This classic recipe for Rhubarb Dream Bars is a must try! It’s a simple crust topped with a creamy mix of sweet sugar, egg and tart rhubarb. With only 6 ingredients, you have an amazing dessert!
Rhubarb Bar Recipe
If you are looking for a super quick and simple rhubarb bar recipe, these Rhubarb Dream Bars are the perfect dessert! They start with an easy crust made from flour, powdered sugar and butter that is par baked and topped with a mix of eggs, sugar, salt, flour and chopped rhubarb.
The mix of sweet eggs with the tart rhubarb makes for a fantastic balance of flavors over a flakey crust. Unlike these amazing Strawberry Rhubarb Custard Bars, there is no cream in this classic recipe and we make a homemade crust.
How to make Rhubarb Bars
I found this recipe in one of my Grandma’s old church cookbooks, which is almost always a sure bet it will be good. It wasn’t disappointing! I personally love how simple this recipe is and that it requires so few ingredients.
Rhubarb Bars – 6 Simple Ingredients
Here is what you will need from your pantry and refrigerator to make these simple Rhubarb Dream Bars,
- Powdered Sugar
- Granulated Sugar
- OPTIONAL – Cinnamon
Simple Crust Recipe for Bars
To make the crust, combine the flour, powdered sugar and room temperature butter in a large bowl. Using a hand mixer or food processor, mix the 3 ingredients until they are crumbly. Don’t overmix or you will end up with a ball of dough!
Lightly press the crust mixture into the bottom of a greased 9X13 pan. Bake at 325F for 15 minutes. This is par baking the crust, so it will remain very pale. It will continue to bake with the filling.
Creamy Rhubarb Bars
For the filling, beat the eggs lightly. Mix in the sugar, flour, salt and optional cinnamon in a bowl until smooth. Fold in the chopped rhubarb and carefully pour over the par baked crust. Return to the oven and bake at 325F for 60 minutes, or until the filling is set and no longer jiggly in the center.
Can I use frozen rhubarb?
Fresh rhubarb is always idea, but frozen rhubarb is a great alternative when it is out of season or it isn’t readily available.
If you are using frozen rhubarb for these bars, be sure to follow these simple steps.
- Thaw the rhubarb
- Drain and pat the rhubarb dry
- Toss the rhubarb with a Tablespoon of flour to account for the extra moisture that tends to release from frozen rhubarb.
More Rhubarb Dessert Recipes
While we may be at the end of rhubarb season in the Midwest, you can always store and freeze rhubarb to enjoy it all year long!
If you love rhubarb as much as we do, be sure to check out some of these popular rhubarb recipes that we can’t get enough of.
- 2 cups all purpose flour
- 1/2 cup powdered sugar
- 1 cup butter
- 4 large eggs
- 2 cups granulated sugar
- 1/2 cup all purpose flour
- 1 teaspoon salt
- 4 cups diced rhubarb
- OPTIONAL - 1/2 teaspoon ground cinnamon
- Preheat oven to 325F.
- Mix the crust ingredients in a large bowl and mix with a food processor or hand mixer just until crumbly and combined.
- Spread the mixture over a well greased 9x13 pan and lightly pan down. Bake at 325F for 15 minutes.
In the same large bowl, lightly beat the eggs. Add the flour, sugar, salt and optional cinnamon and blend until well combined. Mix in the rhubarb and pour over the par baked crust.
- Bake at 325F for 60 minutes or until the center of the bars are set.
- Cool completely before serving. Store leftovers in the refrigerator.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 77mgSodium: 243mgCarbohydrates: 45gFiber: 1gSugar: 29gProtein: 4g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.