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
A delicious rhubarb creamy square that is perfect for spring and summer!
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.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving:Calories: 171Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 39mgSodium: 92mgCarbohydrates: 27gFiber: 1gSugar: 19gProtein: 2g
Comments & Reviews
Thalia @ butter and brioche says
You have a deer in your garden? I am SO jealous.. here in Australia we don’t get wildlife as awesome as that in our yards. Delicious bars too!
Tara Noland says
Well, we are growing deer this year not plants or vegetables but she is very sweet. Thanks Thalia.
Mary Ann Profozich says
come take our deer! Every year they invade my garden!!! Hopefully the higher fence this year will keep them out.
Tara Noland says
I haven’t seen any around for a bit and I am brave and planted more raspberries and strawberries.
Denise says
Tara, You are a dear for letting the deer have free reign in your garden this year–but be forewarned, the young ones will learn the spot and return year after year with their offspring. You will have a very difficult time to get them to move on. Especially if the eating is good. By planting more raspberries and strawberries they will eat them down to the ground. They graze and nibble here and there and the babies will eat the low stuff while mama goes for everything else. Last year a mama got in my yard and brought her 2 fawns. They are admittedly adorable, but I couldn’t bear to have them learn bad habits and how would I deal with them when I no longer wanted them eating everything in sight? I also love my flowers and delicate bushes and they will destroy almost anything within reach. So, I got them to leave – one fawn squeezed thru the orchard fencing holes, the other was just a tad too big. He had to be hustled out thru the gate (as mama was) – after I found him a day later and mama was worried over him outside the fence. Long story …but mama ate all my rhubarb down to the ground – even when they are not supposed to eat it. Apparently it didn’t make her ill. But it could have been bad for the babies. Anyway, enjoy them from afar and let them graze from the forest and woods as they should be accustomed to. They can respect your boundaries and still have the whole rest of the great outdoors for their home. They also carry ticks and weed burrs on their hides/fur which will then multiply in your yard and potentially make your life troublesome in the future.
Tara Noland says
I hear you on all fronts but can’t get rid of them now. They aren’t around as much as before but every year one comes and give birth in our vegetable patch and then after a few days we scoot them on their way.
Vicky A Yernesek says
If you hang bars of soap around your garden they will sty away.
Tara Noland says
I tried the wind chimes and they just ignore them. Would that be regular soap like Ivory?
Kasey says
Not dove or olay type, has to be strong smelling like Irish spring, you know manyly fresh smelling strong scented. I should ask my parents in the north woods of Wisconsin if they have tried this. 26 years living up there and the deer get into everything that isn’t fenced off. Lots of cartoons about thanks for the buffet type jokes and deer reading “deer resistant” labels on plants and laughing.
lynn machroli says
will try the recipe but I too am so envious of your “back yard” friends. Do you think you can hand-fed them? Oh how sweet they are – thanks for the photos.
Lynn
Tara Noland says
I did not want to try to hand feed them as I would like them to remain wild. They have moved on now for the summer but they will return.
Dawn says
Your recipe sounds delightful. But your story of the deers was so sweet!
Tara Noland says
Thank you so much, I did like the deer, they have moved on now and I have my garden back with lots of rhubarb to make these delightful bars!!
Connie says
Tara, it looks like there marshmallows on top. AmI just not seeing the amount
Tara Noland says
Nope, no marshmallows in the recipe, that is the batter that has browned up on top.
Darcy says
Deer are a pain where I live…they are lovely to look at but they are everywhere and they like to eat lots of garden plants!!! I need to put a high fence around my yard. It is kind of cute to see the little fawns…last year we had six fawns trotting around the neighborhood…we also had a huge buck and a huge doe, and several other does…
Tara Noland says
They make me very nervous at this time of year as they come and want to have their fawn in my backyard. Dogs and deer aren’t the best combinations!
Bonnie Heppner says
I’m seeing these “old” messages, and maybe deer have moved on. I tried a product called “liquid fence”. I bought concentrate, and mornings, before I went tp work, I sprayed my floribunda roses. The deer ate things around the roses, but left them alone. The product was nasty smelling. I mixed one capful into the requisite amount of water, and a big container lasted a long time. It smelled like a combination of rotten eggs and skunk, but hey, it worked!
Tara Noland says
Thanks Bonnie, the deer come and go but haven’t given birth in the yard since we got our Yorkie!! That was when there was real trouble. I will keep this in mind if they become a problem again.
Kim says
I believe if you hang IRISH SPRING SOAP, the deer won’t come near as it is a strong scent they don’t care for.
Tara Noland says
Hmm, haven’t heard of that one!! I could try that.
