Rhubarb Bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert. Browse all the best rhubarb recipes!
Finally, the brown-grayness of winter is giving way to a brilliant spring, and I have been enjoying every second of it. The fresh produce stands in the county are opening and selling beautiful produce.
Asparagus and rhubarb are some of my favorites. And spring is the only time you can find rhubarb unless you freeze some for next year, which I will show you how to do.
How To Freeze Rhubarb
My mom always froze rhubarb, and it was handy to have on hand to make these bars or a pie in the winter.
All you need to do is wash the rhubarb, dice it up, and freeze it 4 cups per bag. Easy Peasy. 4 cups is a perfect portion to thaw out and make these bars or a pie.
Rhubarb Bars
These rhubarb bars feature all the goodness of spring. The recipe’s simplicity allows the rhubarb to shine in all its tangy glory.
The crust is a simple shortbread made from a crumb mixture of flour, sugar, and butter.
The buttery sweetness of the crust perfectly complements the zing of the rhubarb. With less than an hour from start to finish, what excuse do you have for not making them?
Rhubarb Custard Bars
Many of you have made the recipe with success. Below are several tips to help those who have run into problems. Let me know in the comments if you have questions.
I’ve gotten comments on a white crust forming on top of the bars, and I believe this is from beating the egg mixture too long.
Also, several people have commented that they would like it if the bars weren’t quite so sweet. This is a personal preference; feel free to cut the sugar to one cup if you prefer a more tart rhubarb dessert.
Another issue is people not baking them long enough. Continue to bake them until they are no longer jiggly, even if that is longer than the time stated in the recipe. The temperature of your starting ingredients can vary from cook to cook, not to mention variations in oven temp accuracy.
Be sure to cool the bars completely before cutting them, preferably in the fridge.
Rhubarb Bars Recipe
To make rhubarb bars, you will need the following:
For the crust
- all-purpose flour
- butter
- powdered sugar
For the filling
- eggs
- sugar
- all-purpose flour
- salt
- rhubarb
Instructions
- Preheat oven to 350°F. In a medium bowl, combine the flour and powdered sugar. Using a pastry blender cut in butter until the mixture resembles coarse crumbs. Pat the crumbs into a well greased 9 x 13 in baking pan. Bake the crust at for 10-12 minutes or until lightly browned.
- While the crust is in the oven, mix together eggs, sugar, flour, and salt. Gently stir in the diced rhubarb. Pour the rhubarb mixture over the hot crust.
- Return bars to the hot oven. Reduce oven temperature to 325° F and bake for 30-35 min or until the filling is set and no longer jiggly.
- Cool for 30 mins on the counter. Refrigerate and chill completely before cutting into bars.
Best Rhubarb Recipes
Fresh rhubarb and sweet strawberries topped with a crunchy oatmeal crumble make a Strawberry Rhubarb Crisp that no one will forget. Bakery style streusel-topped Rhubarb Muffins are tender, studded with tangy rhubarb bits, and topped with a crunchy brown sugar streusel.
Check out a few more of our favorite rhubarb desserts: Old Fashioned Rhubarb Pie, Rhubarb Coffee Cake, Rhubarb Crunch, and Rhubarb Sauce with Strawberry Jello.
Rhubarb Bars
Ingredients
For the crust
- 1½ cups all-purpose flour
- ¾ cup cold butter cubed
- ¼ cup powdered sugar
For the filling
- 3 large eggs, lightly beaten
- 2 cups white sugar
- ½ cup all-purpose flour
- ½ tsp salt
- 4 cups rhubarb, diced
Instructions
- Preheat oven to 350°F. In a medium bowl, combine the flour and powdered sugar. Using a pastry blender cut in butter until the mixture resembles coarse crumbs. Pat the crumbs into a well greased 9 x 13 in baking pan. Bake the crust at for 10-12 minutes or until lightly browned.
- While the crust is in the oven, mix together eggs, sugar, flour, and salt. Gently stir in the diced rhubarb. Pour the rhubarb mixture over the hot crust.
- Return bars to the hot oven. Reduce oven temperature to 325° F and bake for 30-35 min or until the filling is set and no longer jiggly.
- Cool for 30 mins on the counter. Refrigerate and chill completely before cutting into bars.
Notes
Nutrition
{recipe originally published May 2014 – recipe notes and photos updated 5/23/23}
Jill says
Stopping over from Whimsy Wednesday. I am a huge fan of rhubarb anything. I’ve made pies and crisps, but not bars yet. Pinned to try!
Mallory says
Let me know if you try them Jill. Thanks for stopping over.
Janet says
Tried these today and there really are very delicious. Added a little salt to the crust and 1 tsp. vanilla to the filling.
Sheila Argue says
Hi! I need help! I thought I followed all the instructions but when I brought it out of the oven it had a white crust and didn’t look anything like your picture… Can you tell me what I did wrong?…I think it was something with the eggs… I forgot to beat them first before I put the sugar in…would that do it? It was slimy underneath and this weird crust on top. I baked it longer than it said to try and fix that…. The bottom crust was awesome! Thanks for any help i did this one other time too with another recipe and I want to know what I did wrong…Thanks!
Mallory says
Hi, Sheila. I don’t know for sure what’s wrong, but try baking them longer until they are no longer jiggly. And then refrigerate overnight before slicing them. The white foam may disappear slightly after that. I took my pictures after they had been chilled overnight. Let me know if that helps.
Donna says
Did you use fresh rhubarb or frozen? Frozen has juice in the bag. I try to drain it first. Also may need to bake slightly higher heat. My oven has done that. Extra 5 degrees. (Or little longer at 325)
Bruce says
Hi, Sheila,
My mother’s rhubarb custard pie gets that white, lacy crust on too, and it’s my favorite part! It’s just a meringue that forms from the eggs and sugar, and definitely has something to do with how the eggs are beaten. I would suggest considering it a bonus.
Taylor @ Food Faith Fitness says
I adore shortbread. My hubby ADORES rhubarb, so this has us written all over it! Thanks for a great recipe!
Anne-Marie @ This Mama Cooks! On a Diet says
I recently made a rhubarb crisp and am trying to think of ways to use more rhubarb without making everything into a dessert, especially after I found myself eating the crisp for breakfast! Here’s to spring without gaining 10 pounds!
