Rhubarb Bars

Rhubarb bars offer a sweet treat with a touch of tang that highlights the unique flavor of rhubarb in a convenient and portable form. These bars have a perfect balance of sweet and tart, with a buttery crust that complements the filling.

Our old-fashioned recipe uses a combination of white and light brown sugar for a chewy, almost caramelly, dessert. There are no strawberries, cream cheese, or creamy layers in this one. Just a tender shortbread crust with a sweet and tangy rhubarb filling that makes its own crispy topping. 

What does a recipe writer do when a dear friend (and managing editor) asks for rhubarb desserts without strawberries? She gets into the kitchen and starts creating rhubarb desserts.

Since rhubarb grows better in cooler temperatures, it is not readily available in Oklahoma. So, it has taken 2 years, and a few FedEx shipments, to test this recipe. I have only tried this recipe with fresh rhubarb, once I locate frozen, I’ll get this one back into the Tulsa test-kitchen, carry them to FedEx, wait for feedback, and update the recipe.

Ingredients

Crust

All-purpose flour

Powdered sugar – this is also called confectioners sugar in some areas.

Salted butter, softened – if you use unsalted butter, add ¼ teaspoon of salt.

Filling

Brown sugar – light brown sugar is what we use. Dark brown sugar can be substituted, but we think it overpowers the rhubarb flavor.

Granulated sugar – this is just plain white sugar.

Large eggs

All-purpose flour

Fresh rhubarb – We use fresh rhubarb and have not tested frozen rhubarb just yet.

Topping

More powdered sugar

Directions

Preheat the oven to 350℉. Make sure your rack is set in the middle or top position or you’ll burn the crust.

Crust

1 – Coat a 9 X 13 cake pan with baking spray, then cover with parchment paper, and coat the parchment paper with spray. The filling is sticky, if anything leaks it will stick to your pan like glue

2 – Combine the flour, powdered sugar. Cut in the butter using a pastry cutter, 2 butter knives, or fingers, work it together until it starts to form large clumps and everything is incorporated.

3 – Place the crust mixture into the pan and spread it out evenly. Then use your hands or the flat side of a measuring cup and press the dough into a crust. If your hands or cup stick, spray the cup or your hand with a bit of baking spray, or rub them with some softened butter.

4 – Bake the crust in the preheated oven (350℉) for 15 to 20 minutes.

Filling

1 – While the crust is baking, combine the sugars and flour together in a large mixing bowl.

2 – Mix in the eggs until the filling is smooth.

3 – Add the sliced rhubarb and mix until all of the rhubarb is well coated.

4 – Once the crust comes out of the oven, pour the filling over the crust.

Finish Baking

1 – Put the rhubarb bars back into the oven and bake for 60 to 75 minutes, or until the center is set.

2 – Remove from the oven and cool completely.

Once cool, remove from the pan, dust with powdered sugar, and cut into squares.

Pro Tips

Line the baking dish with parchment paper in addition to coating with non-stick spray. Rhubarb bars can be a bit sticky.

Slice the rhubarb before measuring.

Slice the rhubarb into 1/4 to 1/3-inch slices.

The younger stalks of rhubarb are slightly sweeter. If you can only find stalks that are mostly green with just a little red, there is enough sugar in the filling that it will be fine.

Powdered sugar in the crust can be substituted with 2/3 cup of granulated sugar, it just won’t be as tender.

Add an additional tablespoon of softened butter to the crust mix if the crust doesn’t hold together when you squeeze it in your hand. 

Use the middle or top rack when you bake these. If you place them in the bottom ⅓ of the oven, the bottoms will turn dark brown, or even burn before the middle has set. Ask me how I know….

You can halve this recipe and bake it in an 8X8 square baking pan. Reduce the final baking time to 40 minutes, or until the center is not jiggly.

How to Serve

These are great for a quick breakfast, snack, or dessert.

You can serve rhubarb bars at room temperature like you would lemon bars. They go great with coffee and tea.

For a special dessert, try heating them in the microwave for 15 to 30 seconds and top with ice cream.

Storing

Rhubarb bars can be kept at room temperature for up to a week.

For longer storage, keep them in the refrigerator in a sealed container or baggies for up to 2 weeks.

These can be frozen in an airtight freezer container. Use within 3 months for best flavor.

Thaw completely before eating.

More Old-Fashioned Dessert Recipes You’re Going to Love

• Pineapple Sheet Cake
• Angel Crisp Cookies
• Butterscotch Meringue Pie
• Lime Jello Salad
• Nut Cake

FOLLOW US ON SOCIAL MEDIA AND SAVE THIS RECIPE

SIGN UP TO RECEIVE NOTIFICATIONS AND NEVER MISS AN UPDATE