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–+ servings
rhubarb bars cut on parchment paper.

Rhubarb Bars

Garnish With Lemon
These quick and easy Rhubarb Bars disappear every time we make them!
4.80 from 64 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Desserts
Cuisine American
Servings 9 bars
Calories 302 kcal

Equipment

Ingredients
  

Crust:

  • 1 cup flour
  • ⅓ cup powdered sugar
  • 8 tablespoons cold butter diced

Filling:

  • 2 eggs
  • 1 ¼ cup sugar
  • ¼ cup flour
  • ½ teaspoon salt
  • 3 ⅓ cups finely chopped rhubarb

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Instructions
 

To make the crust:

  • Preheat oven to 350 degrees and line an 8x8 pan with parchment paper.
  • In a food processor, pulse the crust ingredients until they are a crumble consistency. Press into prepared pan. Bake for 15 minutes.
    1 cup flour, ⅓ cup powdered sugar, 8 tablespoons cold butter

To make the filling:

  • In a medium bowl, whisk together eggs and sugar.
    2 eggs, 1 ¼ cup sugar
  • Add flour and salt and combine well.
    ¼ cup flour, ½ teaspoon salt
  • Gently stir in rhubarb and pour mixture over the hot crust.
    3 ⅓ cups finely chopped rhubarb
  • Bake for additional 35-40 minutes or until filling is set.
  • Cool completely, cut into squares and serve.

Notes

Ingredient Notes:
  • Butter: Very cold butter makes the best crust.
  • Rhubarb: Fresh rhubarb is best for this recipe. Frozen will work in a pinch but you will need to add an additional 2 tablespoons of flour to the rhubarb.
  • Eggs: Room temperature eggs will incorporate easily into the sugar.
  • If you like rhubarb mixed with other fruits, you can easily replace some of the rhubarb with another fruit of your choice. You may need to adjust the amount of sugar in the filling depending on the sweetness of the fruit used.
✔️ Be sure to chop the rhubarb finely before adding it to the filling. Larger pieces will be harder to bite into and won't cook evenly.
✔️ Make sure to let the rhubarb bars cool completely before cutting into them.
✔️ When it comes to bar desserts, you will get the crispest cut if they aren't still warm. Once the bars have cooled completely, pop the pan in the freezer for 15 minutes to get a clean cut.
✔️ 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.
Storage:
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 these bars.
 

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Nutrition

Serving: 1gCalories: 302kcalCarbohydrates: 47gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 68mgSodium: 229mgFiber: 1gSugar: 32g

Nutrition info not guaranteed to be accurate.

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