Mallory says
Rhubarb is great though. I think technically its a vegetable. If only we could cut out the sugar. But is just too good!
Lauren says
Danish and probably other Scandinavian cooking uses rhubarb more like a vegetable a lot in fresh recipes like salads and more dinner/non-sweet recipes. Worth checking out! Also, rhubarb is great in chutneys, which still call for sugar to balance it out but I always cut the sugar in half and they’re excellent. I use it as a marinade and glaze then for pork loins or other roasts.
Annette says
WHAT……..rhubarb crisp isn’t for breakfast! I eat it for every meal when I make it. I love rhubarb crisp.
Jenn @ Deliciously Sprinkled says
I LOVE LOVE LOVE rhubarb! I will be making your recipe this summer for sure, they look delicious! 🙂
Karen @ From the Garden Table says
These look so delicious! My rhubarb is so close to being ready, I can’t wait much longer! I will definitely try these.
Mallory says
Thanks, Karen. Let me know if you try them.
Sheila says
Hi there, was wondering 5it would be too much to add strawberries to the rhubarb mixture? Love that combination!
Mallory says
You might be able to add a substitute a few strawberries in for some rhubarb. I would worry about them getting too watery since strawberries are more juicy than rhubarb. You could try adding a bit of corn starch. I’ve never tried it so if you do let me know how it goes. I love strawberries and rhubarb too!
Tina says
Try adding strawberry jam , same flavor not as wet . We do this for our rhubarb pie , my father in law likes it a little sweeter and strawberry jam does the trick .
Matt Robinson says
Love these Mallory, so perfect for Summer!
Mallory says
Thanks, Matt!
JUDY says
This is better than any pie that I’ve made. My husband says no need to roll out pastry anymore!! So yummy!!
Mallory says
Thanks, Judy. My husband says the same thing. I’m happy to know they were delicious.
Gail says
Just the comment I have been waiting for.
Ashley | The Recipe Rebel says
I have been pining for some rhubarb this week! We moved in December and last summer we had a huge rhubarb plant, this year we have zero 🙁 I need to get my hands on some and make this!
Erin {Delightful E Made} says
Nothing brings me back to my childhood like rhubarb in the early summer. My mom grew 4-5 big bushes by her garden. 30+ years later they are still there! I need to make a batch of these bars to take me back. Have pinned!!
Mallory says
Thanks, Erin! I have good memories about picking rhubarb when I was little too.
Megan - The Emotional Baker says
I don’t bake with rhubarb enough. These bars look delicious and I hope I get a chance to try them 🙂
Ai Lin says
Hi Mallory! These bars look like the perfect thing for the warmer weather. I was just at the store earlier and saw these beautiful rhubarb, I will be sure to pick some up the next time I am there so I can make your lovely rhubarb bars. 🙂
Mallory says
Thanks, Ai!
Ginnie says
These look so good! I’m going to keep my eye out for rhubarb at the store:)
Nici says
I have never cooked with rhubarb before, but these bars look amazing! I can just picture the tanginess with the sweet goodness! Thanks so much for sharing these at my Creative Ways Link Party! Have a wonderful weekend!
Blessings,
Nici
Alex | Thrifty Below says
GAHH these look perfect! I love rhubarb (strawberry-rhubarb pie is my favorite dessert!), and can’t wait to get my hands on some so I can try these bars! I pinned the recipe to save for later. Thanks for sharing!
I’m stopping by from the Creative Ways Link Party.
Mallory says
Thanks, Alex. I hope you enjoy them.
Valerie says
I made this tonight. ALL my family grows and bakes rhubarb. I swear this is the best rhubarb dessert I’ve ever tasted! Buttery, sweet, and tart. The texture is outstanding – chewy and moist! I put it in 2 pans: a 9×9 pyrex plus a bread pan and that was perfect since i didnt have the right sized pan. All of my family tonight said it was better than all the rhubarb crunches we all make. I might experiment with a bit of coconut or a glutin free version in the next weeks, but this is going to be my forever rhubarb dessert recipe . Thank you so much Mallory!! i read hundreds of rhubarb recipes before trying this. I chose it because i liked your cold butter technique. Cheers to you!
Mallory says
Thanks for letting me know how it turned out, Valerie. I’m glad you loved it. Getting comments like this makes creating recipes and writing this blog so much fun!
Shana Sutton says
Totally pinned this! looks super yum!
linking up from the Weekday Mixer Social Media linkup. nice to meet you.
Shana from Technotini
Mallory says
Thanks, Shana!
Melanie says
These look so delicious! I need to make them.
Joyce says
Hi Mallory,
These look awesome. I have 3 recipes in the oven. I have extended the time twice for the 2nd baking because it doesn’t look set. Will it set after I take them out?
Mallory says
Hi, Joyce. They should be mostly set by the time you take them out. If you shake the pan, they should barely wiggle when they’re done. Let me know how the turned out.
Nichole says
Mine also Did this cooked for an extra 10 min and still a very running topping but still tasted good not sure what went wrong.
Mallory says
Thanks for sharing your experience, Nichole. I’m getting the feedback that the baking time should be longer. Also chilling the bars before cutting them will help them set up.
Sharon says
Hi, can Splenda be used in place of the two cups of sugar?
Mallory says
Hi Sharon, I have never used Splenda in baking so I am not sure. Let me know how it works if you try it.
irene says
I have tried splenda and it works perfectly with the recipe and is just as yummy
Kim says
Thanks Irene! This is exactly what I wanted to know 🙂
Mary Allen says
Can these be frozen after cutting?
Mallory says
I have never personally tried it. I think it would work. They’re might be a risk that they rhubarb would get watery when thawed out though.
valerie nickless says
I live in the UK is icing sugar the same as powered sugar needed for this recipe
Mallory says
Powdered sugar is a finely ground regular sugar. If icing sugar is similar to that, it should work.
Louise says
Icing sugar is the same as powdered sugar, in Canada anyway.
Mallory says
Thanks for the clarification, Louise. I have never ran across icing sugar here in Pennsylvania.
