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
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!
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.
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!!
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.
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!!
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!!
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!
Nicola says
oops fawn. though that little creature does look somewhat magical 🙂
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
i also made them as thicker cookie crumbles- reduced the heat and cooked them for quite a bit longer. really glad you posted this 🙂
Nicola says
oops fawn. though that little creature does look somewhat magical 🙂
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
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.
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!!
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!!
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!!
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
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!!
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.
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! 🙂