If you have a soft spot for desserts that balance tangy and sweet perfectly, then you are going to absolutely love this Rhubarb Bars Recipe. These bars bring together the bright, slightly tart flavor of rhubarb with a tender, buttery crust and a lightly sweet filling that’s completely irresistible. Every bite bursts with a fresh fruit goodness that feels like a homemade hug, making them an ideal treat for any occasion, whether it’s snack time, dessert, or a thoughtful gift to friends and family.
Ingredients You’ll Need
This Rhubarb Bars Recipe is delightfully simple in terms of ingredients, allowing the rhubarb to really shine while the other elements provide the perfect texture and sweetness. Each component is essential, ensuring the bars bake up with a crisp, buttery crust and a luscious, fruity filling that isn’t overpoweringly sweet.
- 1 cup all-purpose flour: The foundation for a sturdy yet tender crust that holds everything together.
- 1/2 cup sugar (for crust): Adds gentle sweetness to the base without overwhelming the delicate tartness of the rhubarb.
- 1/2 cup butter (room temperature): Provides richness and gives the crust that melt-in-your-mouth texture.
- 2 large eggs: These bind the filling ingredients together and give it a smooth, custardy consistency.
- 1 cup sugar (for filling): Balances the tart rhubarb with just the right amount of sweetness.
- 1/4 cup flour (for filling): Helps thicken the filling so the bars slice cleanly without being runny.
- 1/4 tsp. salt: Enhances all the flavors, making the sweet and tart notes pop.
- 2 cups diced rhubarb: The star of the show, bringing a vibrant color and tangy flavor that defines this beloved recipe.
How to Make Rhubarb Bars Recipe
Step 1: Prepare and Bake the Crust
Start by heating your oven to 350°F and lining an 8×8 inch pan with parchment paper that creases up the sides for easy removal later. To make the crust, pop the flour, sugar for the crust, and softened butter into a food processor and whirl until the mixture comes together. Press this even mixture firmly into the bottom of your pan. Bake for 15 minutes; you want the crust to set but still stay pale to hold the delicate filling perfectly.
Step 2: Mix the Filling
While your crust bakes, whisk together the eggs, sugar for the filling, flour, and salt. It only takes about a minute of gentle whisking to combine these ingredients without overworking them. Then fold in the diced rhubarb, making sure each piece will get coated with the sweet, smooth mixture that’s about to bake into perfection.
Step 3: Add Filling and Bake Again
Once the crust is out of the oven and still warm, pour the rhubarb filling over the top. Pop the pan back in and bake for 40 to 45 minutes. The filling will puff slightly and set into a lovely custard-like texture with the rhubarb retaining its sharp, bright character. When it’s done, let the bars cool completely in the pan before trying to lift them out with the parchment – that way, you’ll get perfect squares every time.
How to Serve Rhubarb Bars Recipe
Garnishes
These bars are absolutely wonderful on their own, but a light dusting of powdered sugar adds a pretty wintery touch. For extra indulgence, try a dollop of whipped cream or a spoonful of vanilla ice cream right on top. Fresh mint leaves also make a lovely, fresh garnish that pairs beautifully with the tart rhubarb flavor.
Side Dishes
If you’re serving Rhubarb Bars Recipe for a brunch or dessert spread, pair them with a cup of strong coffee or a fragrant herbal tea. A light green salad with citrus vinaigrette can also balance out the sweetness if you’re serving these bars as part of a larger meal.
Creative Ways to Present
Try serving your rhubarb bars cut into bite-sized squares on a wooden board surrounded by fresh rhubarb stalks and edible flowers for a charming rustic look. You can also plate them with a drizzle of warm caramel sauce or a sprinkle of toasted almonds for an extra textural contrast. Presentation really brings that homemade touch to life and makes these bars feel like a special occasion treat!
Make Ahead and Storage
Storing Leftovers
After cutting the rhubarb bars into squares, keep any leftovers in an airtight container at room temperature for up to two days or refrigerate for up to five days. The bars maintain a soft, fresh texture without drying out, making them perfect to enjoy as leftovers.