Ann says
Powdered sugar is icing sugar it is what is used making icing and to shake over some baked good, caster sugar is also known as instant dissolving sugar very fine grain. you can go on line and fine what all the sugars are.
Louise says
I made this, and it was very tasty. However, it was very runny, and I did cook it for the 30 minutes. It did not set up till it had been in the fridge overnight. The rhubarb was well cooked. Is the the way it is supposed to be, or should it be cooked longer.? The photo gives the impression that this is served like a square or bar cookie, but mine more closely resembles a thin slice of pie.
Mallory says
Check for doneness by wiggling the pan a bit in the oven, it should barely jiggle when they are done. They will be runny if they are hot out of the oven. Be sure to cool them completely before slicing. Putting it in the fridge overnight will help it set up too. I served mine as a bar like in the picture. They are a bit to gooey for finger food though. Most of us used a fork. I hope you enjoyed them!
Reyna says
Ohhh yummy! Rhubarb is one of my favorite summer treats! Hopped on over from SITS, great blog!
Mallory says
Thanks, Reyna!
Jen says
Had this recipe saved to try it. Made it last night and it is very good! I did have to cook it much longer than the recipe says. It was probably another 10 minutes, at least. I just kept checking it until it looked not jiggly. The bottom is pretty crumbly, so next time I will try to pat that down better.
Very delicious rhubarb dessert!
Mallory says
I’m glad you enjoyed it, Jen. Thanks for sharing your experience with the recipe. I appreciate knowing how it turned out for others.
Cindy says
I was wondering if you can use frozen rhubarb. I have some in the freeze and would like to use it now that I have found a good recipe.
Mallory says
I would think you could. I would just be sure to drain it well after it thaws so it isn’t too watery. Let me know how it turns out if you try it.
Teri says
I just made this! Easy. I had to bake it 10 minutes longer to set. And, couldn’t wait until it cooled! So, the taste and texture are wonderful! The recipe is a keeper. Thank you for sharing it. My friend had just given me the rhubarb. Perfect timing.
Mallory says
Thanks for sharing your experience, Teri. I’m glad you liked it!
Rhonda says
Have this in the oven right now!
Mallory says
Awesome, Rhonda. Your in for a treat! Hope you enjoy.
Amy Shonsta says
These bars were excellent! Next time I think I’ll add less sugar, as I found them sweet. Everybody that I shared them with loved them as is!
Great recipe!
Mallory says
I’m glad you loved them, Amy. Thanks for sharing your experience!
Wanda says
Fantastic recipe! I did add two teaspoons of cinnamon to the filling. I had to bake it for an hour for the filling to set. Everyone loved it so I will be making it again!
Mallory says
Thanks, Wanda. Cinnamon is a great idea. Thanks for sharing your experience.
jean selman says
do you have good blue berry jam recipe i would love to get one and thanks for the rhubarb squares i am making this one for sure thanks again jean
Mallory says
Thanks, Jean. I hope you enjoy them. I have actually never made blueberry jam. That would be a good project for me to tackle this summer.
Renate Schmocker says
I made these bars from the rhubarb from our garden and it was really delicious! Because our rhubarb is really sweet, I cut the sugar in half and have decided that the next batch I make will have a streusel topping from another rhubarb recipe that I have, and I may even cut the sugar even more!
Mallory says
Thanks for sharing your experiences, Renate. A streusel topping sounds delicious!
Elsie says
Very good but sweet
Mallory says
Thanks for sharing your opinion, Elsie.
Teresa says
I am going to try these bars. In reading other people comments about them being too runny I wonder if adding some cornstarch or flour would help?
Teresa says
so after a little more research I am finding people recommend instant tappico pudding for a thickner instead of cornstarch or flour.
Mallory says
That would be very interesting to try. Thanks for sharing your research.
Alison says
There is actual tapioca flour you can buy. I had trouble finding it in the stores but the local Amish market always has it in stock. It works great for fruit pies. Better than all purpose flour. If I don’t have it on hand than I prefer cornstarch. I have found flour to be unpredictable. If the chosen fruit has more moisture than usual it will not thicken as well. Just prior experience.
Mallory says
Yes, adding a bit of cornstarch or flour might help. Also be sure to bake them long enough. I’m wondering if my oven runs hot and that’s why mine were done faster. So be sure to bake them until they don’t wiggle when the pan is shook and then cool completely or even chill them before cutting them. I would love to hear your experiences!
Mary Allen says
Absolutely yummy but MUCH too sweet…..& I even cut the sugar in half in the rhubarb filling and now wish I’d also cut the powdered sugar in the shortbread. Next time I’ll try 1/2 the sugar on both parts. Great texture and custard-like filling though….will just do a bit of tweaking next time !
Mallory says
Thanks for sharing your experience, Mary. I love hearing feedback on what people thought. I guess I have a serious sweet tooth. Ooops. 🙂
Carla says
These came out beautifully and were quite popular. I did have to cook them for a bit longer, and I think the next time I will cut the sugar – especially in the crust.
Thank you!
Mallory says
I’m glad you enjoyed them. Thanks for sharing your experience, Carla.
Vickie says
I have these in the oven right now. I used the rhubarb out of the freezer and am thinking that is why mine weren’t done after 35 minutes. I left them in for another 20 minutes.
Rosemary says
Made them tonight! Yummy!
Mallory says
Thanks, Rosemary.
Maggie Pereira says
Made them twice so far……very delishious!!! I also added a tsp vanilla to the filling, used salted butter so eliminated the salt.
thanks for sharing this recipe.
Mallory says
Thanks, Maggie. Vanilla sounds like a delicious addition.
Sally Anderson says
I tried these bars last night and they were delicious.I followed the recipe exactly,however I use my kitchen aid stand mixer for cutting in the butter.I do the same with pie crust and it works well and is quick.Thank you for a new recipe for my rhubarb.It will be a regular in my family.
Donna Howard says
Sounds like a great recipe. I will be trying it soon. It sounds a lot like the rhubarb pie my MIL has made a lot, and now I do. Two things about that. One, we stir the filling partway through the cooking. I don’t know if people can do that with this recipe, but it helps with the crust on top thing. Also, we then put a meringue on top and bake that. So good! We love rhubarb here, and eat quite a lot of it, so this will be a nice addition. Thanks for the recipe.
