Moist Rhubarb Dream Bars

There’s something nostalgic about rhubarb that takes me right back to spring afternoons in my grandma’s kitchen. Those tart pink stalks might look intimidating at first, but trust me – they make the most amazing dessert bars you’ll ever try. I started making these rhubarb dream bars years ago when my neighbor shared her abundance of garden rhubarb, and now they’re a springtime tradition in our house.

Let me tell you, these bars are the perfect balance of sweet and tart, with a buttery crust that just melts in your mouth. I love that I can make them ahead for weekend gatherings or when friends pop over for coffee. The best part? While they look like you spent hours in the kitchen, they’re actually pretty simple to put together.

What Kind of Rhubarb Should I Use?

When shopping for rhubarb, you’ll find both green and red varieties at the store or farmers market – and either one will work perfectly in these dream bars. The color doesn’t affect the taste, though the red stalks tend to make for prettier desserts. Look for stalks that are crisp and firm, similar to celery, and avoid any that are limp or have blemishes. While thin stalks are generally more tender, thicker ones work just fine when diced – just make sure to trim away any tough strings that run along the length of the stalk. Remember to only use the stalks since rhubarb leaves are not edible and should always be removed and discarded.

Options for Substitutions

While some ingredients in these bars are essential, there are a few substitutions you can try:

• Fresh rhubarb: If fresh rhubarb isn’t in season, frozen rhubarb works just as well – just thaw and drain it first. You could also try a mix of strawberries and rhubarb (use 2 cups rhubarb and 1 cup strawberries) for a classic combo.
• White flour: For the crust, you can use whole wheat pastry flour instead of white flour, though the texture will be slightly denser. For gluten-free needs, try a 1:1 gluten-free flour blend.
• White sugar: Brown sugar can replace white sugar in the crust for a deeper flavor. For the filling, stick with white sugar to maintain the right texture and sweetness balance with the tart rhubarb.
• Butter: For the crust, you can use margarine or coconut oil (in solid form), though butter gives the best flavor and texture. If using coconut oil, chill it first so it’s solid.
• Eggs: The eggs are crucial for the filling’s structure – they can’t be substituted without significantly changing the recipe’s outcome.

Watch Out for These Mistakes While Baking

The biggest challenge when making rhubarb dream bars is using overly wet rhubarb, which can make your bars soggy – be sure to pat the diced rhubarb dry with paper towels after washing to remove excess moisture. A common mistake is underbaking the shortbread base; make sure it’s lightly golden around the edges before adding the filling, or you’ll end up with a soft, unstable foundation. When preparing the rhubarb filling, avoid the temptation to add more sugar than called for, as the natural tartness of rhubarb is what makes these bars special – trust the recipe’s sugar-to-rhubarb ratio. For the best texture and easy cutting, let the bars cool completely (at least 2 hours) before slicing, and store them in the refrigerator to maintain their perfect consistency.

What to Serve With Rhubarb Dream Bars?

These sweet-tart rhubarb bars are perfect for afternoon tea or as a dessert, and they pair wonderfully with a few simple accompaniments. A scoop of vanilla ice cream on the side helps balance the tartness of the rhubarb while adding a nice temperature contrast. If you’re serving these for coffee hour, they go great with a hot cup of coffee or tea – I especially like them with Earl Grey or chamomile. For an extra special touch, try adding a dollop of freshly whipped cream and a sprinkle of powdered sugar right before serving.

Storage Instructions

Keep Fresh: These rhubarb dream bars stay perfectly sweet and delicious when kept in an airtight container in the fridge. They’ll keep well for up to 5 days – if they last that long! I like to place a piece of parchment paper between layers to prevent them from sticking together.

Freeze: Good news – these bars freeze really well! Cut them into squares, place them in a freezer-safe container with parchment paper between layers, and they’ll keep for up to 3 months. It’s such a nice way to enjoy a taste of spring even when rhubarb isn’t in season.

Thaw: When you’re craving a rhubarb bar from the freezer, just transfer what you need to the fridge and let it thaw overnight. They taste just as good as fresh! You can also let them sit at room temperature for about an hour if you’re in a hurry.

Preparation Time	20-30 minutes
Cooking Time	55-60 minutes
Total Time	75-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 20-25 g
• Fat: 75-85 g
• Carbohydrates: 250-270 g

Ingredients

• 1 cup plain white flour
• 1/2 cup white sugar
• 1/2 cup butter
• 2 eggs
• 1 cup sugar
• 1/4 cup flour
• 1/8 teaspoon salt
• 3 cups diced fresh rhubarb (approximately 3 to 4 stalks)

Step 1: Preheat the Oven

Start by preheating your oven to 350 degrees F.

This will ensure it’s ready when you finish preparing the shortbread crust and rhubarb filling.

Step 2: Make the Shortbread Crust

In a food processor, combine the flour, sugar, and butter.

Pulse the ingredients together until the mixture resembles sand; this should take about 30 seconds.

Next, line an 8×8-inch baking pan with parchment paper and gently press the crust mixture into the pan.

Be careful not to press it too hard, as you want a light and crumbly texture.

Step 3: Bake the Crust

Place the crust in the preheated oven and bake for 15 minutes.

This will provide a firm base for your rhubarb filling.

While the crust is baking, move on to the next step of preparing the rhubarb filling.

Step 4: Prepare the Rhubarb Filling

Chop fresh rhubarb into 1/2-inch chunks and set aside.

Using a mixer, whip the eggs until smooth.

Gradually add sugar and continue mixing until the mixture becomes fluffy.

Add the flour and salt, mixing until the consistency is smooth and fluffy, resembling a meringue but not as foamy.

Gently fold in the chopped rhubarb, ensuring even distribution.

Step 5: Assemble and Bake the Dream Bars

Once the crust has finished baking, remove it from the oven.

Pour the rhubarb mixture over the baked crust and spread it evenly with a spatula.

Return the pan to the oven and bake for an additional 40 to 45 minutes, or until the top is golden brown.

Step 6: Cool, Slice, and Serve

After baking, take the dream bars out of the oven and allow them to rest in the pan for at least 1 hour.

This resting period ensures that the bars set properly and are easier to cut.

Once they have cooled sufficiently, slice the bars into 16 pieces.

Enjoy your delightful rhubarb dream bars!