Barbara says
Shave the soap around the plants. HOWEVER, what works for me, and has for several years………………. is human hair! Talk to your beautician and have her save hair for you. Spread it around the plants, drape it over them. We have deer, but they leave my Hosta plants alone. I would think it would do your garden also. I also heard that the dryer sheets will keep them away, but I haven’t tried it.
Tara Noland says
My cure was to get a Yorkie who doesn’t like them in his yard. LOL
Sue Vaccher says
Deer are beautiful, but can be destructive. Here in Canada, they’ve eaten most of my Mom’s flower bed and our veggie garden is protected by fencing…Pretty though!
Marg Mc says
We lived in the forest fringe in Saskatchewan for 40 years and it was just in the last 5 years the we lived there that we had to fence our garden.
Tara Noland says
Of course this year we put up a greenhouse and there are no deer around.
Cindy Allaer says
They are beautiful animals looking for food because humans have taken their habitat. I plant extra gardens near the edge of my lawn for them and I put a small fence around my garden and I have never had a problem.
Debbie says
But you have koalas and tasmanian devils! 🙂
Deb says
If not for location, this could be my backyard buffet. Such beauties! We get such harsh Winters here in Canada, letting them have free reign during the warmer months is the least I can do. Your rhubarb bars look delicious. It’s difficult to find a recipe that doesn’t include strawberries as a pairing.
Krystal says
Wow, I don’t think I’ve ever run across a recipe for this anywhere but my mother’s kitchen before. Passed down from Great Grandma Grey. Memories! Even named the same. 🙂 I recently relocated across the country and I shared this gem with coworkers at the office. They were dying of happiness, it was so good. One difference though, besides a few measurement amounts, is that we always used powdered sugar in the crust, rather than plain white. It is truly drool worthy. You should give it a try and see how it compares. I’ll have to try your version, just to see. I bet they’re both delicious. It’s hard to go wrong with fresh rhubarb.
Tara Noland says
Awesome Krystal, I will try that for sure, how much powdered sugar do you use?
Krystal says
I’ll just share the whole recipe since there were a few other differences in amounts, then you can play around with the recipe however you want.
Crust:
1 1/2 c flour
3/4 c butter, softened
7 1/2 T powdered sugar
Filling:
3 eggs, beaten lightly
1/4 c + 2 T flour
2 1/4 c sugar
4 1/2 c rhubarb, finely chopped
We put this into a 9×13 pan. Bake the crust for 10 minutes only. We’ve also found you have to be really careful not to overbeat the eggs otherwise this strange crust seems to form on top of the rhubarb filling (doesn’t affect the taste at all, it just doesn’t look at pretty. – Have you ever found that to happen?) Our bars bake about 35 minutes or until a knife in the center pulls clean.
I’d love to know how it turns out for you!
Tara Noland says
Aren’t you the sweetest, thanks!! Can’t wait for rhubarb now!!
Darlene Frankiw says
Hello Krystal,, Just wondering if I used frozen fresh rhubarb, would it still turn out?
Tara Noland says
I believe there has been some success with frozen rhubarb workin well. I personally haven’t tried it.
DoLee says
Wish I would have read your comment sooner. Two cups of rhubarb was not nearly enough. It was good but not fantastic. With another two cups of rhubarb, it might be. Next time . . . .
Kathy says
So bake the crust , like a pie shell , for 10 mins before adding fruit??
Tara Noland says
Yes, exactly. This will make sure the crust will bake properly.
Kristin Fields says
I tried this version of the recipe. I have a convection oven and they turned out underbred. I would like to make them again, but add more time to the final product.
Tara Noland says
Do you mean under cooked? You can always tin foil the edges so they don’t over cook and then it lets the center cook longer.
Donna says
I added a touch of cinnamon!
Tara Noland says
Nice!
Julie says
It looks like it has brown pieces of crust on top – how do you get the crust on top?
Tara Noland says
It is just the filling that has browned up on top.
Bri says
i dont have the crust bubble up on mine, nor is the dish pink in color. Did I do something wrong?
Tara Noland says
Not sure why the crust didn’t bubble, also I use very deep red rhubarb, it is the variety I have in my garden.
Sally Wiese says
I think it’s from over beating the eggs and a foam comes on top of the eggs. Like a custard pie when you beat the eggs to much. I wouldn’t worry about it. Put some whip cream on the top….or ice cream>>>>
Leah says
That’s exactly how my mom made it! It’s long been my dad’s favorite and I plan to make it for his 70th birthday. 🙂
Tara Noland says
How wonderful. Happy Birthday dad, enjoy!!
Marita Finnerty says
Hi. Can’t wait to try this recipe. Looks amazing.
Just wondering would you happen to have a weight equivalent for the butter. We don’t really use cup measures here in Ireland.