Snow says
This recipe looks amazing! I was wondering if it would work with my frozen rhubarb from last summer? Would I need to make any adjustments to (like coating in some flour or cornstarch) since they may be more watery than fresh rhubarb?
I am excited to try this, I love rhubarb anything. 🙂
Mallory says
I’ve never tried it, but I think it would work. I would thaw the rhubarb completely and make sure it is well drained. Tossing in an extra Tablespoon of flour would probably be a good idea. Happy Baking!
Angela says
Good stuff! Thank you for the recipe! A keeper!
Kathy says
I added 1 more egg, left the temperature at 350 and baked them for 45 minutes!! They are to die for, the best rhubarb recipe I’ve ever tried. So much flavor, the rhubard taste is awesome! Thanks.
Sarah says
Delicious! I let them cook for about 40 minutes and they were perfect! Even able to cut them and enjoy them after cooling for about 30 minutes, but still a little warm. Love them, and can’t wait to make them again. I have two huge, ancient rhubarb plants in my backyard.
Michelle says
Found this recipe and was excited to make it. Followed it to the letter and it turned out awful. The rhubarb mixture had to be spread on top of the crust causing it to break apart. I went ahead and baked it hoping it would work out but it didn’t. I was so hoping it would turn out and it smelled delicious baking.
Mallory says
I’m sorry it didn’t turn out for you, Michelle. This is a favorite recipe of many people. Im not sure what went wrong, but the rhubarb mixture should be runny enough that not much spreading has to be done.
Carissa says
These are amazing!
I’ve made them twice and both times they came out with a crispy crust on top which I just pick off once cool haha. I use an electric mixer to mix all but the final addition of rhubarb. I’m wondering if I should stir the entire mixture by hand?
Mallory says
Hi Carissa. The electric mixer is probably what is causing the crust. It beats up the eggs into a foam that forms a crust, which is fine if you don’t mind a crust. Mixing it by hand using a whisk would probably prevent the crust from forming.
Laura says
My grandmother has been making these rhubarb squares all my life and they have always been my favorite dessert. I’ve never seen the recipe online before but it’s extremely similar to my grandmothers so I have to assume they taste nearly the same. While I haven’t tried your recipe I would encourage anyone to make these-they are AMAZING and may become your favorite spring dessert 🙂
Rose says
I made these bars and brought them into the office today. They are a hit and I’ve had some requests for the recipe. Sending people your way!
Natalie says
Recipe is great. However baking directions are off. Took about 20 minutes for crust and almost an hour to bake the filling. I also added a little nutmeg. So good 🙂
Jody says
I’ve seen many rhubarb recipes add cornstarch. I’m wondering if that would help thicken/set the top. Thoughts?
Ashley says
Do these have to go in The fridge overnight?
Danielle says
Wondering the same thing?? Do they need to be refrigerated overnight? And how long do they keep?
Gisele says
Hi. Just wondering how to make this gluten free?
Mallory says
Hi Gisele, I have no experience with gluten free baking. But it you have a gluten free flour substitute you like, it would probably work.
Andrea says
I decided to bake these for a BBQ this afternoon as it’s rhubarb season…I just took them out of the oven.
They smell amazing! And I did a taste test and they are delish!
I ended up adding a bit more cook time over the 35 mins as mine were quite a bit jiggly still in the middle.
Will let them cool and may try chilling them if I have time before the BBQ.
Thanks for a wonderful recipe!
Christina says
Hi! Can’t wait to try this delicious looking recipe but was wondering if you take the skin off the rhubarb first? Growing up my mom always taught me to peel the skin off the rhubarb before using it in our pies so I wasn’t sure if you did that with this recipe. Thanks!!
Mary says
Made these tonight, but they have a sweet crust on top. Not sure what I did wrong. Followed the recipe as written. I’d post a photo if I knew how.
Mallory says
Hi Mary, it was probably due to beating the eggs too long.
Amanda Loughran says
I made these a couple weeks ago and they are great. My husband has now asked for rhubarb/custard mini tarts and I’ve been unable to fit a good recipe. Apparently, I made them a few years ago, but no clue what that was! Wondering if the filling for these bars might work in pastry shells. Has anyone tried that? Or any opinions on that?
Thanks!
Mallory says
I would think it would work. The filling isn’t to far off from rhubarb pie filling. Either of those would probably work
Jayne says
Just took out of the oven and the topping looks and tastes like meringue. The filling was think before baking. Taste ok, a bit runny because they are warm. Bit disappointed, any suggestions?
Mallory says
They are definitely best when cooled completely in my opinion.
Jennifer says
I have had these in the oven for 50 minutes so far and the filling is still very loose. I liked it and it pretty much liquid in the middle. I followed the recipe to the letter. I’m no ot sure what happened.
Betty Weber-Maxted says
I love shortbread & rhubarb so decided had to try this recipI followed the recipe exactly as posted but I doubled it to take to a church function baking in a 10x 15 pan. After 30 min of baking the fiilling was still not setup so added another 20 min & still not done took a total time of 1 hr 10 min til filling finally setup. I sifted a liittle powdered sugar on top just b4 I walked out the door with them. They are very tasty!
Bella says
Very tasty rhubarb bars. A friend of mine gave me a whole bunch of rhubarb from her garden and I wanted to make something tasty with them used this recipe and it was totally worth it.
Jan Schwantes says
I made this today. They didn’t look right after 35 min so I left them in the oven are about 15 more min. They looked good but after I let them cool I cut a piece to try one the flavor was good but the texture still seemed a little undone..
Meleia says
Do you need to refrigerate or can they be left out over night?
Mallory says
I would refrigerate them.
Michele says
Hi Mallory,
I can’t wait to try these! Do you think I could freeze them?
Mallory says
I’ve never tried it, but I think it would work.
Brittany says
I tried these for the first time two years ago and it has become my go to rhubarb recipe. It has never failed me and is a huge success with family and friends. Thank you for the recipe Mallory!
Charlynn says
We just moved into a house with rhubarb plants (which I love) so I found this recipe searching for rhubarb recipes and went outside and had my first rhubarb harvest and made these!
