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
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.
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.
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!!
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!
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/
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.
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!!
julie durand says
These are amazing if you love rhubarb like I do. I added a pinch of salt and 1/2 c. ground pecans to the crust. You could easily add another 1/2 c. of rhubarb to the filling.
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!
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.
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!
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.
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!
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.
Sue says
Like rhubarb custard pie in a square. It was delicious!
Tara Noland says
So glad you liked them! Enjoy!
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.
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.
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!!
Josh says
Tom over an hour and still slimy. Picked the rhubarb today
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.