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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}
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 🙂
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!
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 🙂
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?
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.
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.
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.
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.
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.
Good stuff! Thank you for the recipe! A keeper!
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. 🙂
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!
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 ?