I thought I turned the heat down but apparently I forgot. I went to check my bars at 30 minutes and they were prefect and oh so delicious! In the future, I’ll bake the crust 7-10 minutes longer and leave the heat at 350 for 30 minutes. Delish!
Charlynn says
Oh, and I reduced the sugar to 1 1/2 cups
Stephanie says
Whole eggs? Not just the whites?
Naomi says
Mmm! These are so good! One cup of sugar plus a generous spoonful of real whipped cream atop these was perfect. Thanks for sharing!
CathyParker says
I made these for the first time after harvesting and freezing 50+ cups of chopped rhubarb. Just used 1 cup of sugar in the filling and we thought they were perfect. Making again for a blueberry picking party tomorrow. Thanks for the recipe.
Mallory says
Thanks, Cathy. Glad you loved them.
Amanda Kolasa says
Are you supposed to keep them refrigerated then??
Nicki in Boise says
Great recipe! We loved these little bars & followed recipe as given! Thank you for sharing : )
Rhea says
Has anyone tried to freeze the leftovers? They sound delicious!
Mary Tee says
Question? Can these bars be frozen? Does it change the consistency?
Jan DeCoste says
I tried freezing them once, but they were quite mushy when thawed:(
Kristina says
Delicious! I cut the recipe in half (included 2 eggs) to put in an 8×8 pan. I had to cook the crust an extra 5 mins and the bar with filling an extra 10 mins or so.
I didn’t have white sugar, so I used 3/4th cup coconut sugar instead, it made a brown color, but tasted great with the rhubarb.
Next time, I would cook even longer because this time the final result was still a bit mushy/soft, and I would use parchment paper on the bottom because the crust sticks even though I had buttered the pan thoroughly.
It is quite delicious and we each had a small taste for breakfast. 🙂 Keeping the bars covered in the fridge for afternoon snacks over the next few days!
I also learned that you can make powdered sugar simply by blending a regular sugar in the blender for 30 seconds. I will try this next time!!
Karine says
They are delicious but i do have a question: How long do they last on the counter or in the fridge ?
Thanks
Mallory says
They will last for about 3 days in the fridge.
Megan Smith says
How long do these last? Thinking about making them for a picnic but would need to make them two days before the event.
Lynda C says
These are delicious and so easy to make. I did cut the sugar down to 1 1/2 cups as it was the red rhubarb and I find you don’t need as much sugar if it is the red rhubarb rather than the gree. Did have to bake longer than 35 minutes, about 10 minutes. I did dust powdered sugar on top. Difficult time waiting for them to cool before slicing and eating. Made several times and always a hit, had people ask for recipe.
Brandy says
Making these rhubarb bars today!! In my house they will be gone be evening.
Lindsay T says
Made these tonight and they turned out great! The shortbread crust is amazing. I used Dole frozen rhubarb, thawed in the fridge and drained off the excess water. I also used half the sugar (1 cup) in the filling. So good!…Thanks for the recipe!
Suzanne says
This looks delicious, thank you for sharing!
Cynthia Wolf says
Incredible! I had something similar at a local restaurant and was looking for a recipe to duplicate it at home. This is the one! So delicious! Before measuring the flour for the custard, I put 2 Tablespoons of tapioca in the measuring cup and then filled with flour to 1/4 cup. I baked it for 40 minutes. No wiggle, no waiting for it to set or refrigerate. Served to rave reviews 2 hours later.
Suzanne says
This looks so good! Do you use this crust for any other recipes?
Vanessa says
Thanks of sharing! Does it keep long?
Kim says
In my house it is gone while still warm. I have kept it in fridge for a few 3 days
Dolores says
This is almost exactly like my mom’s recipe. The only difference is she added 1 cup chopped walnuts to the crust, 1 1/2 tsp baking power and 1 tsp vanilla to the filling. It’s been a FAVORITE of my family for years!!! Try it, you won’t be disappointed!!! 🙂
Kim says
My only problem is waiting till completely cooled to cut and eat. We usually have 1/2 the pan gone while it is still warm. Not as clean pieces but oh soooo good! Thank you
Mary says
I’m glad to hear you’re enjoying the recipe, Kim!
Jackie says
I absolutely LOVE rhubarb and as a child, we had tons of it on the farm. I now live in the city where rhubarb is scarce and ridiculously expensive. None of my friends said they liked it, but they explained they would try my rhubarb because they love my baked goods. I looked for a “different” dessert that wouldn’t be stringy or with strawberries which were two of the big undesirables. They both love shortbread so I gave this recipe a try. Very easy to make and my friends loved it. They even took some home. My sister came to visit the next night and she has always liked rhubarb but really liked that this was different than pie or crisps. She asked for the recipe. I am making another batch tonight. I wouldn’t change a thing. This farmers daughter approves! Thank you!
Mary says
I’m so glad you like the bars, Jackie!
Norma says
Ok, i made yhese bars three times in the ladt two weeks. Yes, they are that giod! I used the full amount of sugar every time.
Mary says
I’m so glad you like them, Norma!
annie fujii says
Can these rhubarb bars be frozen?I need them in 1 week.
Mary says
Yes, they can be frozen, but they won’t be quite as nice when thawed. When possible, I try to make them when I’m ready to serve them. If you’re trying to preserve fresh rhubarb, the rhubarb may be frozen without any issues at all.
Lou says
I don’t see where the ratio of ingredients are for the bars, I really want to make these
Mary says
The ingredient amounts are all included in the printable recipe card at the bottom of the post, Lou. You can also use the handy Jump To Recipe button at the top of the post.
Holly says
These were delicious! I added 2 tsps of vanilla extract, perfect. After I diced the rhubarb, I added 2T of sugar and marinated overnight.
Mary says
I’m so glad you like them, Holly!
Rachel says
Can I use becel margarine instead of butter for crust?
Mary says
I’ve never tried using margarine, but I’m guessing it could work for the crust, Rachel.
Rose says
Will definately try this soon! Just picked 9 quarts of rhubarb from my backyard patch. Love new recipes and thank you!
Mary says
Rose – Nine quarts, I am a little envious I would love to stock up my freezer with rhubarb. Happy baking!
Emily says
Turned out so good! Thank you for a simple recipe!
Mary says
Emily – You are so very welcome.