Thank you
Tara Noland says
Hi Marita, here is a conversion table for you to work with, hope this helps. http://www.thekitchn.com/weight-conversions-for-flour-sugar-and-other-common-baking-ingredients-171316
Kathleen says
Hi Tara, I tried this recipe and the bars were very good. However after a day or so they became very watery and soggy. I imagine from liquid released from the rhubarb chunks. Do you have any suggestions for me to try to avoid this next time? Thank you!
Tara Noland says
I would up the flour in the filling if you have juicy rhubarb, some of the larger stalks carry a lot more water.
Sally Wiese says
I am going to make this later on today. I have my rhubarb waiting for me to make something. This is what I am going to do:::: cut your rhubarb for the pie into a bowl. Take about 7 tablespoon( a guess!) or maybe more of CORN STARCH and put it on the rhubarb and mix it up good with your hands so the pieces are covered with it. You be the judge as to how much rhubarb you put in the pies, as to how much corn starch. If you use too much, shouldn’t be any problem at all. It will just make it into a gel, and that could be good!! When I make fresh apple pies, I always put some cornstarch on the bottom crust before the apples. But putting it right on the rhubarb would be the better way.
Shirley Gavelin says
This recipe is a KEEPER! It didn’t last long enough for the rhubard to become runny!
Tara Noland says
I think I will make some of these again today, thanks Shirley!!
Sharon says
Eat them faster!!
Jessica says
Sooo good! Made them this morning. Because the base recipe is so good, I will experiment with different toppings (Apple cinnamon, blueberry, peach). Yum!
Tara Noland says
So glad you like them!! I did a very successful experiment with the same bottom and a pineapple, coconut, cherry, walnut topping. The post is coming out this Saturday so stay tuned. Another dream bar coming your way!!
Susanna Yonkheym says
I just made them…..really good. Thanks for the recipe!
Tara Noland says
Thanks for taking the time to tell me, so glad you enjoyed them!!
Tasha says
I noticed the pink coloring in yours. Did you peel your rhubarb?
Do you have any suggestions for add ins? Like nuts or other fruuts?
Tara Noland says
No peeling, but I used really red rhubarb. There are loads of different varities of rhubarb, some redder than others. As for add ins, I have kept this one for the rhubarb to shine but I am sure a nut like a pecan would also work.
Nicola says
hi. couple of thoughts if you want to change things up at all… if u have the time and / or inclination, a nut crust works really well with this. it also goes it a little bit of a different flavour. i also added some dark chocolate chips to the batter. rhubarb + chocolate definitely equals deliciousness. and whilst i currently live in new york, i certainly agree with the other Aussie in my complete envy of that gorgeous little faun 🙂 great idea though, i love rhubarb and am currently baking some for a central park picnic tomorrow
Nicola says
oops fawn. though that little creature does look somewhat magical 🙂
Nicola says
i also made them as thicker cookie crumbles- reduced the heat and cooked them for quite a bit longer. really glad you posted this 🙂
Tara Noland says
All sounds divine Nicola, thank you for sharing!
Tannis says
These look delicious! Would it still work if I double the recipe and put it in a 9×13 pan? My husband has no moderation when it comes to eating my baking so I fear I wouldn’t even get a piece of the 8×8!!!
Thanks!!
Tara Noland says
Sorry for the late response as I was away, yes for sure double the recipe and make it in a 9×13″, ENJOY!!
Brandy says
Found this recipe on Pinterest and made it this morning–AMAZING. Loved the crust and rhubarb consistency…perfectly gooey and crunch with just the right amount of butter/sugar taste. Thanks so much for posting it! I’ll definitely make this again.
Tara Noland says
Thank you so much Brandy, so glad you liked it!!
Jami says
I just made this and my filling is very runny and I baked it for 45 minutes. I follower it to a t and am wondering what happened.
Tara Noland says
Your rhubarb must have been very juicy, next time add more flour if using the same rhubarb.
Erin says
Mine is also gooey! Do we keep baking it or just eat it gooey??!
Tara Noland says
As long as it is not too browned you can keep baking it.
Joni says
Hi Tara, love the recipe. Can these be frozen at all?
Tara Noland says
So glad you like it! I would be afraid that they would go runny, I haven’t tried freezing them.
Annie Csak says
I too have visiting deer – use my garden as an hors d’oeuvre platter – little bit of this, little bit of that. A small price to pay for the privilege of their presence. Must try your recipe….
Tara Noland says
I wish it was a little bit of this and that. When she is pregnant she is starving. When she has her fawn she is starving!! I am up for a little battle this year and at the momment she has moved on. Love to see her and the fawn here and there but not living in my super small backyard. Not enough room for all. I hope you enjoy the rhubarb dream bars, we sure loved them!
Nancy Yoder says
Granddaughters r here now…wanting rhubarb pie…I say I made this amazing rhubarb bar from Pinterest….
