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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}
Can the bars be frozen after baked? I need to make them ahead of time.
Hi, Lisa. You should be able to freeze these bars without an issue. Happy baking!
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!
I’m glad the rhubarb bars turned out well for you, Lisa! Enjoy, and happy baking.
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.
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.
Love these bars. Can make and freeze these?
I’m so glad you like the bars, Lea. I don’t typically freeze them. They will be much softer when thawed.
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.
I’m happy to hear that the recipe is a keeper for you, Nikki.
Made some with my fresh rhubarb from the garden. Reminds me of my grandmas peach cobbler a bit.
10/10 love the recipe.
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!
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 ?
You are welcome, Fiona. I’m so glad you and your husband loved the rhubarb bars! Enjoy, and happy baking.
I love rhubarb and have had it many different ways. I think Rhubarb Bars is my favorite recipe
It’s one of our recent favorites, too, Mary. I hope you continue to love the rhubarb bars, and happy baking.
We love Ruhbarb anything. Thank you for the great recipes. Can’t wait to try this one.
You’re welcome, Kate! I hope you love the rhubarb bars.
The rubarb bars are amazing! A big hit for the whole fam!
Glad to hear it, Ava. I hope the recipe becomes a staple in your kitchen. Happy baking!