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Rhubarb Dream Bars

Rhubarb Dream Bars

Rhubarb Dream Bars perfectly balance tangy rhubarb with a sweet, buttery crust and crumbly topping. This simple and versatile dessert is ideal for spring and summer, offering a delightful treat that’s easy to prepare and loved by all.

  • Total Time: 1 hour
  • Yield: 16 bars 1x

Ingredients

Scale

Filling

  • 4 cups fresh rhubarb stalks, washed and chopped into bite-size pieces
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Crust and Topping

  • 2 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup cold unsalted butter, cut into pieces (or coconut oil for vegan option)
  • 2 large eggs (or flaxseed meal mixture for vegan version)

Instructions

  1. Prepare the Rhubarb Filling: Wash and chop fresh rhubarb stalks into small, bite-size pieces. Toss them with sugar and vanilla extract in a bowl to create a sweetened filling that softens during baking.
  2. Make the Buttery Crust: In a large bowl, combine flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add eggs and mix gently until it forms a soft dough, ensuring not to overmix.
  3. Assemble the Layers: Press two-thirds of the dough evenly into a prepared 9×13 inch baking pan to form the crust. Spread the rhubarb filling evenly over the crust. Crumble the remaining dough over the filling for a crumbly topping.
  4. Bake to Perfection: Preheat oven to 350°F (175°C). Bake the assembled bars for 35 to 40 minutes or until the crust is golden and the filling bubbles gently.
  5. Cool and Slice: Allow the bars to cool completely in the pan to let the filling set properly. Cut into squares and serve.

Notes

  • Choose bright, firm rhubarb stalks for best flavor and texture.
  • Mix dough just until combined to avoid tough crusts; a crumbly and tender texture is ideal.
  • Use cold butter to keep the crust flaky and crumbly.
  • Let the bars cool fully before cutting to prevent soggy edges.
  • Adjust sweetness by tasting the filling and adding more sugar if desired.
  • If using frozen rhubarb, thaw and drain excess liquid before using to prevent soggy crust.
  • You can freeze uncooked assembled bars and bake directly from frozen, adding a few extra minutes to baking time.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Can be made Gluten Free and Vegan with substitutions

Nutrition

  • Serving Size: 1 bar
  • Calories: 250
  • Sugar: 18g
  • Sodium: 90mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 50mg

Keywords: Rhubarb bars, dessert bars, tangy dessert, fruit bars, spring dessert, summer dessert, gluten free dessert, vegan dessert option