Yes even tho the seasons are rolling fast, I put rhubarb into freezer for these kind of cravings…so today with these charming g.daughters, they will make your bars!
It is the tart, sweet we all love! Thank you so much for spring recipes! Thank you for posting the sweetness of the deer family…we too have a deer family we get glimpses of…oh the heart beats when seeing Gods creatures up close!
Tara Noland says
Thanks so much Nancy, enjoy your day and your bars!!
Sally Wiese says
Does the rhubarb get really soft and runny when you freeze it? I have some I was going to make a rhubarb bread pudding using the frozen and was wondering how things turn out using frozen.
Tara Noland says
I have used frozen rhubarb with success but don’t thaw it first, it make take longer to bake though.
Christine Dollar says
Can this be frozen successfully?
Tara Noland says
I don’t think so, I think it would get too runny.
Sally Wiese says
I really would like to try the corn starch directly on the rhubarb and then bake it. Doesn’t that sound better than more flour?
Tara Noland says
Sure you can try that!!
Christine Dollar says
Thank you!
Sue's Akorn Shop says
This looks fabulous!
Tara Noland says
Thank you!
mary says
Same recipe I’ve used for years
Jess says
Hiya, do I need to cook rhubarb first? I’m using frozen rhubarb that was picked fresh then frozen
Tara Noland says
No, you don’t cook it first.
Sara says
Can hardly wait for them too cool!! They look delicious!
Jane says
In the oven right now. Can’t wait to taste. Thanks for the recipe.
Esther says
Hi could i use frozen rhubarb?
Tara Noland says
You can try it, you may have to increase the flour if you think it will be too runny!
Victoria says
How do you store them? Refrigerator? Counter?
Tara Noland says
I put them in the refrigerator but they didn’t last long!!
Susan says
These look so good and the recipe is so easy! An easy to make, delicious and beautiful dessert! Definitely a keeper I will make often.
Tara Noland says
Thanks so much Susan!
Patrycja says
Hi Tara
These look amazing. Have you tried freezing them?
Tara Noland says
I haven’t not sure how they would turn out, may get runny.
Carol says
I made these bars tonight, and they are awesome. I followed the recipe exactly, and they turned out beautiful. Will be making these again.
Tara Noland says
Awesome, thank you for telling me!! We love rhubarb here!!
Britt says
Hi! I just harvested some rhubarb from my yard and am really excited to try this recipe! For the crust, is there a particular method for combining ingredients you’d recommend for someone who doesn’t have a food processor? Thanks!
Tara Noland says
I would just work it by hand.
Britt says
OK, thanks much
Debbie says
i was thrilled with our new home and the wonderful rhubarb patchi found in the spring! When i found this recipe i was over the moon!
However i have made it 4 or 5 times now, double checking everything but sticking to the recipe exactly and while the flavor is more than i could wish for the recipe is not working for me. the crust works out too hard (almost brittle) and the center is undercooked!! plz help me to find out what i need to alter to fix this!
Tara Noland says
Hi Debbie, possibly it is the pan that you are using. What type of pan are you using? Is your oven accurate too? Also you could foil the outer edges so they don’t get overdone and then let the middle cook longer.
Debbie Jordan says
i am using a glass pan (8″x 8″) and the oven came with the house and looks newer and seldom used. i just bought a oven thermometer to check on the accuracy. i will try one more time today and will keep you posted!
Tara Noland says
I am sorry you are having issues. I used a cermamic pan but maybe a metal one would work better. Was just out looking at my rhubarb patch yesterday and can’t wait to make more soon.
Linda says
Not supposed to use metal with rhubarb. The acid in the rhubarb will eat the metal on the pan.
Tara Noland says
Good to know, thank you Linda!!
Shirley Gavelin says
Many recipes suggest 25 degrees lower when using a glass pan. I used a Pyrex glass pan, lowered the temp and my rhubarb square was just perfect. I used a separate thermometer also, as i didn’t completely trust my old oven. Good luck with your next try!
Tara Noland says
Great suggestions Shirley, thank you so much!!
Mckenna says
Are they better eaten cold or warm?
Tara Noland says
Room temperature is what we have eaten them at.
Savanna says
I am making these as we speak…so excited to try them after dinner tonight! We also have lots of deer by us 🙂 it’s a Wisconsin thing! Thanks for the easy recipe!
Melanie McKenna says
I just made these & although the flavour is excellent, it took 55 min of baking before the top browned & by then the crust had also browned so it doesn’t look like the picture!
Tara Noland says
I am sorry they took so long to bake for you. Maybe you need a hotter oven to get them to bake faster.
Boyan Minchev says
This bars are looking so delicious, I will definitely try this recipe. Thank you for sharing.
