Best Rhubarb Bars Recipe with Buttery Crust and Tangy Sweet Filling
A perfect balance of sweet and tart, these rhubarb bars feature a buttery crust and soft custard-style filling. Ideal for summer desserts and easy to make.
Ingredients
For the Crust
- 1 cup unsalted butter, softened
- 1/2 cup cup granulated sugar
- 2 cups cups all-purpose flour
- 1/4 teaspoon salt
For the Filling
- 3 large eggs
- 1½ cups cups granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 4 cups chopped fresh rhubarb (½-inch pieces)
Instructions
Step-by-Step Directions
- Preheat oven to 350°F (175°C). Line a 9x13-inch pan with parchment or grease well.
- In a bowl, cream butter and sugar until fluffy. Mix in flour and salt to form crumbly dough.
- Press crust mixture into pan and bake for 15 minutes until lightly golden.
- While crust bakes, whisk eggs in a bowl. Add sugar, flour, and vanilla. Mix until smooth.
- Fold chopped rhubarb into the egg mixture.
- Pour filling over hot crust.
- Bake an additional 35–40 minutes or until filling is set and lightly golden.
- Cool completely. Chill for 1 hour before cutting for clean slices.
Notes
- Use fresh rhubarb for best results. Frozen rhubarb should be thawed and well-drained.
- For a sweeter variation, replace 1 cup rhubarb with strawberries.
- Add a dusting of powdered sugar before serving.
- Store in the fridge for up to 5 days or freeze for 3 months.