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.
Jump to:
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!
Ingredients
Fresh rhubarb is easiest to find in the spring! You can also use frozen rhubarb but do not thaw it before baking.
- butter
- powdered sugar (confectioners sugar)
- rhubarb
- eggs
- flour
- sugar
Instructions
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.
FAQs
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.
Recipe
Rhubarb Bars
Ingredients
Crust:
- 1 cup flour
- ⅓ cup powdered sugar
- 4 ounce stick very cold butter diced
Filling:
- 2 eggs
- 1 ¼ cup sugar
- ¼ cup flour
- ½ tsp salt
- 3 ⅓ cups finely chopped rhubarb
Instructions
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
Nutrition info not guaranteed to be accurate.
More Dessert Recipes
Blueberry Crumble Bars - Garnish With Lemon
Blackberry Bliss Bars - Life in the Loft House
Gluten-Free Cherry Almond Cheesecake Bars - Garnish With Lemon
Peaches and Cream Pie Bars - The Recipe Critic
Apple Crisp Bars - Garnish With Lemon
Raspberry Gooey Bars - Chelsea's Messy Apron
These bars look SO good! I am definitely a rhubarb lover. So y'know...if you need to get any of that rhubarb off your hands... 😉
My grandmother used to use rhubarb and I remember not trying the dessert because the name was "funny". But... I didn't know until a few years ago what I was missing! Now I wish I had her recipe. But this one will do!
I have always loved rhubarb - my grandmother always had it growing in the yard, and it's prefect for making a sweet that's not so sweet
Lisa,
I am firmly in the rhubarb lover camp, but after a childhood spent next door to a generous neighbor with a prolific rhubarb patch my spouse is firmly in the Other camp.
I'll pick up the occasional strawberry rhubarb pie when I just can't resist (he can eat ice cream instead) but I'd love to have a generous neighbor so I could play.
These bars look like rhubarb perfection!
Pshhhhh forget those rhubarb haters! I loooove rhubarb, and these bars look fabulous!
Thank you!
I discovered this recipe a few weeks ago and have already made it four times. Love it!!! The only failure was my attempt to double the recipe into a 9x13 pan. Still delicious but did not really set. They taste like lemon bars. So yummy! I mix all topping ingredients in food processor before adding rhubarb.
Rhubarb lovers unite! SO glad you love them as much as we do!
Have you ever tried making it with just regular sugar? Cause I don't have powdered sugar and would love to make some now!
Hi Ashley,
I haven't tried to make the crust with regular sugar so I can't vouch for how it will turn out. The consistency will be a little different, but let me know if you have success! Good luck!
I made this today and it was so good.
I'm so glad you liked them! I can't wait to make them for my family again!
I'm definitely a lover! I have a rhubarb plant growing on my balcony since rhubarb isn't really a thing in Japan.Wish I have a garden full of rhubarb!
I was juuust shy of 3 1/2 c of rhubarb, so I added in an overripe peach and half an apple. SO GOOD! Thanks for the quick and easy recipe!
What a great flavor combination! I bet it was amazing!!
I absolutely love rhubarb! I grew up sneaking stalks out of my mom's patch in the back yard. LOL! If she knew she would have killed us (my, brother, sister and myself). I am a straight up Rhubarb Pie fan and my mom made the best I've ever had. Wish I had the recipe. These look really good, but I would have to double it if it calls for rhubarb. Did I mention that I was a huge fan?
Omg this turned out so good! My first time trying rhubarb and I'm now a lover! I threw in a 1/2 cup of strawberries & baked in a graham cracker crust ... so good . Thank you!
Loved this recipe. I live in Tennessee and finding rhubarb is not easy. But, I happened to be in Publix getting my Thanksgiving turkey and as i was walking thru the frozen section, there was rhubarb. Scooped it up and then I found your recipe. Something totally different for Thanksgiving. I used a spring form pan and called it a tart.
What a fabulous idea. I’m going to make it that way.