Patsy Jenkins says
Yummy! Had them for our dessert this evening. Lots of compliments. Thank you!
By the way, I decreased the sugar a bit, added an extra cup of rhubarb and added a pinch of nutmeg. Still delicious!
GLORIA says
I made this recipe just now and followed it exactly like you did, did not change anything, except added the extra cup of diced rhubarb. It was perfect!
Anne Csak says
Took me almost one year to finally try this recipe. My three grandsons seemingly “inhaled” the contents of 9″x13″ pan. Cooking time in my oven was minimum 45 mins. We really like it served with a dollop of Creme Fraiche(?spelling) and was served at our 150 Canada Day celebration BBQ.
Tara Noland says
LOL, Happy Canada Day, so glad you (or they) enjoyed it!!
Sara says
Can you tell me if you use cold butter or softened to room temp? Also, if I don’t use parchment and use a glass pyrex, should I grease it first? Thank you, I love rhubarb and cannot wait to try this recipe.
Tara Noland says
I use room temperature butter and if you don’t use the parchment then lightly grease so they will come out easily.
Sara says
I just have one more question….salted or unsalted butter?
Tara Noland says
Salted 🙂
Electra Thompson says
I have made these a couple of times now and they are so tasty. This time I added blackberries because we have a glut at the moment and they were just as great. Many thanks for sharing the recipe.
Tara Noland says
How divine blackberries would be in these, thanks for sharing!!
Eileen H Y says
Tara–thank you SO MUCH for this recipe! I just made it this afternoon and my kitchen smelled heavenly! Husband thought the hot-from-the-oven sample was so good that he should put some in a ramekin accompanied by a big blast of whipped cream on it! Twice! I’ll have to make it again just to find out what it is really supposed to look like when cooled! I made it exactly as the recipe stated and it turned out perfectly!!
Tara Noland says
I am so happy you love these. I have to make them again myself. I have a bunch of rhubarb in the freezer, can’t wait!
lori nolan says
i made this last night, it is so good, didn’t have alot of rhubarb so i used mixed fruit and it came out great, i made a 9 by 13 pan and my fruit was froze so i just added more flour. came out great.
Tara Noland says
So glad you liked it. I will have to make a larger one too!!
Alisha Ahrens says
Do you have to cook it longer for double the recipe? Or is it the same length of time?
Tara Noland says
I would start with the same length of time and then adjust to see when they are lightly browned.
Marylou Kormann says
My mom called this Rhubarb Kuchen…love it!
Tara Noland says
Now that is cool!!
Gloria says
I just picked my rhubarb and have a lot. I want to make a pie, but saw this recipe and read the comments, so I will be baking this tonight. I have two grown men in my house so the 8×8 pan will not do, so if I double the recipe and use a 9×13 pan I’m assuming they will be a little thicker bars? They don’t like rhubarb but I know when they come out of the oven they will eat them and tomorrow morning they will be gone. Made the crust before in a different recipe, loved it, now with rhubarb, oh Lord. Well I better get baking. Thank you, I’m sure I will love this recipe.
Tara Noland says
I hope this turned out for you and was devoured by all!!
Karin says
I just made these and they are delicious! We’ve already eaten half! (Barely allowed it to cool!)
I followed your directions exactly except I added one extra cup of rhubarb.
I used a glass baking dish.
Thank you for sharing your wonderful recipe!
Tara Noland says
They are a hit, can’t wait to make them again ourselves!! Thanks for commenting!
GLORIA says
I also added an extra cup of rhubarb based on your suggestion and I didn’t change anything else.. thank you for saying you did that or I wouldn’t have tried it. The rhubarb dream bars are wonderful.
Barb says
I made these with (frozen but) thawed, drained rhubarb, twice, and the middle pieces were gooey, both times, I baked longer than recommended, too, and the edges were getting very brown… BUT, they are delicious and everyone loved them. I took them to a potluck dinner, and had to promise to make them again. (Just didn’t put the middle ones out!) Maybe my eggs are too large or??? Should I increase the flour next time?
Tara Noland says
I have not made them with frozen rhubarb but I would not thaw it and cook it frozen. You could add maybe a bit more flour and also foil the edges so the middle has a longer time to cook.
Julie S says
Finally got around to making these – yum! I’ll have to try the foil around the edges trick as mine were a little gooey in the middle too. Still delish!
Tara Noland says
Glad you liked them and that is a good trick to do for sure!!
Suzanne says
This looks so good! It is nice to have more things to make rhubarb besides pie! I love how simple this is!
Peggy says
This is a wonderful twist on the Rhubarb Custard Pie my family has been enjoying since the 1940’s! Basically, the difference is we save the egg whites to make a meringue topping and bake it in a pie crust, homemade, of course! Time saver recipe I know will be perfect with the rhubarb still coming in my garden. Thanks so much for a fresh idea on an old, tried, tested and proven favourite.
