I love to bake Rhubarb Dream Bars on cool spring days. I call them comforting and bright at once, and I often make them for friends and family. If you like fruit bars, I also love my caramel apple cheesecake bars and sometimes serve them at the same time.
My dad James first taught me to cook with fruit from the garden. He would grin as I stained my hands making pies and bars. Mom Eva and Sister Jennifer always came to taste and cheer.
Your Ingredients List
- 2 cups all purpose flour
- 1/2 cup powdered sugar
- 1 cup butter
- 4 large eggs
- 2 cups granulated sugar
- 1/2 cup all purpose flour
- 1 teaspoon salt
- 4 cups diced rhubarb
- OPTIONAL – 1/2 teaspoon ground cinnamon
My Go-To Equipment
I keep my kitchen tools simple. I use a large mixing bowl and a hand mixer or food processor for the crust. I use a 9×13 inch pan and I grease it well. I also keep a rubber spatula, a whisk, and a nice oven thermometer on hand. A cooling rack helps the bars cool evenly. I like to have parchment or foil to lift the bars out of the pan for neat cutting. These tools make the work easy and fast.
The Simple Steps to Follow
- Preheat the oven to 325F.
- Mix the crust ingredients in a large bowl until crumbly.
- Press the crust into a well greased 9×13 pan.
- Bake the crust for 15 minutes at 325F.
- Lightly beat the eggs in the same bowl.
- Add flour, granulated sugar, salt and optional cinnamon to the eggs and mix.
- Stir in the diced rhubarb until it is well coated.
- Pour the filling over the par baked crust.
- Return the pan to the oven and bake for 60 minutes.
- Check the center to make sure the filling is set.
- Let the bars cool completely in the pan.
- Once cool, cut into squares and serve.
- Store leftovers in the refrigerator.
Healthy Twists on a Classic
I like to make small swaps when I want a lighter bar. I sometimes cut the butter by one quarter and add a little Greek yogurt to keep the crust tender. I also use a bit less granulated sugar and add a splash of vanilla for more depth. For a gluten lower option I try a blend that includes oat flour, and I press the crust firmer so it holds. If you want more tartness, add a squeeze of lemon to the rhubarb. For a richer treat I sometimes pair Rhubarb Dream Bars with my favorite layered dessert, the caramel brownie cheesecake dreamy dessert, when we host a dessert potluck.
Serving Suggestions From My Table
I serve Rhubarb Dream Bars in small squares on a simple white plate. I like them with a spoonful of plain yogurt or a small scoop of vanilla ice cream. Fresh mint looks pretty and adds light scent. For a brunch table I place them alongside scones and a fruit bowl. They also pair well with other bars; I often make them next to my fruity winter favorite, the Christmas cherry bars, for a bright, mixed tray at family gatherings.
Getting It Just Right
I watch the oven closely in the final 10 minutes. The edges should look set and the center should no longer jiggle. If my bars brown too quickly I cover the pan loosely with foil. I also preheat the oven fully so the crust bakes even. I measure the flour by spooning it into the cup and leveling it off. Too much flour makes the crust dry. For the rhubarb I cut it into small, even pieces so every bite has good texture. If your rhubarb is very tart, you can add another tablespoon of sugar to the filling. Small tweaks help you get the taste and texture you like.
How to Store Leftovers
I let the bars cool fully before I cover them. I store leftovers in an airtight container in the fridge. They keep well for up to five days. You can also freeze baked squares by wrapping each piece in foil and placing them in a freezer bag. Thaw them in the fridge overnight and bring to room temperature before serving. Reheat a slice in the oven at 300F for a few minutes if you like it warm.
Enjoy Every Moment
I bake Rhubarb Dream Bars when I want simple joy. I slice them for neighbors and take a plate to Mom Eva when she needs a lift. Baking feeds more than the body. It lets me give my time and care in a small, sweet way. Take your time with each step and enjoy the smells that fill your kitchen.
A Few Common Questions
How long do Rhubarb Dream Bars keep in the fridge?
I store them in an airtight container and they stay good for up to five days in the fridge. If I plan to keep them longer I freeze the squares and thaw them later.
Can I use frozen rhubarb for Rhubarb Dream Bars?
Yes, frozen rhubarb works fine. I thaw it and drain any extra water before I add it to the filling. If the rhubarb feels watery, I pat it dry with a towel to avoid a soggy filling.
Can I make Rhubarb Dream Bars ahead for a party?
Absolutely. I bake them a day ahead and keep them in the fridge. They hold their texture well. If I make them two days ahead I store them in the freezer and thaw on the counter for an hour before serving.
Print
Rhubarb Dream Bars
- Total Time: 95 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious rhubarb bars that are comforting and bright, perfect for spring baking.
Ingredients
- 2 cups all purpose flour
- 1/2 cup powdered sugar
- 1 cup butter
- 4 large eggs
- 2 cups granulated sugar
- 1/2 cup all purpose flour
- 1 teaspoon salt
- 4 cups diced rhubarb
- OPTIONAL – 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 325°F.
- Mix the crust ingredients in a large bowl until crumbly.
- Press the crust into a well greased 9×13 pan.
- Bake the crust for 15 minutes at 325°F.
- Lightly beat the eggs in the same bowl.
- Add flour, granulated sugar, salt, and optional cinnamon to the eggs and mix.
- Stir in the diced rhubarb until it is well coated.
- Pour the filling over the par-baked crust.
- Return the pan to the oven and bake for 60 minutes.
- Check the center to make sure the filling is set.
- Let the bars cool completely in the pan.
- Once cool, cut into squares and serve.
- Store leftovers in the refrigerator.
Notes
Baking tips: Watch the oven closely in the final 10 minutes; edges should look set. To prevent over-browning, cover loosely with foil.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: rhubarb, dessert bars, spring baking, fruit bars