Rhubarb Bars Recipe

If you’re craving a dessert that walks the perfect line between sweet and tangy, these Rhubarb Bars are about to become your new seasonal favorite. With a buttery shortbread crust, a vibrant rhubarb filling, and a light dusting of powdered sugar, each bite is like sunshine on a plate.

Whether you’re working with a fresh backyard harvest or some frozen rhubarb stashed from last season, this recipe is quick to whip up and even easier to love. Rhubarb’s natural tartness gets mellowed by sugar and balanced by a tender crust, making these bars a must-bake when spring rolls around.

Fun fact: Rhubarb is technically a vegetable, but its bright, fruity flavor makes it a superstar in desserts. These bars are proof that you don’t need fancy ingredients to make something absolutely crave-worthy.

What Are Rhubarb Bars?

Rhubarb bars are a classic spring dessert made with a simple shortbread crust and a tangy rhubarb filling. Some versions are topped with streusel or cream cheese, but this recipe keeps it clean and classic: buttery base, soft fruit layer, and a dusting of powdered sugar.

Why are they so popular? Because they’re just the right amount of tart. As the saying goes, “a little sweet with a little sass goes a long way.” These bars are perfect for picnics, bake sales, or just devouring straight from the pan.

Why You’ll Love This Recipe

• Sweet-Tart Balance – Rhubarb’s bold flavor shines through without being overpowering.
• Simple Pantry Ingredients – Basic baking staples come together fast.
• Perfect for Spring and Summer – Great use for fresh or frozen rhubarb.
• Freezer-Friendly – Make ahead and stash for unexpected cravings.
• Kid-Approved – Sweet enough for picky eaters, but interesting for adults too.

How to Make Rhubarb Bars

Quick Overview

This recipe is straightforward: press your crust into the pan, bake slightly, pour over the rhubarb filling, and bake again until golden and set.

Key Ingredients

Ingredient	Quantity	Preparation
All-purpose flour	2 cups	Sifted
Granulated sugar	1 ½ cups	Divided between crust and filling
Unsalted butter	1 cup (2 sticks)	Cold, cut into cubes
Eggs	3	Room temperature
Fresh rhubarb	3 cups	Diced small (or use frozen, thawed)
Vanilla extract	1 tsp	Adds depth to the filling
Salt	½ tsp	Enhances all the flavors
Optional: powdered sugar	For topping	Light dusting after baking

Step-by-Step Instructions

Preheat and Prep the Pan

Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.

Make the Crust

In a large bowl, combine the flour, ½ cup of sugar, and salt. Add the cubed butter and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Press this mixture firmly into the bottom of your pan. Bake for 10–12 minutes or until the edges are lightly golden.

Prepare the Filling

While the crust bakes, whisk together the eggs, remaining sugar (1 cup), and vanilla. Stir in the chopped rhubarb and mix well to coat. Pour this mixture evenly over the hot crust as soon as it comes out of the oven.

Bake Again

Return the pan to the oven and bake for 35–40 minutes or until the filling is set and slightly golden on top. You’ll know it’s done when the edges don’t jiggle and a toothpick inserted comes out mostly clean.

Cool and Finish

Let the bars cool completely in the pan. Dust with powdered sugar before slicing into squares. Store in the fridge for clean cuts and a refreshing chilled bite.

What to Serve with Rhubarb Bars

Whether you’re planning a springtime brunch, a cozy dessert table, or just want something extra to go with your rhubarb bars, these pairings will round out the experience beautifully. Each one offers a unique texture or flavor contrast that complements the bars’ sweet-tart profile:

Banana Bread Cookies – Soft, sweet, and banana-rich, these cookies add a comforting touch and pair well with the tartness of rhubarb.

Sweet Potato Brownies – A unique and nutritious twist on a classic dessert, their fudgy texture complements the light, fruity bars.

Pumpkin Banana Bread – Moist and warmly spiced, this quick bread offers a cozy contrast to the sharp bite of rhubarb.

Lemon Cookie Recipe – The zesty citrus flavor balances and enhances the natural tang of rhubarb for a refreshing duo.

Anise Cookies – With their subtle licorice flavor, these cookies add an intriguing herbal note that elevates the fruity profile of the bars.

Pro Tips for Perfecting Rhubarb Bars

• Use Cold Butter – This ensures the crust stays firm and crumbly, not greasy or soggy.
• Don’t Skip Pre-Baking the Crust – It creates a solid base so the filling doesn’t seep underneath.
• Cut Rhubarb Evenly – Smaller, uniform pieces bake more evenly into the filling.
• Let Them Cool Completely – This makes slicing easier and the filling firmer.
• Use Foil or Parchment – Lining your pan helps lift out the bars without sticking.

Want a twist? Try adding a handful of chopped strawberries or raspberries to the filling for a berry-rhubarb combo.

How to Store and Freeze Rhubarb Bars

Refrigeration:
Once cooled, store rhubarb bars in an airtight container in the refrigerator for up to 5 days. The flavor intensifies, and the texture becomes even better.

Freezing:
Wrap individual bars in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge or let sit at room temperature for 20 minutes before serving.

Serving Tip:
Rhubarb bars taste best slightly chilled. If adding powdered sugar, do it just before serving to avoid it dissolving in the fridge.

FAQs About Rhubarb Bars

Do you peel rhubarb for bars?

No need! As long as the rhubarb is fresh and not overly woody, you can simply trim the ends and dice. The skin softens during baking and adds lovely color.

Why is rhubarb good for baking?

Rhubarb has a natural tartness that balances sugar in baked goods. It softens well during baking, creating tender and flavorful fillings without becoming mushy.

What does rhubarb pair well with?

Rhubarb pairs beautifully with strawberries, citrus, vanilla, and warm spices like cinnamon or ginger. It also goes well with buttery crusts and creamy elements.

Should rhubarb be cooked before baking?

Not for this recipe! Since the bars bake long enough, the raw rhubarb softens perfectly in the oven without needing a precook step.

Why is my rhubarb bar filling runny?

This can happen if the rhubarb was too watery or the bars weren’t baked long enough. Let them cool fully to help the filling set before slicing.

A Sweet Ending Worth Sharing

Rhubarb Bars strike that perfect balance of tart and sweet, soft and crisp—making them a crowd-pleaser for any occasion. Whether you enjoy them with your morning coffee, serve them at your next brunch, or add them to a holiday dessert spread, they’re sure to disappear fast.

If you try this recipe, don’t forget to share it with friends or save it for later. And if you’re craving more cozy, home-baked treats, explore more of our seasonal desserts for your next baking day!

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