Melody A Cooper says
AMAZING! One of the best things I’ve ever eaten!! The tanginess of the rhubarb, the wonderful crust, I just can’t say enough good things about this bars. Thank you so much for the recipe.
Mary says
Melody – Rhubarb season just isn’t long enough. I am so glad you enjoyed this recipe.
Mary L. Crawford says
This is an excellent recipe! I’ve tried other bar recipes and not impressed. I do like the powdered sugar in the crust. Four cups rhubarb much better than 2! I cut sugar back to 1 1/2 cups after reading comments. I used fresh rhubarb and even used some of the juice that had accumulated in frig. So easy and just like that – pan is empty! Thank you!
Mary says
Mary – Thank you for sharing.
Bonnie says
Should these rhubarb bars be stored in the fridge? I’m guessing so, but want to be sure. Gonna try these soon. 😃
Mary says
Bonnie – Yes store these in the refrigerator.
Caitlin says
I add a pinch of cardamom to the crust and a dash of vanilla to the filling, but I think this is now my new go-to rhubarb recipe. 💕
Mary says
Caitli- That sounds perfect! I love hearing how my readers make a recipe their own. Enjoy!
Laurie Smith says
Made these last night and let me tell you AMAZING. I am a fanatic for rhubarb. My husband just stood at counter with a fork eating them straight out of the pan, told him I could get him a plate and he mumbled with a mouthful he was good. No need for pies anymore this by far is even better!!!!! I really wanna eat more but I’m showing great restraint lol
Mary says
Laurie – I know EXACTLY what you mean! These bars are just irresistible. It makes my Monday to know you and your husband enjoyed them so much!
Jo says
Love your description, Laurie Smith, of your husband eating it straight out of the pan and no plate, thank you very much! I’m trying the recipe today, will make it as written, and I look forward to a similar result. I’ll post my review tomorrow.
Mary says
Let us know how it goes, Jo!
Krista says
Love this recipe. Easy to follow and didn’t take a lot of time or skill. I did cook it 10 minutes longer than the 30 minutes in the recipe though. Definitely will be making it again.
Mary says
I’m thrilled that you’re enjoying the recipe, Krista!
Brandon says
Went to the farmers market today and got cherries and rhubarb. Came home and immediately made these with 1 cup cherries substituted in and they were amazing. Great summer dessert 🙂
Mary says
I’m so happy to hear the recipe is a hit, Brandon!
Amy says
These are amazing! However, I had to bake them for about 50-55 min and my oven cooks hot. Usually takes less time! Otherwise great! Thanks foe sharing!
Mary says
Amy – Good to note. There can be variations in baking so keeping an eye on things towards the end is always a good idea. Have a great day.
Kathy says
I tried it! It came out fine , cut the sugar as well , 2 cups would be way too sweet , the only thing I wasn’t too happy with the rhubarb was not really cooked , still very firm ? Maybe longer cooking time …..
Pam says
This recipe is totally delicious. I’m wondering, how would it work if I used blueberries instead of rhubarb? Thanks.
Nancy says
This may well be my families favorite dessert. Or it certainly ties for the top three. I almost feel guilty taking compliments as it is so easy.
Mary says
You take those compliments with a smile, Nancy. It is crazy but these bars are really that good. I feel like I am bragging when I say that, but I just can’t help it. Everyone needs to make them.
Debi Moncrief says
This dessert was delicious!!! had Daughter and her family over the loved it even my 6year old loved it. Will make again for sure.
Mary says
It is a keeper! Thank you for sharing, Debi.
Bobbie DeBoard says
My friends loved these bars. For a delicious savory way to use rhubarb searching for a recipe for Rhubarb Tagine… Also, I’ve done rhubarb + red lentil soup but have yet to try the recipe for a roasted rhubarb (+chickpea) burger.
Mary says
Those are some great ways to enjoy rhubarb!
Annie says
Want to try these! Could I use brown sugar?
Mary says
I would not recommend it, Annie.
Janice says
This is so quick and easy to put together! I agree with others that it was too sweet for my taste, so the next time I will cut the sugar to 1 1/4 cups. I drained my frozen rhubarb overnight in the fridge. I didn’t squeeze it. My frozen bag of rhubarb had only 3 cups , so I added a cup of cut up strawberries. I also added a ”glug” {about 2T} of heavy whipping cream so it would be a little creamy. I will make this again!
Mary says
Sounds amazing, Janice.
Jamaica says
Made today for first time. Used about 1.25 cups of sugar and defrosted room temperature rhubarb.
Suebee says
The crust is what perfects these amazing bars!
Mary says
I think so too! Happy baking.
Teresa Churchill says
This recipe is so so good! Others mentioned that it seemed sweet, so I decreased sugar to 1.5 instead of 2. The result is the perfect balance of tangy sweetness.
Mary says
I’m glad you liked the rhubarb bars, Teresa. Happy baking!
kathy says
i made these. the only thing i found was i reduced the oven temp and after 25 minutes it was still jiggly so i bumped back up the temp to 350. now i’ll check to see if they get done i put a extra 10 minutes on cooking time. thanks for the recipe.
Mary says
You are welcome, Kathy. I hope you love the rhubarb bars.
Jan DeCoste says
These rhubarb bars are delicious. The shortbread base has icing sugar rather than granulated sugar and that gives it a lovely texture. I did reduce the sugar in the filling since we enjoy the tartness of rhubarb.
Using an 8×8 pan, I halved the recipe which is good since my husband I devoured the pan of bars.
If you have rhubarb growing in your garden, you really should try this recipe!
Mary says
I’m so glad you and your husband loved the rhubarb bars, Jan! Cooking with fresh rhubarb really does produce some amazing desserts. Happy baking!
Susan Hansrn says
Perfection. So much easier than a pie and I love the crust. Thank you!
Mary says
You are welcome, Susan. I’m so glad you’ve been loving the rhubarb bars; the crust is my favorite part, too. Happy baking!
Thalia says
Reading the recipe, step one doesn’t mention adding the butter. I’m hoping I’m correct by assuming that is an essential part of that step.
This evening I’m going to get some more rhubarb from my neighbor and try out this recipe.
