why make this recipe
Rhubarb Dream Bars are bright, tangy, and sweet. They use simple pantry items and fresh rhubarb. You can make them for a snack, a potluck, or a simple dessert. The bars taste homey and fresh.
introduction
These bars have a crisp base and a soft rhubarb filling. They bake fast and cut into neat squares. If you want a quick step guide, try this easy rhubarb bars recipe to see the basic steps.
how to make Rhubarb Dream Bars
You make these bars in two parts: a crust and a filling. First press the crust into a pan and bake a little. Then pour the rhubarb filling over the crust and bake until set. Let the bars cool before you cut them.
Ingredients :
- 2 cups flour
- 3/4 cup powdered sugar
- 1 cup butter
- 4 eggs
- 2 cups sugar
- 1/2 cup flour
- 1/2 tsp salt
- 4 cups rhubarb (diced)
Directions :
Crust Instructions:
Mix 2 cups flour, 3/4 cup powdered sugar, and 1 cup softened butter. Press the mix into the bottom of a greased 9×13 pan. Bake at 350°F (175°C) for about 15 minutes or until the edges turn light golden.
Filling Instructions:
Whisk 4 eggs, 2 cups sugar, 1/2 cup flour, and 1/2 tsp salt until smooth. Stir in the 4 cups diced rhubarb. Pour this filling over the hot crust. Return to the oven and bake at 350°F (175°C) for 25–30 minutes, or until the filling is set. Cool fully before cutting.
how to serve Rhubarb Dream Bars
Cut into squares and serve at room temperature. You can dust with extra powdered sugar or add a scoop of vanilla ice cream. These bars also go well with whipped cream.
how to store Rhubarb Dream Bars
Store cooled bars in an airtight container. Keep them at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days. You can freeze cut bars for up to 3 months; thaw in the fridge.
tips to make Rhubarb Dream Bars
- Chop rhubarb into even pieces so it cooks evenly.
- Use cold butter for the crust and press firmly into the pan.
- Let the bars cool fully before slicing to get clean pieces.
- If rhubarb is very tart, add a little extra sugar to the filling to taste.
variation (if any)
- Add 1 teaspoon vanilla to the filling for more flavor.
- Mix 1 cup strawberries with the rhubarb for a strawberry-rhubarb version.
- Sprinkle oats or chopped nuts on the crust for texture.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before using. Pat dry and then add to the filling.
Q: Can I reduce sugar?
A: You can reduce a bit, but rhubarb is tart. Taste and adjust sugar to your liking.
Q: What pan size should I use?
A: A 9×13 inch pan works well. If you use a smaller pan, bars will be thicker and need more bake time.
Q: How do I know when the filling is done?
A: The filling should be set and not jiggle in the center. Edges may be slightly puffed.
Q: Can I make the crust ahead?
A: Yes. Chill the crust in the pan, then bake when ready to finish the bars.
Rhubarb Dream Bars
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Bright, tangy, and sweet Rhubarb Dream Bars made with simple pantry items.
Ingredients
- 2 cups flour
- 3/4 cup powdered sugar
- 1 cup butter, softened
- 4 eggs
- 2 cups sugar
- 1/2 cup flour
- 1/2 tsp salt
- 4 cups rhubarb, diced
Instructions
- Mix 2 cups flour, 3/4 cup powdered sugar, and 1 cup softened butter. Press the mix into the bottom of a greased 9×13 pan. Bake at 350°F (175°C) for about 15 minutes or until the edges turn light golden.
- Whisk 4 eggs, 2 cups sugar, 1/2 cup flour, and 1/2 tsp salt until smooth. Stir in the 4 cups diced rhubarb. Pour this filling over the hot crust. Return to the oven and bake at 350°F (175°C) for 25–30 minutes, or until the filling is set. Cool fully before cutting.
Notes
Store cooled bars in an airtight container for up to 2 days at room temperature. For longer storage, refrigerate up to 5 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