Freezing
You can definitely freeze this Rhubarb Bars Recipe! Wrap the cut bars individually in plastic wrap and then place them in a freezer-safe bag or container. They freeze well for up to three months. When you’re ready to enjoy, just thaw overnight in the fridge for a no-fuss sweet snack.
Reheating
If you like your bars a little warm, especially if you’re topping them with ice cream or cream, pop them in a preheated oven at 300°F for about 10 minutes. Avoid microwaving if you want to keep the crust crisp and flaky.
FAQs
Can I use frozen rhubarb for this recipe?
Absolutely! If fresh rhubarb isn’t available, frozen diced rhubarb works just fine. Make sure to thaw and drain any excess liquid before adding it to the filling to keep the bars from becoming soggy.
What if I don’t have a food processor for the crust?
No worries! You can easily mix the crust ingredients by hand using a pastry cutter, two forks, or even your fingers until the butter is well incorporated and the mixture resembles coarse crumbs. Then press firmly into the pan as usual.
Can I substitute the butter in the crust with something else?
Butter is key for the rich flavor and crumbly texture, but you could try margarine or a plant-based butter substitute if needed. Just keep in mind it might slightly alter the flavor and texture of the final crust.
How tart will these rhubarb bars be?
They have a delightful balance! The sugar in the filling tempers the natural tang of the rhubarb without making the bars overly sweet, leaving a fresh, bright bite that keeps these bars from being too heavy or cloying.
Can I double the recipe to make a bigger batch?
Yes! Just double all the ingredients and bake in a 9×13 inch pan instead of an 8×8. You may need to add 5-10 minutes to the baking times, but keep an eye on the bars so they don’t overbake.
Final Thoughts
This Rhubarb Bars Recipe is such a gem to have in your baking repertoire — it’s simple yet so incredibly rewarding. Once you taste those tender, tangy, buttery bars, you’ll find yourself reaching for this recipe again and again, whether for a casual snack or a lovely homemade gift. Give it a go and enjoy the bright flavors of rhubarb in a way that feels comforting and fresh all at once!
Print
Rhubarb Bars Recipe
- Total Time: 1 hour 15 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
Deliciously tangy and sweet rhubarb bars featuring a buttery crust and a soft, fruity rhubarb filling. This easy-to-make dessert combines a crisp, pale baked crust with a smooth rhubarb custard topping, perfect for enjoying as a snack or dessert throughout the year.
Ingredients
Crust
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter (room temperature)
Filling
- 2 large eggs
- 1 cup sugar
- 1/4 cup flour
- 1/4 tsp salt
- 2 cups diced rhubarb
Instructions
- Prepare the oven and crust: Preheat your oven to 350°F (175°C). Line the bottom of an 8×8 inch baking pan with parchment paper, extending the paper up the sides to make it easier to lift out the bars later. In a food processor, combine the crust ingredients—flour, sugar, and butter—and pulse until the mixture forms a crumbly dough. Press this evenly into the bottom of the prepared pan. Bake the crust for 15 minutes, just until it sets but remains pale in color.
- Prepare the filling: While the crust is baking, whisk together the eggs, sugar, flour, and salt in a bowl for about 1 minute, taking care not to overmix. Gently stir in the diced rhubarb to incorporate evenly.
- Bake the rhubarb bars: Once the crust is partially baked, pour the rhubarb filling over the hot crust in the pan. Return the pan to the oven and bake for an additional 40 to 45 minutes, until the filling is set and slightly golden around the edges.
- Cool and serve: Remove the pan from the oven and allow the bars to cool completely in the pan. Once cooled, lift the bars out using the parchment paper and cut into 16 squares. Serve at room temperature or chilled.
Notes
- Ensure the butter is at room temperature for easier mixing when making the crust.
- Do not overwhisk the filling mixture to prevent a tough texture.
- Dicing the rhubarb into small, even pieces ensures even baking and consistent texture.
- These bars can be stored in an airtight container in the refrigerator for up to 5 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