Mary says
Hi, Thalia! In the first step of the recipe card, it’ll say to cut the butter into the dry ingredients. I hope you love the rhubarb bars!
Marlene says
I missed the part where you turn the oven down to 325 and ended up baking for 30 min at 350. It looks ok though. Haven’t tried it yet.
Mary says
I hope you love the rhubarb bars, Marlene.
Heidi says
EXCELLENT I baked these for my client who is on a low carb/low sodium diet. I only substituted the sugar and powdered sugar. I read all the comments and modified accordingly. Turned out excellent! 10 carbs and 37 sodium.
If you want my exact recipe modifications let me know. I cut the sweetener by close to half, reduced the salt, cut the rhubarb to 3c and added 1c of thawed and drained strawberries, added cinnamon, vanilla, and 1tbsp tapioca because the comments repeatedly said the bars were runny.
Mary says
I’m so glad you were able to adapt the recipe to suit your client’s needs, Heidi. Adding strawberries sounds delicious. Happy baking!
Maureen says
Have you frozen these bars?
Mary says
I haven’t tried that, Maureen. I’m guessing that the custard-like filling won’t work well for freezing. It’s worth a try with one serving though. If you do try it, let me know how it works for you!
Karen says
Delicious! cooked a little longer than recipe called for.
Mary says
I’m glad you loved the rhubarb bars, Karen!
Janice says
Made these last night for my husbands coffee group and they loved them!!!
Mary says
I’m so glad the rhubarb bars were a hit with everyone, Janice! Happy baking.
Barb P. says
This dessert, using rhubarb from my backyard, “sold” very well at the event I brought it to. More people like rhubarb than I thought, which was gratifying. I followed all the tips on cooling etc, and backed off on the sugar a bit. It was a hit, and I liked it too. 🙂
Mary says
Rhubarb is a surprisingly popular ingredient in the spring, Barb! A lot of my biggest recipes right now are rhubarb-based. I’m glad you loved the rhubarb bars. Happy baking!
Jane says
I made these and substituted I cup strawberries and one pint blueberries with 2 c rhubarb. Also added 1/2tsp nutmeg and I tsp cinnamon. Also added crushed pecans to crust. Omg. This is my go to from now on. Served w whipped cream.
Mary says
That sounds delicious, Jane. I’m glad you were able to find a way to make the recipe work for you. I hope you continue to enjoy the rhubarb bars, and happy baking!
Heather says
I really like them but definitely do not put the 2 cups of sugar in the sauce. I’m going to see what 1.5 or even 1 tastes like. They were way too sweet.
Mary says
I’m glad you like the bars, Heather. They should adjust fine with less sugar.
Ava says
The rubarb bars are amazing! A big hit for the whole fam!
Mary says
Glad to hear it, Ava. I hope the recipe becomes a staple in your kitchen. Happy baking!
Kate says
We love Ruhbarb anything. Thank you for the great recipes. Can’t wait to try this one.
Mary says
You’re welcome, Kate! I hope you love the rhubarb bars.
Mary Jo says
I love rhubarb and have had it many different ways. I think Rhubarb Bars is my favorite recipe
Mary says
It’s one of our recent favorites, too, Mary. I hope you continue to love the rhubarb bars, and happy baking.
Fiona says
Delicious recipe and another way to eat lovely rhubarb. My husband would have ate the whole tray…….if I let him 😂🤣 Thanks for the recipe 👍
Mary says
You are welcome, Fiona. I’m so glad you and your husband loved the rhubarb bars! Enjoy, and happy baking.
Brandon says
Made some with my fresh rhubarb from the garden. Reminds me of my grandmas peach cobbler a bit.
10/10 love the recipe.
Mary says
Glad to hear that the rhubarb bars reminded you of your grandma’s recipe, Brandon. That’s always a nice compliment to receive. Enjoy, and happy baking!
Nikki says
Been my go to recipe for years. Everything is perfect in this recipe. I always add a cap full of vanilla extract because who doesn’t love vanilla to their bake goodies. Other than the vanilla there is nothing you need to change. The 4 cups of rhubarb is roughly 5 stalks.
Mary says
I’m happy to hear that the recipe is a keeper for you, Nikki.
Lea says
Love these bars. Can make and freeze these?
Mary says
I’m so glad you like the bars, Lea. I don’t typically freeze them. They will be much softer when thawed.
Bonnie says
Love trying a new rhubarb recipe!
Will be making this soon.
Will probably reduce the sugar a bit.
I make a strawberry/rhubarb custard pie and it calls for 1tsp. of almond extract. We really like it!
Thinking of added the almond extract to this also.
Mary says
I hope you love the rhubarb bars, Bonnie. I haven’t tried adding almond extract to this recipe before; if you decide to try it, please let me know how it turns out! Enjoy, and happy baking.
Lisa says
The flavor is excellent (I cut back on the sugar in the filling to about 1.5 cups after reading the comments). My own personal preference is that I would like the ratio of shortbread to be higher. I might make it in a 9×9 next time and then just cut back on the rhubarb slightly. Also, make sure the dish is VERY well greased. I think I under did mine and they don’t come out quite so pretty. Still yummy though! This is my first time doing just rhubarb, no strawberry, and I liked it!
Mary says
I’m glad the rhubarb bars turned out well for you, Lisa! Enjoy, and happy baking.
Lisa Loper says
Can the bars be frozen after baked? I need to make them ahead of time.
Mary says
Hi, Lisa. You should be able to freeze these bars without an issue. Happy baking!
Diane Wagner says
I baked in glass casserole for 35 mins. The squares were very tasty but too runny and the top was crusty. I don’t know why they were not solid but very runny custard. What could I have done wrong? Maybe I beat the filling too much before folding in the rhubarb?
Mary says
That possible, Diane. Did they firm up as they cooled? Did you try putting them in the refrigerator? It’s always hard to guess when I’m not in your kitchen with you.
Amy says
I made the recipe with 1 1/2 cups of sugar. It was delicious and fairly simple to make! The most effort was the crust but it was worth every bite! I’ll definitely make this again!
Mary says
I’m thrilled you enjoyed them, Amy.
