There’s something truly special about recipes that transport you to a memory the moment the aroma hits the air—and these Rhubarb Dream Bars do just that. First of all, thank you for stopping by and letting me share this gem with you! This classic dessert holds a dear place in many hearts, and if you haven’t yet had the joy of biting into one, prepare to fall head over heels.
Rhubarb is one of those fleeting spring treasures, and when it’s in season, I can’t resist baking up a storm. These bars are a beautiful celebration of rhubarb’s tangy personality, mellowed by a luscious, custard-like topping and anchored with a buttery shortbread crust. And guess what? You only need 6 simple ingredients! I promised you versatile, and here’s proof!
Ingredients
For the Crust:
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2 cups all-purpose flour
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1/2 cup powdered sugar
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1 cup butter (cold and cubed)
For the Filling:
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4 large eggs
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2 cups granulated sugar
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1/2 cup all-purpose flour
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1 teaspoon salt
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4 cups diced rhubarb
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Optional: 1/2 teaspoon ground cinnamon (adds a cozy twist!)
How to Make Rhubarb Dream Bars
Step 1: Preheat & Prep
Set your oven to 325°F and grease a 9×13 baking pan well. These bars are worth every bit of that preheat wait!
Step 2: Make the Crust
In a large bowl, combine flour and powdered sugar, then cut in the butter using a food processor or hand mixer until the mix is crumbly. Press it evenly into the bottom of your prepared pan and bake for 15 minutes. The smell already? Buttery heaven.
Step 3: Prepare the Filling
Using the same bowl (hooray for fewer dishes!), whisk the eggs lightly. Stir in the sugar, flour, salt, and cinnamon (if using) until everything is well mixed. Gently fold in the chopped rhubarb.
Step 4: Assemble & Bake
Pour the filling over your warm, pre-baked crust. Pop it back in the oven and bake for about 60 minutes, or until the center is set and no longer jiggly. Let it cool completely before cutting—this is the hardest part, I promise!
Helpful Tips
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Fresh or frozen rhubarb: Both work beautifully. If using frozen, just thaw and drain it first.
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Room temperature eggs mix better and help the custard set more evenly.
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Don’t skip the cool down! The bars need time to firm up so you get those perfect slices.
Substitutions & Variations
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Swap the rhubarb: Try chopped strawberries or raspberries for a milder tartness.
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Add crunch: Sprinkle a handful of chopped nuts (like pecans or almonds) on top before baking.
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Gluten-free? Use a 1:1 gluten-free flour blend for both crust and filling.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! These bars are even better the next day. For the best texture, let them chill in the fridge overnight.
Can I freeze Rhubarb Dream Bars?
Yes! Once cooled, slice them and store in an airtight container with parchment between layers. Freeze for up to 2 months.
Do I need to peel rhubarb?
Not at all. Just give it a good wash and dice away!
Storage Instructions
Keep any leftover bars in an airtight container in the refrigerator.. They’ll keep well for 4–5 days, making them perfect for lunchbox treats or a quick dessert with your afternoon tea.
More Rhubarb Recipes to Love
-
Healthy Rhubarb Crumble Recipe – A Delicious Guilt-Free Dessert
- Strawberry Rhubarb Pie That’ll Win Hearts Every Time
If you make these Rhubarb Dream Bars, please let me know how they turned out for you! I’d love to hear if they bring back memories, or maybe even start a new tradition in your kitchen.
Happy baking, and as always—thanks for being here.
Print
Rhubarb Dream Bars Recipe
- Total Time: 1 hour 25 minutes
- Yield: 16 bars 1x
Description
These Rhubarb Dream Bars are everything the name promises—dreamy, tangy, sweet, and simple! With just 6 ingredients, you’ll get a buttery shortbread crust topped with a creamy, custard-like rhubarb layer that’s bursting with spring flavor. A nostalgic dessert that’s anything but boring!!
Ingredients
For the Crust:
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter, cold and cubed
For the Filling:
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
Instructions
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Preheat oven to 325°F. Grease a 9×13 baking pan and set aside.
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In a large bowl, mix flour and powdered sugar. Cut in butter using a food processor or hand mixer until crumbly.
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Press mixture evenly into prepared pan. Bake for 15 minutes.
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In the same bowl, lightly beat eggs. Stir in sugar, flour, salt, and cinnamon (if using) until well combined.
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Fold in diced rhubarb and pour mixture over the hot crust.
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Return to oven and bake for 60 minutes, or until the center is set.
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Cool completely before slicing. Enjoy!
Notes
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For frozen rhubarb, thaw and drain before using.
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Letting the bars chill overnight enhances the texture.
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Add chopped nuts on top before baking for a crunchy twist!
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A pinch of cinnamon adds warmth, but the bars are delicious without it too.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Serving Size: 1 bar
- Calories: 307
- Sugar: 20g
- Protein: 3g
- Cholesterol: 80mg