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!
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.
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.
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., 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
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., 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.
Video
Nutrition
Recipe adapted from Food.com.
Comments & Reviews
Julie says
Love this recipe but plan to try it under somewhat primitive conditions – no food processor! Can I melt the butter and mix the crust?
Tara Noland says
I would just do it by hand, get that arm a workout! Don’t melt it.
Lou-Anne says
Making this for the second time today. The first time I made it everyone asked for the recipe and I was very disappointed that there were no leftovers, so I have to make it again today! Super easy and delicious. The small mistake I made the first time was thinking the crust wasn’t done and giving it an extra couple of minutes. This time I am going to follow the recipe exactly.
Tara Noland says
So glad you enjoyed them and are making them again!!
Kate says
These taste delicious but mine turned out super gooey, so messy for a grab and eat.
Tara Noland says
If your rhubarb is really juicy you can bake them longer and put foil around the edges so they don’t burn.
Beth says
These were delightful. I added a half a teaspoon almond extract and put a glaze on them.
Jennifer says
I made this to take to a Canada Day party and they were a hit! So delicious and I will make again. I did cut the sugar in half, as I almost always do with any recipe, and I added 1 tsp ground ginger to the egg batter.
Betty says
Just made them for the first time and was wondering if they can be frozen once made?
Tara Noland says
I have never tried freezing them as they are always gone before that! They may get a bit soggy depending on how juicy your rhubarb is.
Michele says
These bars were very popular at the potluck I took them to. I added 1/4 tsp salt to the base and 1 tsp vanilla to the filling. I was worried it would be too sweet but everyone said it was perfect.
Laura Golanch says
I am planning to make these for church fellowship, just wondering if you can use gluten free flour?
Tara Noland says
I have not use GF flour before so I can’t really say.
Pamela says
I have made it many times with gluten-free flour, I used Bobs Red Mill 1to1 mix. Yummy!
Dee says
Made it today , a great success
I made a rhubarb & strawberry sauce & served it together. Absolutely delicious.
Dona says
Made them twice and they are a real hit.
Tara Noland says
So glad they are a hit and that you have made them twice already.
Grace Fair says
We made these yesterday they were delicious ,Everyone in the family loved them ,,
Tara Noland says
I am so glad you enjoyed them!!
Mary says
Can you use frozen rhubarb?
Tara Noland says
Yes you can, don’t defrost but add time to the baking.
Frauke M Meyer says
Forgot to mention earlier, only confusing thing was that directions not clear on if the crust should be pressed only into bottom of pan, or up the sides too.
Tara Noland says
You can do either but I usually just put it on the bottom of the pan.
Frauke M Meyer says
Yummy recipe to use up all the rhubarb we have, and super easy.
Hailey says
Loved how simple this recipe was! Turned out great!
Tara Noland says
It is a simple recipe to use up that delicious rhubarb.
Charlotte Kozij says
Made this recipe today. It was fast and easy and oh soooo good.
Tara Noland says
I am so glad you enjoyed them. They seem to be sure fire hit for rhubarb.
Karen says
Do the squares freeze well?
Tara Noland says
I have not frozen them as they always disappear first. It might depend on how juicy your rhubarb is as I wouldn’t want them to turn watery on you.
Laurey says
I had misplaced my mom’s recipe for Rhubarb Dream Dessert…a family favorite since the 1970s. My neighbor has a bunch of rhubarb, so here we go! This tasted like summer memories. The only thing your recipe was missing was nutmeg…1/4 tsp will do it! I doubled the recipe for a 9×13 pan. Yum!
Tara Noland says
That is awesome, so glad you are enjoying it.
Sue Trible says
Can I freeze these squares
Tara Noland says
Yes, you can! They may get a little runnier though.
Lorraine says
Can I freeze any leftover?
Tara Noland says
Yes, you can! They may get a little runnier though.