Tara Noland says
Hi Peggy, I am so glad you like it!! I am going to be picking my rhubarb again soon, can’t wait.
Experimenting says
Do you think brown sugar sprinkled on top would be good?
Tara Noland says
You could try it, I would decrease the amount of sugar then in the bars.
Erika B says
Nice recipe. I added lemon juice to the top lawyer and lemon zest. I also added vanilla extract
Chris says
Have you ever tried making these with almond flour and stevia in place of regular sugar for a low carb version? Just wondering as I think I’ll give it a whirl. Sounds delish and can’t wait to try.
Thanks for sharing!
Tara Noland says
I have not tried that, please come back and tell me how they turned out!!
Josh says
Made this exactly as instructed and it took well over an hour to cook and still was slimy. Worst bars I’ve ever made…. Will not make this again
Tara Noland says
Two things could be the problem, your rhubarb may be very water logged or you aren’t use to a dream bar as they stay moist and custard-like and don’t bake hard. This is a very popular recipe with many people loving making them year after year!!
Sharon Farrell says
All you had to say was that the recipe wasn’t to your taste.
Honestly, would you be so RUDE to the recipe creator’s FACE!!!
Tara Noland says
Thank you so much Sharon, it is so easy to be rude when you are faceless.
Erin says
I agree! Had the same issue. This recipe doesn’t work.
Tara Noland says
Could you have possilbly done something wrong as so many people have loved this recipe for years.
Rachel says
I just made this today, same day i found your recipe because my neighbor gave me some rhubarb. I put it in at 43 minutes. I used a ceramic dish instead of glass, so the edges got a bit crisp, but they are still oh so good. I love the simplicity. I am not a baker, or a cook even! I actually hate cooking, but this was so simple and it didn’t take a lot of ingredients which I love. So simple, So good. Love it! Thank you fo rsharing it.
Tara Noland says
I am so happy that you loved it Rachel! Enjoy!!
Angela Statz says
Really yummy recipe! I’m so glad I found another recipe for all my rhubarb! I love these custard-like bars!
Tara Noland says
So glad you liked our recipe, enjoy it while rhubarb lasts.
Ashley MacNeil says
If I don’t have a food processor can i chop it up like you would biscuits ? 😕
Tara Noland says
You can use a pastry cutter or a fork to make the crust.
Sue says
Like rhubarb custard pie in a square. It was delicious!
Tara Noland says
So glad you liked them! Enjoy!
Celine says
This was recipe was so delicious it actually shocked me – and so easy too! I’ve never worked with rhubarb before but was given an abundance by my in-laws. I was hesitant at first as I only have tried it in a pie before and I wasn’t the biggest fan. I didn’t have a baking dish and used a round springform pan instead. My rhubarb also wasn’t nearly as magenta as yours and thus didn’t turn out as pretty but that didn’t take away from the taste. I simply sprinkled powdered sugar on top to make it prettier. When my husband and I bit into it, we just looked at each other wide eyed and then started giggling from glee. We loved the combination of the tart rhubarb with the creamy custard filling. I’ve never made or tried anything like it and I’m so grateful I did. Thank you for this recipe! I’ll be seeking rhubarb actively now while it’s in season to keep making this!
Tara Noland says
Your comment delights and thrills me. I am so glad you liked our recipe. I could picture the two of you trying them and being so excited. Thanks for sharing.
Shelley says
I just pulled mine out of the oven and it smells like baked eggs. I am waiting for it to cool. Very curious to see how they taste!
Jana says
I just made your recipe and the flavour is very good, but the middle definitely did not cook for me after 45min. I wasn’t sure if they would set after baking so I took them out because they were a light golden brown. Any tips on how to know when they’re cooked enough?
Tara Noland says
You can always foil the outside and let the middle cook more next time. Some rhubarb is juicier than others, just bake it longer.
CR says
Easy to make and tasted like a five star restaurant dessert! Made a half sized version in a bread pan with my scant havest of 1 cup of rhubarb!
Tara Noland says
I am so glad you liked them so much, thanks for telling me!
Mary says
By having to bake the second time for such a long time, 40 to 45 minutes, the bottom crust gets too hard. If I make them again, I will cook the rhubarb mixture a bit on the stove top so the 2nd baking time will not be so long, maybe 20 minutes.
Jennifer says
These are so delicious! I added 1/2 of a fresh lemon juice so yummy! Thank you for sharing this recipe!
Tara Noland says
So glad you enjoyed them. Thanks for telling me!
Destiny says
I used coconut oil instead of butter in the crust it gives it a really nice flavour. I will be adding strawberries the next time around! Great recipe!
