Kicking off the rhubarb season by combining a shortbread crust with a custard filling – a sweet dreamy family favorite!
Best Rhubarb Bars
My husband doesn’t like rhubarb, yet ‘someone’ always seems to eat away at these Rhubarb Dream Bars when they are sitting on the counter. Hm, wonder who it could be?! The flaky shortbread crust, delicious custard like filling, and golden top are just too irresistible!
People get excited about rhubarb in the Spring because it’s one of the first things to come up. But as the season changes to summer, most forget that rhubarb is still available through mid-Fall!
Which means you have all summer to make Rhubarb Breakfast Cake, Fresh Rhubarb Pie, and Rhubarb Bread!
What You’ll Need for the Shortbread Crust:
- 2 cups Flour
- 3/4 cup Powdered Sugar
- 1 cup Butter
And the Filling:
- 4 Eggs
- 2 cups Sugar
- 1/2 cup Flour
- 1 1/2 tsp Salt
- 4 cups Chopped Rhubarb
How to Make Rhubarb Dream Bars
- Let butter sit until room temperature is reached.
- Preheat oven to 350 degrees. Spray 9 x 13 glass pan with non-stick spray and set aside.
- Chop rhubarb to equal 4 cups. Set aside.
- Mix together the shortbread crust by combining 2 cups flour, 3/4 cups powdered sugar, and 1 cup butter. Press into prepared pan and bake for 15 minutes. Remove from oven.
- While the crust is baking, beat together 4 eggs, 2 cups white sugar, 1/2 cup flour, and 1 1/2 tsp salt to make the filling mixture. Stir in 4 cups chopped rhubarb.
- Spoon the filling mixture onto the crust. Bake for 45 minutes.
- Let cool before cutting and serving.
- Optional: Make icing to drizzle over the cake by combining 1 cup powdered sugar, 1 tsp vanilla, and 1 tbsp milk.
Recipe Notes:
- Rhubarb – The rhubarb doesn’t have to be cut perfectly. Just chop into small pieces and they’ll bake just fine. You can use fresh or frozen rhubarb in this recipe.
- Cutting Ahead – The rhubarb will dry out if you cut it too far in advance. It’s okay to cut it a day ahead and use it the next day, but I don’t recommend cutting it several days in advance. If you cut the day before using, store covered in the refrigerator.
- Icing Drizzle – If you would like to have a prettier looking bar, drizzle a little icing on the top. To make the icing, combine 1 cup powdered sugar, 1 tsp vanilla, and 1 tbsp milk. Substitute: You can use soy/almond milk or water instead of the milk.
- Storing – Do not cover these bars, they will get wet with moisture. Store in the refrigerator and leave uncovered.
More Rhubarb Recipes:
- No Bake Rhubarb Cheesecake in a Jar
- Strawberry Rhubarb Overnight Oats
- Fresh Rhubarb Pie
- Easy Rhubarb Cake
- Rhubarb Breakfast Cake
- Strawberry Rhubarb Streusel Cheesecake Bars
- Rhubarb Bread
Rhubarb Dream Bars
Rhubarb Dream Bars, kicking off the rhubarb season by combining a shortbread crust with a custard filling - a sweet dreamy family favorite!
Ingredients
Shortbread Crust
- 2 cups Flour
- 3/4 cup Powdered Sugar
- 1 cup Butter
Filling
- 4 Eggs
- 2 cups Sugar
- 1/2 cup Flour
- 1 1/2 tsp Salt
- 4 cups Chopped Rhubarb
Instructions
- Preheat oven to 350 degrees.
- Chop rhubarb. Set aside.
- Mix shortbread crust ingredients together well: flour, powdered sugar, and butter. Press into greased 9 x 13 pan. Bake for 15 minutes and remove from the oven.
- While the crust is baking, beat together the filling ingredients: eggs, sugar, flour, and salt. Stir in rhubarb.
- Spoon the filling mixture onto crust. Bake for 45 minutes.
- Cool before cutting and serving.
- Optional: Make icing to drizzle over the cake by combining 1 cup powdered sugar, 1 tsp vanilla, and 1 tbsp milk.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 419Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 103mgSodium: 439mgCarbohydrates: 62gFiber: 1gSugar: 41gProtein: 5g
Yummy dessert! Could the sugar in the filling be reduced a bit? It isn’t overly sweet. I just like the tartness if rhubarb.
Hey Tammy! Thank you so much for stopping by! I had to ask my Grandma about the amount of sugar, because I haven’t tested it using less than what the recipe calls for. Good news! She said you can reduce the amount of sugar, or use a substitute like Stevia. She said you can cut back on the sugar each time you make it until you find a good balance of sugar. If you decide to tweak the recipe, be sure to let us know how it goes!
Jamie, I’d like to make this recipe for my family coming in two weeks. Can I freeze this recipe?
MaryRuth
Hey Mary Ruth! I am so sorry I couldn’t respond sooner, hopefully it’s not too late! I was on a 10-day annual family vacation camping trip with limited access to the Internet. I consulted my Grandma on your question, and she said she isn’t sure if it will freeze well. She said all we can do is try it and see what happens! I know rhubarb freezes well, so I think you might get lucky and be able to freeze these bars! If you decide to try, be sure to let us know how it goes! Enjoy your time with family!
Thanks great recipe turned out delicious 5 stars that’s this recipe
Hey Claudette! Thank you so much for the 5-stars! I am so happy this recipe worked out well for you! Thank you for the positive feedback!