Rhubarb Dream Bars are a delightful dessert that combines a buttery shortbread crust with a sweet-tart rhubarb custard filling. With a soft, creamy center and a lightly crisp base, these bars are an irresistible way to showcase fresh rhubarb in a simple yet satisfying treat that’s perfect for spring and summer gatherings.
Why You’ll Love This Recipe
If you love rhubarb’s signature tang balanced by rich, buttery sweetness, this recipe is for you. Rhubarb Dream Bars are incredibly easy to make, and they strike the perfect balance between texture and flavor. The crust is tender yet firm, while the custard layer is soft, creamy, and bursting with fresh rhubarb. They’re ideal for potlucks, picnics, or a cozy dessert at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Unsalted butter, softened
- Eggs
- Rhubarb, chopped
- Baking powder
- Salt
- Vanilla extract (optional)
- Powdered sugar (optional, for dusting)
Directions
- Preheat oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Make the crust: In a bowl, mix flour, sugar, and butter until crumbly. Press mixture evenly into the prepared pan to form the crust.
- Bake the crust: Bake for 15 minutes or until lightly golden. Remove from oven and set aside.
- Prepare the filling: In a separate bowl, beat eggs with sugar, then stir in flour, baking powder, salt, and vanilla extract. Fold in chopped rhubarb.
- Assemble the bars: Pour the rhubarb mixture over the warm crust and spread evenly.
- Bake again: Return to the oven and bake for 30–35 minutes, or until the top is set and slightly golden.
- Cool and serve: Let cool completely before slicing into bars. Optionally, dust with powdered sugar.
Servings and timing
This recipe makes about 20–24 bars.
Prep time: 15 minutes
Bake time: 45–50 minutes total
Cooling time: 1 hour
Total time: Approximately 2 hours
Variations
- Add nuts: Chopped walnuts or pecans add crunch to the custard layer.
- Coconut topping: Mix shredded coconut into the custard or sprinkle on top before baking.
- Gluten-free version: Use a gluten-free flour blend for both crust and filling.
- Citrus twist: Add lemon or orange zest to the filling for a citrusy note.
- Berry boost: Mix in a handful of strawberries or raspberries with the rhubarb.
Storage/reheating
Store Rhubarb Dream Bars in an airtight container in the refrigerator for up to 5 days. For best texture, let them come to room temperature before serving. You can also freeze them for up to 2 months—just layer with parchment paper in a freezer-safe container. Thaw overnight in the fridge before serving. No reheating is necessary.
FAQs
Can I use frozen rhubarb?
Yes, but thaw and drain it first to avoid excess moisture in the custard layer.
Do I need to peel rhubarb before using it?
No, peeling is not necessary. Just wash and trim the ends before chopping.
Can I make this recipe ahead of time?
Absolutely. These bars hold up well and can be made a day or two in advance.
Why is my filling runny?
It may need more baking time or the rhubarb may have had too much moisture. Be sure to bake until the center is fully set.
Can I reduce the sugar?
You can reduce it slightly, but keep in mind that rhubarb is very tart. Too little sugar may throw off the balance.
What’s the best way to cut clean slices?
Let the bars cool completely and use a sharp knife wiped clean between cuts.
Can I use a different fruit?
Rhubarb is the star here, but you can pair it with berries or swap with other tart fruits like cranberries.
Is this recipe suitable for freezing?
Yes, it freezes well. Wrap tightly or use an airtight container for best results.
Can I make this dairy-free?
Use a plant-based butter substitute for the crust to make the recipe dairy-free.
Should the bars be served warm or cold?
They’re best served at room temperature or chilled after fully cooling.
Conclusion
Rhubarb Dream Bars are the perfect treat when you’re looking for something sweet, tangy, and irresistibly creamy. With a rich shortbread crust and a soft custard topping loaded with fresh rhubarb, these bars are both nostalgic and fresh—ideal for showcasing seasonal produce and satisfying any dessert craving. Make a batch, and watch them disappear!
PrintRhubarb Dream Bars
Rhubarb Dream Bars are soft, sweet, and tangy dessert bars with a buttery shortbread crust and a creamy rhubarb filling. They’re the perfect springtime treat—simple to make and full of nostalgic flavor. Great for potlucks, family gatherings, or an afternoon snack with coffee.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Crust:
-
1 cup all-purpose flour
-
1/4 cup granulated sugar
-
1/2 cup unsalted butter, softened
For the Filling:
-
2 large eggs
-
1 cup granulated sugar
-
1/4 cup all-purpose flour
-
1/4 tsp salt
-
2 cups finely chopped fresh rhubarb
Instructions
-
Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper. -
Make the Crust:
In a medium bowl, mix flour and sugar. Cut in the softened butter using a pastry cutter or fork until crumbly. Press mixture evenly into the bottom of the prepared pan. -
Bake the Crust:
Bake for 12–15 minutes, until the edges are lightly golden. -
Make the Filling:
While the crust bakes, whisk together eggs, sugar, flour, and salt in a bowl until smooth. Gently fold in chopped rhubarb. -
Bake the Bars:
Pour the rhubarb mixture over the hot crust. Return the pan to the oven and bake for 35–40 minutes, or until the filling is set and lightly golden on top.
-
Cool and Cut:
Let cool completely in the pan before cutting into bars.
Notes
-
These bars can be stored in the fridge for up to 4 days.
-
Add a pinch of cinnamon or nutmeg to the filling for a warm spice twist.
-
Dust with powdered sugar before serving for a pretty finish.
-
Works great with frozen rhubarb—just thaw and drain first.