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
Margaret says
Oh my goodness. This is such an easy and delicious recipe. Served it for dessert with vanilla ice cream. Everyone forgot their manners going for seconds! So good
Tara Noland says
It is very popular, I am so glad you liked it.
Catherine Rivera says
Delicious, due to circumstances I did use canned rhubarb in light juice but I drained it off and cut the pieces smaller. I first set the timer at 20 minutes just to not over cook. It took the whole 40 minutes even with the canned rhubarb. I also old fashioned blended the crust ingredients with a fork as I don’t have a food processor. I did turn it in broil high for about 3-4 minutes to get the brown color. Will definitely make again but make two pans. Simple yet delicious recipe.
Lisa says
These are excellent!! And, they are very easy to make. Thank you for this recipe. I added some vanilla powder to the bottom layer before baking (it’s a nice option if you have some on hand).
Tara Noland says
So glad you liked them. Enjoy!!
Velva Popowich says
Love love love this recipe. Not too tart not too sweet.
Susie says
I don’t care for trying to dodge all the commercials on this site. So hence I will not try to use any of your recipes.!!!!!!
Tara Noland says
Absolutely your loss.
Catherine says
Baked for a party! They were a hit. Will make again and again! Easy to make and simple ingredients on hand…I have a patch of rhubarb in my back yard!
Tara Noland says
So glad you and everyone else enjoyed them.
Karen says
These were delicious!
Arlene R. says
They are great!
Tara Noland says
Thank you!!
Jean says
Can I freeze these after baking them ? They look so luscious!
Tara Noland says
I have not tried freezing them I think they would go mushy. They are usually gobbled down.
Anita says
I have rhubarb in my garden and have never baked with it before and decided to try this recipe. It was a huge hit with my family! Will definitely add to my list of favourites to be made again!
Tara Noland says
So glad you decided on this recipe for your inaugural jump into the rhubarb pool of recipes!! Enjoy!!
Natalie says
These were delicious! Mine, however, were very runny. Not really a bar. They were browned on the top like the photo, but the recipe doesn’t have information on how to know when they are ready. I cooked for 45 minutes. They sat for an hour or two before I served them. What did I do wrong?
Tara Noland says
It sounds like your rhubarb held more water than some. I would cook it longer next time just keeping an eye not to burn it.
Noreen says
I made this to share with my Pinochle group today & they absolutely loved it. I never even had a chance to try it myself! So will have to make it again soon. I did add 1/4 t. of vanilla & some cinnamon ( which I did not measure but would guess perhaps 2 t.) to the custard mixture.
Tara Noland says
So glad everyone loved it, too bad you didn’t get a taste. You will definitely have to make it again. I haven’t tried it with cinnamon, that sounds very good.
Donna says
This recipe was SO GOOD ! Will definitely be making this again !!!
Christy says
I am not sure if I have commented before or not and there are sooooo many comments I don’t have time to go through them all! I just wanted to say this recipe is a favorite for our extended family who loves rhubarb. I have tried other recipes for rhubarb desserts and THIS if the dessert everyone wants. i guess why mess with a good thing? Thank you for sharing Tara!
Tara Noland says
I am so glad you and everyone else loves it so much!! Enjoy!!
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.
Cassie smith says
Perfect every time!
Tara Noland says
So happy to hear!!
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.
Tina says
Amazing!! So rich and yummy!
Tara Noland says
So glad you like it.
pris g. says
very good and easy to make…. delicious… thank you…
Tara Noland says
You are so welcome!!
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!!