My rhubarb has been up for awhile now and ready to be picked. We have then had some visitors to my patch. A deer that is staying in our backyard and the surrounding neighborhood has given birth to twin fawns.
They use my rhubarb patch to gain entry to the backyard and had started trampling the rhubarb. I quickly picked a bunch of it and found a great recipe for Rhubarb Dream Bars. You can freeze rhubarb too so that you can use it at a later date.
These Rhubarb Dream Bars are easy to make and a great way to use up all that wonderful rhubarb you have growing in your garden! I can tell you now that so many people love this recipe.
I planted even more rhubarb to make more desserts and recipes like, Old-Fashioned Rhubarb Pudding Cake, Rhubarb Meringue, Blueberry Rhubarb Jam, Strawberry Rhubarb Jam, No-Churn Rhubarb Ice Cream Recipe, Rhubarb Strawberry Cobbler, Super Easy Rhubarb Tarts, and Old Fashioned Rhubarb Loaf to name a few.
With the deer around it was either the garden or them this year and I quickly surrendered to the beauty of these animals.
I can shop at the grocery store for all my fruit and vegetables, the deer can’t. So instead of fighting it, I happily let them in.
Momma Dear
Here she is standing in my garden, this is her preferred spot for lounging, nice and cool under the evergreen tree.
Fawn in our Vegetable Garden
Here is one of her fawns in my vegetable patch in the rain. She has made a little hole to lounge in there. How cute is she with those long ears!
They are majestic gorgeous animals. This year instead of a garden I have deer growing in our backyard.
These dessert bars are super easy to make and bursting with the taste of fresh rhubarb. Plus they are pretty in pink for a summer treat!!
They are a tried and tested recipe here on Noshing With The Nolands and one of our most popular recipes now.
Luscious creamy filling with the just-right sweet/tart flavor from the rhubarb. You can use frozen rhubarb for this recipe too.
They are also very easy to make and something that a lot of people enjoy as they are not a huge dessert and very portable to a BBQ, picnic or any gathering.
Here are some other delicious recipes I have made using rhubarb, Rhubarb Strawberry Cobbler, Super Easy Rhubarb Tarts and Old Fashioned Rhubarb Loaf. Plus we have Rhubarb Strawberry Crisp, Rhubarb Strawberry Sour Cream Pie, Rhubarb Lemonade, Rhubarb Ginger Granola Parfaits, and Strawberry Rhubarb Compote.
And our latest winners Rhubarb Dump Cake and Rhubarb Impossible Pie.
Rhubarb Dream Bars Recipe
Rhubarb Dream Bars
Ingredients
Crust
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter room temperature
Filling
- 2 large eggs
- 1 cup sugar
- 1/4 cup flour
- 1/4 tsp. salt
- 2 cups diced rhubarb
Instructions
- Preheat oven to 350F. Line the bottom of an 8x8" pan with parchment bringing it up the sides so that it will be easy to remove the squares after. Whirl the crust ingredients in a food processor and then press into the prepared pan. Bake for 15 min., crust will still remain very pale in color.
- While crust is baking mix together eggs, sugar, flour and salt and whisk well. Stir in rhubarb. Pour onto the hot crust and continue to bake for 40-45min.
- Let the bars cool and remove with the parchment paper. Cut into squares.
Comments & Reviews
Ann says
What a wonderful recipe! We loved it. Will definitely make it again.
Tara Noland says
So glad you loved it, it is very popular.
Joy says
I swapped gooseberries for the rhubarb. Yummy!
Tara Noland says
That is a great idea!!
Trisha says
Can I substitute frozen strawberries? Would I need to thaw and drain them?
Tara Noland says
I use frozen fruit straight away with no thawing.
Teresa says
Can you use frozen rhubarb with this recipe
Tara Noland says
Yes, I have used both!
Diane Bellingham says
These Rhubarb Squares are amazing. Definitely a lovely all year round recipe !
Tara Noland says
So glad you enjoyed them, we love them!!
H NELSON says
Do you think this would work with frozen strawberries?
Tara Noland says
I have not tried it but I bet it would work!
Melissa says
I followed the recipe to a T and it looks nothing like your picture. Haven’t tried it yet though. Kind of bummed out because your picture sold me and I’m all about presentation. Oh well. Excited to take a bite.
Tara Noland says
I am not sure what yours looks like? I hope they tasted great though.
Julie says
Love this recipe – think I could substitute it with plums since they are in season now?
Tara Noland says
I haven’t done it but I would give it a try!
barbara gutowski says
I made these last week. I am getting ready to make my second batch! These were absolutely delicious! Even my “rhubarb skeptical” friend thought they were delicious. I did add just a splash of vanilla to the recipe. Either way, they are amazing. And a rather easy recipe to follow. The crust was absolutely yummy! This is definitely my new favorite rhubarb recipe !
Tara Noland says
Awesome, so happy to hear this. Enjoy!!
Ann says
I made the Rhubarb Dream Bars. Followed the recipe exactly. They did not turn out. The outside edge was baked, but the centre wouldn’t firm up. When they cooled, the liquid ran out all around the edges.
I have never had an issue with my oven so I know it wasn’t that…things I have baked since were fine.
Tara Noland says
I guess you needed to leave them in longer so the middle baked. You can always cover the edge with foil. Sorry this happened to you.
Joan says
Do you have to put the crust ingredients in a food processor. I usually use a pastry blender.
Tara Noland says
You can absolutely do it by hand with a pastry blender.
Julie Acker says
What item in this recipe has 4 grams of trans fat??
Tara Noland says
Butter has trans fat but it could be the way they calculated it.
Roslyn says
Look delicious, can you use frozen rhubarb.
Tara Noland says
Yes you can, the bake time will be longer.
Jean says
these are so good.
Tara Noland says
Thanks, so glad you like them!
Lauren V says
I have made these twice. The first time with rhubarb and doubled the recipe for a party I was attending. The crust was very sticky which I attributed to the butter being too soft. The crust puffed up in the oven and when I added the filling it just sunk into the middle of the 9×13 pan and didn’t want to spread out very well. After 40 minutes it was overcooked on the edges and under cooked in the middle. I was only able to get pieces from the edges with very little fruit. I tried a second time, making it as written but used peaches instead of rhubarb. The butter was not overly soft, the dough had a better feel. It baked up what seemed to be nicely, however when I added the filling the same thing happened. The dough had puffed up and the filling sunk into the middle and wasn’t easily spread around the dough. The crust over cooked and the middle was very soft. This seems at first glance to be a simple recipe, it’s adaptable to other fruits and tasty. However after 2 attempts I likely won’t make this again.
Tara Noland says
I think doubling the recipe hasn’t worked well for you. In the future you can always put foil around the edges to get the center of a dish to cook.