Best Rhubarb Bars Recipe with Buttery Crust and Tangy Sweet Filling

Estimated reading time: 7 minutes

Why Rhubarb Bars are a Summer Must

Rhubarb bars are a classic summer dessert. With their bright pink color and sweet-tart bite, they stand out at any picnic table or dessert tray. This rhubarb bars recipe celebrates the bold flavor of rhubarb, pairing it with a buttery crust and soft custard-like filling.

They’re a nostalgic treat, often baked with produce fresh from the garden or farmers market. Whether you’ve never tried rhubarb before or you’ve grown up eating it, these bars are a guaranteed crowd-pleaser.

Their ease of preparation also makes them ideal for beginner bakers. You don’t need fancy tools or techniques—just a few ingredients and a love for homemade sweets.

Why You’ll Love This Rhubarb Bars Recipe

• Seasonal Favorite: Perfect for summer gatherings, picnics, or a simple family dessert.
• Balanced Flavors: The tartness of rhubarb complements the sweet custard and buttery crust.
• Versatile: Easily adaptable with various add-ins and dietary modifications.
• Make-Ahead Friendly: Can be prepared in advance and stored for later enjoyment.​

Ingredients for Rhubarb Bars Recipe

Making rhubarb bars doesn’t require a long list of ingredients. Everything here is simple and easy to find.

For the crust:

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ tsp salt

This base gives you a firm yet buttery foundation—essential for holding the moist filling.

For the filling:

• 3 large eggs
• 1½ cups granulated sugar
• ½ cup all-purpose flour
• ½ tsp vanilla extract
• 4 cups fresh rhubarb, chopped into ½-inch pieces

Rhubarb is the star here. Its tart flavor becomes perfectly balanced with the sugar and vanilla in the filling.

💡 Tip: If you’re using frozen rhubarb, thaw and drain it well before mixing.

How to Make Rhubarb Bars Step-by-Step

Follow these simple steps to make your bars soft, gooey, and packed with flavor.

Preheat and prep

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

Make the crust

1. Cream the butter and sugar until light and fluffy.
2. Add flour and salt. Mix until crumbly dough forms.
3. Press the dough evenly into your prepared pan.
4. Bake for 15 minutes, or until lightly golden.

Prepare the filling

1. In a bowl, beat the eggs until frothy.
2. Add sugar, flour, and vanilla. Mix well.
3. Fold in the chopped rhubarb.

Assemble and bake

1. Pour the rhubarb filling over the warm crust.
2. Bake for 35–40 minutes, or until the top is lightly golden and set.

Let the bars cool completely before slicing. For clean cuts, chill them in the fridge for at least 1 hour.

Tips for Perfect Rhubarb Bars

Even simple desserts can benefit from a few baking tricks. These tips will help you achieve bakery-quality rhubarb bars at home.

1. Choose the right rhubarb

Fresh rhubarb should be firm, crisp, and brightly colored. Avoid stalks that are limp or dull. If you’re lucky enough to grow your own, harvest it early in the season for the best flavor.

2. Avoid soggy crusts

Baking the crust before adding the filling helps prevent sogginess. Always let it firm up in the oven for 15 minutes before layering on the rhubarb.

3. Don’t overbake

Overbaking can dry out the bars. The filling should be set but still soft in the center. A slight jiggle is okay—it will firm up as it cools.

4. Chill before slicing

Rhubarb bars cut best when cold. Chill them in the refrigerator for at least an hour for sharp, clean slices.

5. Dust with powdered sugar

Before serving, dust the top lightly with powdered sugar. It adds a pretty finish and balances the tartness.

Variations: Shortbread, Custard & Crumble

The beauty of a rhubarb bars recipe is its versatility. Here are some popular variations you can try.

1. Rhubarb shortbread bars

Swap the basic crust for a shortbread-style crust by adding 1 teaspoon of vanilla and using powdered sugar instead of granulated sugar. It makes a more tender and delicate base.