Tara Noland says
Thanks for sharing and I am glad you enjoyed the recipe!!
Marguerite Murphy says
I used an11×7pan and added some strawberries they were perfect. I cooked them for 45 min.
Tara Noland says
I am so glad you enjoyed them. Thanks for telling me.
Lauren says
Hi there! Would you mind posting a photo of what the inside of the bars is supposed to look like when they are cooked through? The flavor is delicious but I used both the parchment paper and tinfoil recommendations and my oven is calibrated and the inside comes out very gooey after about 60 min. But I’m thinking maybe this is how the bars are supposed to be! Which is why I think a photo showing the consistency of the inside would be helpful for readers. Thank you!
Tara Noland says
They will be gooey inside, dream bars are like that, almost like a loose custard. Have a look at this recipe as you can see more inside the bars here. https://noshingwiththenolands.com/old-fashioned-hawaiian-dream-bars/
Anthony Allen says
This is an entirely delicious and new way of enjoying Rhubarb! The crust part tasted like a shortbread cookie, and the rhubarb topping was very similar to a Rhubarb Custard Pie filling.
Tara Noland says
I am so glad you enjoyed them!! They have really been a hit here!
Michelle says
Love these! I discovered your recipe in 2015 and they have been a staple during rhubarb season ever since. I have much better success cutting cold butter into the flour and sugar, they never quite turn out right for me with room temperature.
Tara Noland says
So happy that you have been loving these for years!! Thanks for telling us!
Stacey says
Thank you for this recipe!! I only had about of cuo if rhubarb so I did about a cup of strawberries to. Also added a few splashes of almond extract to the crust and doubled the filling adding some vanilla to that! Turned out beautifully!! Very good!!😉😉
Tara Noland says
So glad you enjoyed it. Adding the strawberries is a perfect pairing for the tart rhubarb!!
Amy says
These tasted good. I cut back the sugar a bit. The crust was still a bit sweet for me. I used frozen rhubarb. My suggestion would be to actually make more of a puree with it. I added raspberries, but strawberries ir blueberries would be good too.
Cindy says
I have an enormous rhubarb harvest this spring and came across this recipe when I was trying to find something new for my great haul!
I made the recipe today exactly as written and these squares were great!
Perfect marriage of tart and sweet for me.
Thanks for the recipe.
Tara Noland says
So glad you enjoyed the recipe. Our rhubarb isn’t ready at all yet, we need some warmth, been very cool and rainy.
GLORIA says
I made these fantastic rhubarb dream bars earlier today. My husband and I almost ate the whole pan of bars ourselves before they were cool. The only change I made was I added an extra cup of rhubarb, but I didn’t change anything else. They were plenty sweet for us. Thank you so much for sharing the recipe with the world!
Mitzie says
Took these to a luncheon and everyone loved them. One lady said you nailed it with this recipe.
Will be makings them again soon.
Thankyou.
Tara Noland says
So glad they turned out so wonderfully for you. Enjoy your rhubarb.
Marie says
Finally I found the perfect rhubarb recipe! Some recipes can turn out a bit bland, but not this one. With simple ingredients you get the perfect combo of crip crust, sweet almost caramel like filling which goes perfect with the tart rhubarb. I absolutely adore this recipe! I used frozen rhubarb which worked well – I just had to increase the final baking time a bit. Next time I might up the amount of rhubarb a bit as I love the tart sting.
Tara Noland says
So glad you love it!! We have rhubarb coming up like crazy now so I can’t wait to make them again!
Lily says
This recipe looks great. Do you think it would work with brown sugar? I’ve run out of white sugar. If not, I’ll make it another day when I’ve had a chance to go shopping! Thank you.
Tara Noland says
I have not tried brown sugar in the recipe so I am not sure how it would work, sorry.
Isabel says
Delicious! I am always on the lookout for rhubarb recipes, and this is a keeper!
I upped the rhubarb to about 21/2 cups and added some cornstarch to compensate. I think next time I will try 3 cups.
Thanks for sharing!
Tara Noland says
So glad you enjoyed it!
Angie says
This is my second year in a row making these bars. They are fabulous! I bake them until they’re starting to get golden. Use a metal pan. Follow the recipe exactly as written. They are meant to be creamy-ish or gooey or custard-y. That is what makes them so amazing. Everyone who tried these loves them. Let them cool in the pan and when fully cool take them out and slice to eat. The best!!!
Tara Noland says
I am so glad you enjoy these Angie, yes the top is meant to be custardy or gooey and yummy! Great use of rhubarb!
Marilyn Curtis says
I made the dream rhubarb bars, but they were far from a dream – more like a nightmare. The crust was fine, but the filling was very dry. I could not use a whisk to stir. It was very dry. Was some liquid omitted?
