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
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!
Boyan Minchev says
This bars are looking so delicious, I will definitely try this recipe. Thank you for sharing.
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.
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!
Mckenna says
Are they better eaten cold or warm?
Tara Noland says
Room temperature is what we have eaten them at.
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!!
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
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!!
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.
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!
Victoria says
How do you store them? Refrigerator? Counter?
Tara Noland says
I put them in the refrigerator but they didn’t last long!!
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!
Jane says
In the oven right now. Can’t wait to taste. Thanks for the recipe.
Sara says
Can hardly wait for them too cool!! They look delicious!
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.
mary says
Same recipe I’ve used for years
Sue's Akorn Shop says
This looks fabulous!
Tara Noland says
Thank you!
Christine Dollar says
Thank you!
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!!
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.