the right balance of sweet and tart. Each bite melts in your mouth and leaves you craving another.
Perfect for spring and summer gatherings, picnics, or just a cozy weekend baking session, these bars are easy to make and even easier to fall in love with. If you’re a fan of classic rhubarb pie, this bar version gives you all the flavor with half the fuss. They store well, travel great, and disappear fast—so don’t expect leftovers!
Table of Contents
Ingredients
For the crust:
- 1 cup all-purpose flour
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup powdered sugar
For the filling:
- 2 large eggs
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups chopped fresh rhubarb (about 1/2-inch pieces)
- Optional: 1/2 teaspoon vanilla or almond extract for extra flavor
Directions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking dish.
- In a bowl, combine flour, powdered sugar, and softened butter to make the crust. Mix until crumbly, then press evenly into the bottom of your pan.
- Bake crust for 12–15 minutes or until lightly golden. Remove and set aside.
- While crust bakes, whisk together eggs and granulated sugar in a medium bowl until light and frothy.
- Stir in flour, baking powder, salt, and vanilla or almond extract if using.
- Fold in the chopped rhubarb gently.
- Pour the rhubarb mixture over the warm crust and spread evenly.
- Bake for another 30–35 minutes, or until the top is set and lightly golden.
- Cool completely before slicing into squares or bars. Dust with powdered sugar if desired.
Servings and Timing
- Servings: 12 bars
- Prep Time: 15 minutes
- Bake Time: 45–50 minutes
- Cooling Time: 1 hour
- Total Time: About 2 hours
Variations
- Strawberry-Rhubarb Bars: Replace half of the rhubarb with fresh chopped strawberries.
- Nutty Crust: Add 1/4 cup chopped walnuts or pecans to the crust for extra texture.
- Coconut Topping: Sprinkle shredded coconut on top before baking for a tropical twist.
- Gluten-Free: Use a 1:1 gluten-free flour blend in both crust and filling.
- Citrus Zing: Add a teaspoon of lemon or orange zest to the filling for brightness.
Storage and Reheating
- Storage: Store bars in an airtight container at room temperature for 1 day, or refrigerate for up to 5 days.
- Freezing: Freeze cooled bars in a single layer, then store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight.
- Reheating: Not necessary, but you can warm slightly in the microwave for 10–15 seconds if desired.
FAQs
Can I use frozen rhubarb?
Yes, just thaw and drain it well before adding to the filling to avoid extra moisture.
Why is my filling runny?
It may need more bake time. Be sure it sets fully in the center before removing from the oven.
Can I double the recipe?
Yes! Double all ingredients and bake in a 9×13-inch pan. You may need a few extra minutes of baking time.
What kind of sugar should I use in the crust?
Powdered sugar creates a softer, more tender crust compared to granulated.
Do I need to peel the rhubarb?
Nope! As long as it’s fresh and tender, there’s no need to peel it.
Are these bars very tart?
The sweetness of the custard balances the rhubarb perfectly, but you can always add a bit more sugar if desired.
Conclusion
Rhubarb Dream Bars are the perfect mix of creamy, tangy, and buttery goodness. They’re easy to whip up and taste like something straight out of grandma’s kitchen. Whether you serve them at a spring brunch, take them to a bake sale, or enjoy one with your afternoon coffee, these dreamy squares will have everyone asking for the recipe. Don’t be surprised if they become your new favorite way to enjoy rhubarb!
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