A delicious rhubarb bar with a tart rhubarb filling over a sweet shortbread crust and a crumb topping.
This is a perfect dessert to make when rhubarb is in season.
Shortbread crust rhubarb bars
Rhubarb bars are a delightful treat that truly captures the essence of the spring season. As one of the first plants to emerge from the ground after the snow has melted, rhubarb offers a vibrant burst of flavor that is both tart and zingy.
We know spring is officially here when we go out to harvest our first batch of rhubarb! But I also enjoy these bars year-round by using my frozen rhubarb.
These bars provide a wonderful way to showcase the unique taste of this early-harvested vegetable, making them a popular choice for those looking to enjoy the freshness of the season.
What sets rhubarb bars apart is their simplicity and versatility. They are incredibly easy to make, allowing you to whip up a batch in no time. Whether you're planning a casual family gathering or a delightful get-together with friends, these bars are a fantastic dessert option that will be appreciated by all.
These bars can be whipped together using a food processor or by hand. Either way, you end up with a delicious dessert.
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Rhubarb - fresh and cut into small cubes. Frozen rhubarb can be used. Do not thaw before adding
- Butter - cold salted butter cut into cubes
- Lemon - both the zest and juice
- Cornstarch - Helps keep the rhubarb filling from becoming too runny
Step-by-step directions
- Combine flour, butter, sugar, baking powder, and salt together in a food processor bowl. Pulse about 6 times until coarse crumbs develop.
- Add one egg and pulse about 6 times again. The mixture will be very dry.
- Reserve one cup of the crust and set aside for the topping
- Add the remaining crust to a lightly greased baking dish
- Firmly pat the crust down to form a smooth surface. Use your hands or the bottom of a flat measuring cup.
- Place diced rhubarb, sugar, lemon juice, zest, and cornstarch in a large mixing bowl. Stir to combine.
- Pour the rhubarb mixture over the prepared unbaked crust
- Crumble reserved crust over the top of the rhubarb
- Bake in a preheated 375 oven for 45 minutes
- Allow bars to fully cool before slicing and serving
Recipe tips
- Use cold butter that has been cut into small cubes
- To incorporate the butter into the flour mixture, use a pastry blender or your hands. Smear the butter between your fingers mixing it into the flour. The mixture should be crumbly with no chunks of butter left.
- Dice rhubarb into small cubes
- If your rhubarb is stringy, just pull off any long strings that form
- If using frozen rhubarb, do not thaw before using it. Increase baking time by 10 minutes.
- Be certain to scrape any juices that were formed from the rhubarb sugar mixture into the baking dish
- Use an 8x8 or 9x9 baking dish was used to make this recipe, but an 8x11-inch dish will work as well. Reduce baking time by 5 minutes.
- Allow the dessert to fully cool before slicing and serving
Recipe Faqs
No, rhubarb leaves are not edible! They contain toxic levels of oxalic acid. The leaves should be fully cut from the stem and discarded.
Rhubarb varies in color from a deep, bright red to green. The color does not affect the taste and either colored stalks can be used in this recipe.
More rhubarb recipes
If you have a surplus of rhubarb, you might also want to try these recipes:
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious dessert recipes!
Rhubarb Bars
Equipment
- Measuring Cups
- Measuring Spoons
Ingredients
Crust
- 2 cups flour
- ½ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup butter (cut into small cubes)
- 1 egg (beaten)
Filling
- 4 cups rhubarb (diced)
- ½ cup sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
Instructions
- Preheat oven to 375 degrees
Crust
- Place flour, butter, sugar, baking powder and salt together in a food processor. Pulse six times.2 cups flour, ½ cup sugar, 1 teaspoon baking powder, ¼ teaspoon salt, ¾ cup butter
- Add egg and pulse six more times. The mixture will be very dry1 egg
- Set one cup of crust aside to use for the topping
- Place remaining crust mixture into an 8x8 or 9x9 baking dish that has been lightly sprayed with a nonstick spray.
- Press crust down firmly with hands or the bottom of a flat measuring cup to form an even surface
Filling
- Combine rhubarb, sugar, lemon zest, juice and cornstarch together4 cups rhubarb, ½ cup sugar, 1 tablespoon lemon zest, 2 teaspoons cornstarch, 2 tablespoons lemon juice
- Pour mixture over prepared, unbaked crust
- Sprinkle on reserved crust mixture. Form larger chunks by squeezing the dough into your hand and then drop onto the rhubarb.
- Bake in a preheated 375° oven for 45 minutes
- Allow bars to cool before slicing
Notes
- Use cold butter that has been cut into small cubes
- To incorporate the butter into the flour mixture, use a food processor, a pastry blender, or your hands. Smear the butter between your fingers mixing it into the flour. The mixture should be crumbly with no chunks of butter left.
- Dice rhubarb into small cubes
- If your rhubarb is stringy, just pull off any long strings that form
- If using frozen rhubarb, do not thaw before using it. Increase baking time by 10 minutes.
- Be certain to scrape any juices that were formed from the rhubarb sugar mixture into the baking dish
- Allow the dessert to fully cool before slicing and serving
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
David @ Spiced says
Ah, I love rhubarb season! We're just getting our garden planted this year - it's frustrating how long we have to wait up here in these northern states. I don't have any rhubarb planted, but I'm second-guessing that now. These bars sound fantastic for a spring dessert on the back porch! And that crust/streusel...yum!
Kathy says
I hear you on having to wait forever for spring! That's what's so great about rhubarb, it's right there ready to go when spring does finally get here. I hope you can find a neighbor with some they are willing to part with so you can enjoy these bars!
Laura says
How can you give a five star rating when you haven't made them yet?
Kathy says
Hey Laura,
I'd love for you to make them and then let me know what you think! 🙂