2. Rhubarb custard bars

Add an extra egg and reduce the flour slightly in the filling to create a softer, more custard-like texture. A touch of lemon zest brings brightness.

3. Rhubarb crumble bars

Top the bars with a simple oat crumble:

• ½ cup rolled oats
• ¼ cup brown sugar
• ¼ cup flour
• 2 tbsp butter

Crumble it over the filling before baking for added texture and sweetness.

4. Strawberry rhubarb bars

Replace 1 cup of rhubarb with diced strawberries for a sweeter twist. It’s a favorite variation, especially with kids.

Who Should Skip This Recipe?

While this rhubarb bars recipe is a summer favorite, it might not be for everyone. Here’s who may want to pass:

• If you dislike tart flavors: Rhubarb is naturally sour. Even with sugar, the tang remains a key part of the flavor.
• If you’re avoiding sugar: These bars are sweetened to balance the rhubarb. A low-sugar or sugar-free diet might not suit this dessert.
• If you need a gluten-free option: This recipe uses all-purpose flour. You’ll need to make adjustments using gluten-free blends.
• If you’re short on time: The total prep and bake time is close to 2 hours including cooling. It’s worth the wait but not ideal for a quick dessert.

Love rich, fruity, buttery desserts with a tangy edge? Then you’re in the right place. If not, check out our lighter fruit-based dessert alternatives.

Nutrition Information & Serving Tips

Here’s an approximate breakdown for one rhubarb bar (based on 16 bars per batch):

Nutrient	Amount
Calories	210
Total Fat	9g
Saturated Fat	5g
Carbohydrates	30g
Sugars	19g
Protein	3g
Fiber	1g
Sodium	55mg

Note: Nutrition values may vary depending on the ingredients used.

Serving Suggestions

• Serve bars chilled with a dollop of whipped cream.
• Dust with powdered sugar for a bakery-style finish.
• Pair with herbal tea, lemonade, or sparkling wine for a summer treat.

How to Store and Freeze Rhubarb Bars

Proper storage keeps your rhubarb bars fresh, tasty, and ready to enjoy whenever the craving hits.

Storing Rhubarb Bars

• At room temperature: Store in an airtight container for up to 2 days if your kitchen is cool.
• In the refrigerator: Keeps well for 4 to 5 days. Chill the bars for best texture before serving.

Freezing Rhubarb Bars

• Let the bars cool completely after baking.
• Slice into individual portions.
• Wrap each piece in plastic wrap, then store them in a freezer-safe bag or container.
• They can be frozen for up to 3 months.

🧊 To serve from frozen: thaw in the fridge overnight, then enjoy chilled or at room temperature.

This makes the rhubarb bars recipe a perfect make-ahead dessert for parties or meal prepping.

FAQs About Rhubarb Bars

These are some of the most common questions people ask when baking rhubarb bars.

Q1: Can I use frozen rhubarb?

Yes, you can. Just make sure to thaw it completely and drain off any excess liquid. Too much moisture can make the bars soggy.

Q2: Do I need to peel rhubarb?

No. Rhubarb skin is edible and adds beautiful color. Only remove it if the stalks are especially tough or stringy.

Q3: Can I make these bars gluten-free?

Yes. Substitute the flour with a 1-to-1 gluten-free baking blend. Be sure it contains xanthan gum or another binding agent for best texture.

Q4: How do I know when the bars are done?

The top should be slightly golden and set. The center may jiggle a bit but will firm up as it cools.

Q5: Are these bars very sweet?

Rhubarb is naturally tart, so the bars have a tangy bite. If you prefer a sweeter dessert, sprinkle a little sugar on top before baking or serve with whipped cream.

Q6: Can I double the recipe?

Yes. You can double the recipe and bake it in a large sheet pan. Add 5–10 extra minutes to the baking time and monitor closely.

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