Rhubarb Bars

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

• 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 it 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 the 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
• 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

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!