Sandra says
Delicious…. I made a mistake and put in 1/2 cup of powdered sugar in the base. I put 1 1/2 cup white sugar in the filling and doubled the rhubarb, because that’s what I had. I ALWAYS pour boiling water over the rhubarb and let it sit maybe 5 minutes then drain. It turned out perfectly. Thank you for sharing. Also it was so easy to make.
Mary says
I’m so glad you like the recipe, Sandra.
Kathy Drushal says
These were AMAZING! I added 1/2 lemon zest to the crust, took them to next level!
Mary says
I’m so happy to hear they’re a hit, Kathy.
Nancy says
I made these quick and easy bars and my husband loved them. I will be making often.
Mary says
I’m so glad you’re enjoying them, Nancy.
Renee Pope says
We love these bars, always get asked for the recipe! My only problem is that they are a bit of a pain to get out of the pan…. Usually get quite stuck. I grease my pans with olive oil. Any suggestions to fix this?
Mary says
I’ve been making them with parchment paper lately, Renee. If you line the pan with parchment, you should be able to lift out the bars and then easily slice them out of the pan.
Michelle McNickle says
They were delicious but the top was all mushy not bar consistency. Not sure what I did wrong.
Mary says
The top of the bar should be a bit custard-like, Michelle. However, the base should be firm.
RS says
I made it exactly as written, except I used 3/4 C sugar based on the comments about it being too sweet, and it was lovely! I was even able to enjoy after letting it cool for about 15 minutes on the oven and putting a slice (or two) in the fridge for another 10. I used fresh rhubarb in mine and baked it for a little over 30 minutes. It did form a thin crust on the top but I didn’t mind it at all. I will add vanilla next time I make it. Pretty easy and a fun spring / summer treat! Thank you for the recipe!
Mary says
I’m glad you’re enjoying the bars!
Carolyn Baldwin says
Just made these and they turned just perfectly! I baked them about 5 min longer but I think once they completely cool they’ll be just right.
For me personally that white crust on top is exactly what I want. Reminds me of home made lemon bars with that delicious meringue-y crust. Its going to be a challenge to not gobble these up! I think I’ll sprinkle a little powdered sugar on them. I cut out a 1/2 cup sugar but my rhubarb may be a little tart and I think they’ll benefit from the extra powdered sugar! Yum!!
Mary says
I’m glad the bars are a hit, Carolyn.
carolyn says
omgggggThis was super good i doubled it and put it in a huge jelly roll pan I usually don’t measure lol… so had to add a bit more than double for the base .. The topping custard i doubled then did 3 extra eggs as they were med size and my rhubard was still fairly frozen so i floured it and well i left it in the oven approx 20 min longer with the oven off too make sure the rhubard was not juicy any longer…. This is to die for i am doing a market this weekend and we will see how it goes if it gets there at all…. Thanks love it….
Mary says
I’m glad the bars are a win for you, Carolyn!
BigVin says
I use my Cuisinart food processor to cut in the butter for the crust. So much quicker!! I also beat my eggs in it and pulse in the rest of the ingredients, minus the rhubarb. Stir that in, and Wala..One dish prep!! Very good!
Mary says
I’m glad the bars are a win!
Sandra says
These were very similar to a recipe from a friend long ago, these were spot on except I added 15 minutes of baking time, but that being said, I used FROZEN rhubarb which I thawed and squeezed before adding. They did a little “weeping”, but nothing that affected their deliciousness. Thanks for reminding me of a favorite recipe — these are delicious. Also, less sugar — you have to know your rhubarb sweetness to determine that.
Mary says
I’m glad you enjoy the bars as well and love that you have a history with the recipe too!
Jackie B says
Great recipe, easy to make. I made them with 1/2 sugar, 1/2 Splenda, and they were very good. Since I make my own vanilla, I did add a tsp of my vanilla. I baked them 35 min and they came out great! Great way to use up some of my overabundance of rhubarb!
Mary says
I’m so glad you like the recipe, Jackie!
Michele says
I have lots of rhubarb from my garden and wanted to try something new. This recipe was the hit of the potluck, everyone asked to take it home with them, unfortunately for my husband not one piece left. I added 1/2 tsp salt to the base as I use unsalted butter, I added 1 tsp vanilla to the custard, definitely line your pan with parchment paper to make it easier to lift out of the pan.
Mary says
YAY! I’m so glad the bars were a hit, Michele.
Jen says
These are my favorite rhubarb recipe! Highly recommend! I have made them several times and they are always a hit!
Mary says
I’m so happy to hear that you love the bars, Jen!
Lisa says
Made these last night, wanted to try something different with rhubarb. These are pretty but these flavours don’t work, the shortbread base is bland and doesn’t do anything to enhance the rhubarb flavour. While I followed the direction and the adjustments, they didn’t wiggle at all when they came out of the oven, the bars end up being runny after leaving them in the fridge all night. They are way too sweet even after cutting the sugar in half. I think it’s the powdered sugar in the shortbread that makes it too sweet. Glad I tried it but won’t be a keeper rhubarb recipe
Mary says
Thanks for the feedback, Lisa. Obviously, we like them as written, but they can certainly be made to be less sweet. A traditional shortbread crust should do that nicely!
Deborah Mathieu says
I’ve made this recipe twice- both times the filling did not set- the first time- I didn’t realize it until they were out of the oven and cooled. Shocked when I went to cut them. The second time I kept cooking/baking waiting for the filling to set- it just never did. I finally gave up and did what i did the first time- I divided it up and put it in pie plate and microwaved it till the middle was cooked. It tasted really good- that’s why I made the recipe a second time trying to be more cognizant in checking before removing from oven. A friend asked me for the recipe (after the first batch and cooked in micro)- I gave it to her- asked her how it came out and she said it was a mess and threw the whole thing out…..
Mary says
That’s just beyond weird, Deborah. Twice for you and once for a friend? And you’re following the recipe exactly? The filling didn’t set as the bars cooled? Are you substituting an ingredient by chance? The filling is quite straightforward as a recipe, so I’m not sure what might be going wrong.
Ti says
Wonderfull! Simply a wonderful easy recipe with a great balanced flavor and flaky crust! I am a chocolate girl myself but I was found many times in the kitchen cutting sliver size pieces to enjoy! Definitely need to have self control when it comes to consuming the appropriate portion 😊