Rhubarb lovers unite! Spring is here in full force, and that means my rhubarb is coming in strong. These Easy Rhubarb Bars are the perfect way to let the tangy flavor shine through in all its glory.
Are you a rhubarb lover?
I find people fall into two camps: you either love it or you hate it.
Me? I'm a lover and a purist at that, especially when it comes to these amazing bars! Don't get me wrong; I love rhubarb in any form (like these Strawberry Rhubarb Muffins or Rhubarb Apple Crisp . But when I can taste the tangy flavor of straight rhubarb - like in these Rhubarb Bars - I'm in heaven.
My family? Not so much. Which, frankly, I don't really mind. Rhubarb season is short, and since my family isn't on the rhubarb train, that means I don't have to share.
What camp do you fall in? I'm always looking for new ways to get my rhubarb fix. Let me know what other goodies I need to add to my recipe collection!
Fresh rhubarb is easiest to find in the spring! You can also use frozen rhubarb but do not thaw it before baking.
- powdered sugar (confectioners sugar)
For those of you who don't like super sweet desserts, this recipe is for you.
- Preheat the oven.
- In a food processor, pulse the crust ingredients until they are a crumble consistency and press into a 8 x 8 pan.
- Bake until golden.
- Next make the filling. In a medium bowl, lightly beat two eggs.
- Add the flour, salt, and sugar and mix well.
- Gently stir in rhubarb and pour the mixture over the hot crust and bake until the filling is set.
- Cool, cut into squares and serve.
It's technically a vegetable, but is now pretty much openly identified as a fruit, mostly because of its tendency to be used in desserts in the same fashion you would use a traditional fruit.
Rhubarb is sold at farmers' markets and grocery stores by the stalk, (the stalks look a lot like pink celery) in the produce sections. It's harvested in the spring, with a short season that spans from April to June.
Cool completely after baking and store the bars in an airtight container in the refrigerator. When stored properly, this dessert should last about a week.
Rhubarb doesn't tend to thaw well, I do not suggest trying to freeze this recipe.
It’s one of those sweets that will have you coming back to the pan, again and again, saying "just one more bite" because they are just that good! You will love everything about this delicious dessert that's so easy to make!
Can I Make This Dessert Recipe With Another Fruit?
If you are one of those people who fall into the " hates rhubarb" category, you can always replace the rhubarb with another fruit of your choice. This crust and filling mixture is a classic favorite, which means it's incredibly versatile and works with almost anything.
Tips for the best dessert bars
- Make sure to let the rhubarb bars cool for a while before cutting into them. For a quick sool trying sticking the tray in the freezer for 20-30 minutes. When it comes to bar desserts, you will get the crispest cut if they aren't still warm.
- Want to amp up the sweetness? Try adding a scoop of vanilla ice cream on top, or even better, strawberry, to get that beloved rhubarb-strawberry combo everyone raves about.
- Be sure to finely chop the rhubarb before adding it to the filling. Larger pieces will be harder to bite into.
- 1 cup flour
- ⅓ cup powdered sugar
- 4 ounce stick very cold butter diced
- 2 eggs
- 1 ¼ cup sugar
- ¼ cup flour
- ½ tsp salt
- 3 ⅓ cups finely chopped rhubarb
To make the crust:
- Preheat oven to 350 degrees.
- In a food processor, pulse the crust ingredients until they are a crumble consistency. Press into a 8 x 8 pan. Bake for 15 minutes.
To make the filling:
- In a medium bowl, lightly beat two eggs. Add flour, salt, and sugar and mix well. Gently stir in rhubarb. Pour mixture over the hot crust. Bake for another 35-40 minutes or until filling is set.
- Cool, cut into squares and serve.
Nutrition info not guaranteed to be accurate.
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Apple Crisp Bars - Garnish With Lemon
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