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Rhubarb bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert. Visit my blog for all the best rhubarb recipes on the internet. #rhubarb
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4.64 from 49 votes

Rhubarb Bars

Rhubarb bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert.
Prep Time15 mins
Cook Time45 mins
Additional Time2 hrs
Total Time3 hrs
Course: Dessert
Cuisine: American
Servings: 24 bars
Calories: 179kcal

Ingredients

For the crust

  • 1 1/2 cups flour
  • 3/4 cup cold butter cubed
  • 1/4 cup powdered sugar

For the filling

  • 3 large eggs, lightly beaten
  • 2 cups white sugar
  • 1/2 cup flour
  • 1/2 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 350 F for 10-12 min 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 and the refrigerate until chilled before cutting into bars.

Notes

The sugar in this recipe may be reduced if you prefer a more tart dessert.

Nutrition

Serving: 1bar | Calories: 179kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 41mg | Sodium: 113mg | Fiber: 1g | Sugar: 20g