Rhubarb Dream Bars are the perfect use for your backyard rhubarb or if you can get some from a neighbor or your local farmers’ market. The bars are sweet/tart and easy to make. A real rhubarb lover’s dream!
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, and Rhubarb Strawberry Cobbler, to name a few.
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! You can freeze rhubarb, too, so that you can use it at a later date.
Recipe Ingredients
Crust
- All-purpose flour – Just regular flour; I have not tried to make these gluten-free.
- Sugar – Regular granulated sugar works well here.
- Butter – This needs to be at room temperature. I like to use salted butter for the crust.
Filling
- Large eggs – This is the size I always have on hand.
- Sugar – I use white sugar and prefer it over brown sugar for this recipe.
- All-purpose flour – This works as a thickener for the filling.
- Salt – It brings out the rhubarb flavor.
- Rhubarb – I have used both fresh and frozen rhubarb for this recipe.
How To Make Rhubarb Bars
Preheat oven to 350F. Line the bottom of an 8×8″ 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.; the crust will still remain very pale in color.
While the crust is baking, mix together eggs, sugar, flour, and salt in a medium bowl 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. You can dust them with a little powdered sugar if you like before serving.
Variations
You can try making these dream bars with other fruits, too. Try any of the following:
- Strawberries
- Blueberries
- Blackberries
- Pineapple
- Cherry
- Plus, you can add in ingredients like coconut and nuts too.
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 are very portable for a BBQ, picnic, or any gathering.
Recipe Pro Tips!
Expert Tips
Getting a ruby red rhubarb will give you the prettiest result with a bright pink dream bar.
If the middle hasn’t completely baked but the outside is done, then cover the edges with foil and continue to bake.
I have also used frozen rhubarb for this recipe.
Make Ahead & Storage Instructions
These rhubarb dream bars can be stored in an air-tight container and refrigerated, but they are best eaten right away.
I find they get gooey if frozen. So make them as you need them.
DO YOU LOVE RHUBARB AND WANT MORE?
We love rhubarb and want more all the time. That is why we always freeze some for later. Here are some more of our favorite recipes.
Rhubarb Bars Recipe
Video
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 8×8" 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.; the crust will still remain very pale in color.
- While crust is baking, mix together eggs, sugar, flour and salt and whisk well about 1 min. but no longer. 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.
Notes
Nutrition
Recipe adapted from Food.com.
Comments & Reviews
Susan Hudson says
Delicious
Rachel Barten says
Will these bars work as finger food, or do you need a fork? Looking to make them for a graduation party. Thanks!
Tara Noland says
If you don’t cut them to large they will for sure work as a finger food but why don’t you try a batch first to make sure you are happy.
Peggy Mapoles says
Just made these bars this morning for a dinner party tonight. Made them using Robin Hood GLUTEN FREE flour as we have a few friends who are celiac and it’s always tough to find a good dessert to share with them. I think I just found a winner. I have made this dessert using blackberries/blueberries combo as well as just the rhubarb and they have all been good. I was a little worried after baking the crust for 15 minutes and it didn’t seem quite cooked through but dumped the rhubarb mixture on top and baked for another 40 minutes. Turned out great and half the bars are gone already. So happy to have found this recipe.
Tara Noland says
So glad you love this recipe. It really seems to be a hit. I hope you look at other recipes too.
Meg says
I have made these numerous times and I usually double it and put it in a 10 x 14 pan. The only problem is my crust is never as dark as yours and when I stick a toothpick in it, it’s not tacky but I’m wondering if I should cook it to your color because mine is more of a corn syrup color versus your honey color. I also add an extra Half cup of rhubarb per original recipe so for a double it’s a heaping five. This is a great recipe when you don’t need to make pies because these will go farther cause you can cut them into smaller squares. I also great fresh nutmeg into mine, as that is a standard for my rhubarb custard pies.
Tara Noland says
Careful with overbaking the crust as it can be then hard to cut. You can take it a bit further as every oven is different. So glad you enjoy these.
Annette says
We really enjoyed this recipe! I’ve made it just a couple weeks after the first time to take to memorial day gathering. I add some of my favorite rhubarb spices in to the filling- I sprinkled cinnamon, nutmeg and cardamom into it.
Tara Noland says
So glad you are enjoying this recipe!!
Eric Halverson says
Easy, fast, and to die for!!!!
Tara Noland says
Thanks Eric!