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Rhubarb Bars

Easy Rhubarb Dessert Bars

These bars are sweet, tangy, and crumble just right - offering a perfect balance that combines simplicity with extraordinary flavor. Rhubarb's unique tartness creates a memorable treat that features a tender crust and a perfectly set filling.
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Course: Dessert
Cuisine: American
Keyword: Rhubarb Bars, Dessert Bars, Rhubarb Dessert, Easy Rhubarb Recipe
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 2 hours
Total Time: 3 hours 5 minutes
Servings: 16 bars
Calories: 215kcal

Equipment

  • 9x13 inch Baking Pan
  • Food Processor
  • Parchment Paper
  • Measuring cup

Ingredients

For the Crust

  • 1 1/2 cups all-purpose flour can substitute with 1:1 gluten-free flour blend
  • 1/3 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 cup unsalted butter cold and cubed (vegan butter works too)
  • 1 tbsp ice water

For the Filling

  • 4 cups fresh rhubarb chopped into 1/2-inch pieces
  • 1 1/2 cups granulated sugar
  • 3 large eggs room temperature
  • 1/3 cup all-purpose flour
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup strawberries optional, for color and flavor boost

Instructions

  • Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, allowing some overhang for easy removal later.
  • In a food processor, combine flour, sugar, and salt with a quick pulse. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs (about 10-12 pulses). Add ice water and pulse just until the dough begins to come together.
  • Press the dough evenly into the bottom of your prepared pan, using the flat bottom of a measuring cup to create a smooth, even surface. Bake for 15 minutes until the edges are just beginning to turn golden. Remove from oven but keep the oven on.
  • While the crust bakes, whisk together sugar, eggs, flour, vanilla extract, and salt in a large bowl until smooth and well combined. Gently fold in the chopped rhubarb (and strawberries if using), ensuring each piece gets coated with the mixture.
  • Pour the rhubarb mixture over the warm pre-baked crust, spreading it evenly to the edges. Bake for 30-35 minutes, or until the filling is set and no longer jiggles in the center when gently shaken.
  • Allow the bars to cool completely in the pan for at least 2 hours or overnight in the refrigerator. Once cooled, use the parchment overhang to lift the bars from the pan and cut into 16 squares.

Notes

For best results, serve these bars slightly chilled. They'll keep in an airtight container in the refrigerator for up to 5 days, or can be frozen for up to 3 months.
Always discard rhubarb leaves as they are toxic. Use only the stalks for this recipe.
For a less sweet version, you can reduce the sugar in the filling by up to 25% and add 1 tablespoon of orange zest for extra flavor.

Nutrition

Calories: 215kcal | Carbohydrates: 35g | Protein: 2g | Fat: 7g | Sodium: 110mg | Fiber: 1g | Sugar: 24g
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