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.
Why make this recipe
Rhubarb is one of the first plants to pop up as soon as the snow has melted. It can be harvested before any other crops are ready for picking. There's nothing better than utilizing freshly picked produce after a long winter.
The tart zing of rhubarb really shines through in these bars. This easy to make dessert is perfect for a family dessert or for sharing with friends.
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 - zest and juice
Step by step directions
- Combine flour, sugar, baking powder and salt together
- Add butter and incorporate into the flour mixture. Use your hands or use a pastry blender.
- Add one beaten egg. Mix together with a fork. The mixture will be dry and crumbly.
- Reserve one cup of the crust and set aside for the topping
- Add the remaining crust into a greased baking dish
- Firmly pat crust down to form a smooth surface. Use your hands or the bottom of a flat measuring cup.
- Use the same bowl the crust was made in - no need to rinse it out. Place diced rhubarb, sugar and cornstarch and mix to combine.
- Add lemon zest and lemon juice
- Pour rhubarb mixture over 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 ¼ inch cubes
- If your rhubarb is stringy, just pull off any long strings that form
- If using frozen rhubarb, do not thaw before using. 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 11 x 8 baking dish was used to make this recipe, but a 9 x 13 dish will work as well. Reduce baking time by 5 minutes.
- Allow 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.
If stored in an airtight container at room temperature, the rhubarb bars will last for 3-4 days.
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
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
- 2 teaspoons cornstarch
- 1 tablespoon lemon zest
- 2 tablespoon lemon juice
Instructions
- Preheat oven to 375 degrees
Crust
- Combine flour, sugar, baking powder and salt together
- Add butter and combine using a pastry cutter or your fingers. Gently smear the butter between your fingers into the flour mixture. The mixture should be crumbly with no chunks of butter left.
- Add egg and combine with a fork. The mixture will remain dry and crumbly
- Set one cup of crust aside to use for the topping
- Place remaining crust mixture into a 11x7" 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 and cornstarch together
- Add lemon zest and lemon juice
- Pour mixture over prepared crust
- Sprinkle on reserved crust mixture
- Bake in a preheated 375° oven for 45 minutes
Notes
- 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 ¼ inch cubes
- If your rhubarb is stringy, just pull off any long strings that form
- If using frozen rhubarb, do not thaw before using. 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 11 x 8 baking dish was used to make this recipe, but a 9 x 13 dish will work as well. Reduce baking time by 5 minutes.
- Allow dessert to fully cool before slicing and serving
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!