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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
Nutrition information is automatically calculated, so should only be used as an approximation.
{recipe originally published May 2014 – recipe notes and photos updated 5/23/23}
This recipe is totally delicious. I’m wondering, how would it work if I used blueberries instead of rhubarb? Thanks.
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 …..
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!
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.
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 🙂
I’m so happy to hear the recipe is a hit, Brandon!
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.
I’m thrilled that you’re enjoying the recipe, Krista!
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
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!
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.
Let us know how it goes, Jo!
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. ?
Caitli- That sounds perfect! I love hearing how my readers make a recipe their own. Enjoy!
Should these rhubarb bars be stored in the fridge? I’m guessing so, but want to be sure. Gonna try these soon. ?
Bonnie – Yes store these in the refrigerator.
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 – Thank you for sharing.
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.
Melody – Rhubarb season just isn’t long enough. I am so glad you enjoyed this recipe.