Tara Noland says
I don’t know what to say as everyone raves about this recipe, I can’t imagine them being dry at all. Read the other reviews!
Nicola says
Absolutely love these, make them all the time with all kinds of fruit! Recently tried figs and it came out delicious. Are the dream bars themselves freezable? Made a big batch and would be good to keep some aside!
Tara Noland says
I am so glad you like them! I have never tried to freeze them, they may come out soggy not sure. Maybe try a few and see.
Carmen says
The recipe looked delicious and I was happy I had finally I had finally found what I was looking for. BUT an ad kept popping up, completely covering the recipe. . .so annoying. I wasn’t able to copy it down. I think I’ll stick with cookbooks from now on. Sigh. . ..
Tara Noland says
I am sorry that happened to you and it shouldn’t. You can report the ad in question. You can also print the recipe out. Technology as I am sure you know isn’t always perfect and glitches happen. The unfortunate thing is that you will now miss out on a fabulous recipe. Unfortunately in our world sometimes perseverance is needed.
Beth says
Oh this was delicious. I doubled the recipe and used a 9 x 13 pan. Loved lining the pan with parchment paper. Thank you.
Tara Noland says
Glad you enjoyed an even bigger pan of these dream bars. The lining of the pan with parchment makes life so much easier.
Tricia says
I have tons of rhubarb is there any easy recipe that freeze well because I’m the only one that likes rhubarb in my family
Tara Noland says
Here are some suggestions for you, https://noshingwiththenolands.com/how-to-freeze-rhubarb/, https://noshingwiththenolands.com/strawberry-rhubarb-jam/, https://noshingwiththenolands.com/streusel-topped-rhubarb-muffins/, https://noshingwiththenolands.com/blueberry-rhubarb-jam/, https://noshingwiththenolands.com/no-churn-rhubarb-ice-cream-recipe/, https://noshingwiththenolands.com/old-fashioned-rhubarb-loaf/ and https://noshingwiththenolands.com/rhubarb-strawberry-crisp/.
Li says
I was looking for a new rhubarb dessert and stumbled on your delicious recipe. I love how easy and tasty this is! I had almost 2.75 cups of fresh rhubarb to use. I ended up baking it about 20 minutes longer than the recipe indicated, so that the filling was more firm/less gooey, but I will definitely be making this again! Thank you!
Tara Noland says
So glad you liked them, they are a very popular recipe!
Min says
Simple and easy recipe. Outcome is a luxuriously delicious bar perfect for tea or coffee.
Tara Noland says
So glad you enjoyed it!! Cheers!!
Anne says
Your rhubarb dream bars are amazing – best recipe! I added strawberries the other evening and they were even better! One guest said ” these have a strange taste – tastes like more!!!”
Tara Noland says
LOL, strawberries do partner with rhubarb so nicely!!
Wanda says
Delicious recipe! My new favourite for using rhubarb. Quick and easy yet SO tasty. I, too, had to cook it a bit longer but ovens vary so it’s good to experiment…a good excuse to make them over and over. Thank you so much.
Tara Noland says
So glad you liked them!! Thanks for taking the time to tell me too!!
C says
I came for the recipe and always read reviews before trying a new one, not for deer stories! So this one will never see the light of my kitchen.
Tara Noland says
Now that is funny, if you kept reading there are tons of comments below that, your loss.
Marjorie says
Your recipes look so wonderful and would love to receive some of them.
I’m going to make your rhubarb squares.
Sincerely Marjorie.😊
Tara Noland says
Hi Marjorie, you can sign up for our newsletter on the front page so you won’t miss a thing, it is just above our latest recipes.
Lara says
What type of flour please?
Tara Noland says
All Purpose Flour, I will note that on the recipe.
Diane Dubreuil says
The Rhubarb Dream Bars are delicious! Very easy to make. I left them in the oven for the full 45 minutes because I wanted them to have some golden color around the edges. This is something I will make again.
Tara Noland says
So glad you enjoyed them, and thanks for sharing with us!!
Cassette says
I keep going back to this recipe, it’s perfect every time. No need to change anything.
Tara Noland says
Awesome, so glad you like it!!
pris g. says
very good and easy to make…. delicious… thank you…
Tara Noland says
You are so welcome!!
Tina says
Amazing!! So rich and yummy!
Tara Noland says
So glad you like it.
Chris says
These were amazing! Everyone loved them and ask that I make more and I followed the recipe exactly as stated 🙂 thank you!
Tara Noland says
So glad you loved them.
Cassie smith says
Perfect every time!
Tara Noland says
So happy to hear!!
Mary says
These were very good. I served them warm with some vanilla ice cream and cold with whipped cream. I’ll make them again and I’ve shared the recipe with friends.
Tara Noland says
So glad you liked them, they really seem to be a hit with so many people.