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
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.
Chris says
Have you ever tried making these with almond flour and stevia in place of regular sugar for a low carb version? Just wondering as I think I’ll give it a whirl. Sounds delish and can’t wait to try.
Thanks for sharing!
Tara Noland says
I have not tried that, please come back and tell me how they turned out!!
Erika B says
Nice recipe. I added lemon juice to the top lawyer and lemon zest. I also added vanilla extract
Angela says
I made this last night, I added 1/2 a tsp OK f vanilla extract, and it was so yummy! Tonight I’m trying it without vanilla so I can give the original recipe an honest review.
Experimenting says
Do you think brown sugar sprinkled on top would be good?
Tara Noland says
You could try it, I would decrease the amount of sugar then in the bars.
Peggy says
This is a wonderful twist on the Rhubarb Custard Pie my family has been enjoying since the 1940’s! Basically, the difference is we save the egg whites to make a meringue topping and bake it in a pie crust, homemade, of course! Time saver recipe I know will be perfect with the rhubarb still coming in my garden. Thanks so much for a fresh idea on an old, tried, tested and proven favourite.
Tara Noland says
Hi Peggy, I am so glad you like it!! I am going to be picking my rhubarb again soon, can’t wait.
Suzanne says
This looks so good! It is nice to have more things to make rhubarb besides pie! I love how simple this is!
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