Rhubarb bars are a quick and easy crowd-pleasing treat!
This rhubarb bars recipe is loaded with colorful slices of tart rhubarb mixed into a sweetened custard filling, poured over a shortbread crust, and baked until golden brown.
These Are the Best Rhubarb Bars Because…
- Even rhubarb deniers will love this sweet-tart take on this oft-overlooked fruit (yes, rhubarb is a fruit!) baked into a chewy bar.
- Bar recipes are always welcome at potlucks and picnics because they can be cut to any size for any crowd.
- Bake and freeze a pan of rhubarb bars for up to two months. Thaw and slice when ready.
- The rhubarb growing season is short but plentiful! Freeze leftover fruit for future muffins, pies, and even homemade jam.
Ingredients and Variations
Crust: The shortbread style crust is made with 3 simple ingredients; butter, flour and powdered sugar. Whole wheat flour provides a firm but chewy structure for the crust.
Rhubarb: Look for firm stalks that can be either red or green, however red rhubarb makes these bars pop with color. Be sure to remove the toxic leaves and dispose of them away from pets.
Filling: Pantry ingredients like eggs, baking powder, flour, sugars, salt, and vanilla make up the delicious custard style filling. Feel free to increase or decrease the amount of sugar depending on how sweet or tart you want it to be. Room-temperature eggs will blend faster and produce a higher rise. Be sure to check the expiration date on the baking powder before using to ensure it’s still fresh.
Variations
The crust can be made using a 1:1 ratio of wheat to white, or even a gluten-free, flour blend, if you like. Whisk some cinnamon into the powdered sugar for a fragrant bar with more depth of flavor.
Not enough fresh rhubarb? Use frozen rhubarb (pat it dry once it’s thawed), add in sliced strawberries, raspberries, or chopped apples.
Experiment by adding other tasty ingredients like raisins, cranberries, chopped nuts, or coconut. Cover the bars with a simple crumble topping or sprinkle on some oatmeal for a crispier topping.
How to Make Rhubarb Bars
- Prepare shortbread crust (recipe below).
- Mix eggs, baking powder, flour, sugars, salt, and vanilla until smooth.
- Fold in rhubarb and pour the mixture evenly over the crust.
- Bake until the top is golden brown and cool completely before cutting.
Storing Rhubarb Bars
Keep leftover rhubarb bars covered in the refrigerator for up to 5 days.
Freeze portions by wrapping them in plastic wrap and placing them in zippered bags for up to two months.
More Rhubarb Treats To Try
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Rhubarb Bars
Equipment
Ingredients
Crust:
- 1 cup butter room temperature
- ⅔ cup powdered sugar
- 2 cups whole wheat flour
Topping:
- 3 eggs
- 1 ½ teaspoons baking powder
- ⅓ cup whole wheat flour
- 1 cup granulated sugar
- ½ cup brown sugar packed (up to 1 cup if you like it very sweet)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups sliced rhubarb thinly sliced (or slightly more, 4 large stalks makes about 4 ½ cups)
Instructions
- Preheat oven to 350°F. Line 9×13 inch baking pan with parchment paper.
- In a bowl, mix together flour, butter, and powdered sugar using a pastry cutter (or food processor). Evenly press crust mixture into bottom of baking pan.
- Bake until slightly browned, approximately 15-minutes.
- In a bowl, mix together eggs, baking powder, whole wheat flour, granulated sugar, brown sugar, salt, and vanilla using electric mixer for 30-60 seconds (or whisk by hand for 2-3 minutes) until slightly fluffy.
- Fold in rhubarb, then pour the mixture evenly over baked crust.
- Bake for 35-40 minutes, or until the top is golden brown.
- Cool completely. Remove from pan and cut into bars.
Notes
- Line the pan with parchment paper to make removal of the bars easier.
- Using a pastry cutter or food processor to blend the crust is easiest. If you do not have either, simply use two forks or blend together using your fingers until blended.
- Keep leftover rhubarb bars covered in the refrigerator for up to 5 days.
- Wrap individual portions in plastic wrap and freeze in zippered bags for up to two months.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Inspired by Cali’s Cuisine
