Table of Contents
  1. Watch how to make these rhubarb bars
  2. Rhubarb Bars Recipe

This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

Bars are the perfect summer food. You can make a large pan and they’re perfect for potlucks or family gatherings. But bars also freeze well, so the large quantity is perfect for storing and pulling out as needed. (I actually love bars straight from the freezer.) As you may have noticed, I am in a rhubarb state of mind lately. Don’t worry, cherries are starting to turn so different desserts will be coming soon! Until then, I’ll still be making my rhubarb favorites and these bars are definitely high on the list.

More bar recipes

Watch how to make these rhubarb bars

YouTube video
Yellow plate sitting on wood surface with square rhubarb bar sitting on plate showing red rhubarb pieces

Rhubarb Bars

Kaleb
5 from 3 votes
The greatest thing about these rhubarb bars is how simple they are! You simply make a base crust, layer on some rhubarb, and you're all set! Plus, the bars can be cut as large or small as desired, which makes room for everyone to enjoy as much (or little) of the spring season as they want!
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 15 servings
Print Recipe Pin Recipe Share a Review

Ingredients

For the crust

  • 2 cups all-purpose flour
  • ¾ cup sifted powdered sugar
  • 16 tbsp (2 sticks) unsalted butter chilled and cut into small pieces

For the filling

  • 4 large eggs
  • 2 cups granulated sugar
  • ½ cup all-purpose flour
  • ½ tsp kosher salt
  • 4 cups finely diced rhubarb

Instructions
 

For the crust

  • Mix the flour and sugar and cut in the butter using a pastry cutter. Cut to fine crumbs and press into a 10 x 15-inch jelly roll baking pan.
    2 cups all-purpose flour, ¾ cup sifted powdered sugar, 16 tbsp (2 sticks) unsalted butter
  • Pre-bake the crust in a preheated 350°F oven for 15 minutes.

For the filling

  • Mix eggs and add sugar, flour, and salt. Mix to combine all ingredients. Then fold in rhubarb. Pour the filling into your baked crust. You may need to evenly distribute rhubarb over the crust.
    4 large eggs, 2 cups granulated sugar, ½ cup all-purpose flour, ½ tsp kosher salt, 4 cups finely diced rhubarb
  • Return to 350°F oven and bake for 40 minutes. The filling will become lightly browned and form a slight crust.
  • Let the bars cool for at least 45 minutes to one hour. Cut and enjoy before they all disappear!

Nutrition

Serving: 1barCalories: 333kcal
Course Dessert
Cuisine American
Difficulty Easy
Method Baking

You May Also Like

Never miss a post by signing up for my newsletter.
Avatar for Kaleb Wyse

Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

Learn more about me
5 from 3 votes (1 rating without comment)

Leave a Comment

Recipe Rating:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Comments

  2. Yep – one of my favorites! I am so thankful we bought a place with a nice big rhubarb patch! 🙂

    Reply

  3. 5 stars
    I made this recipe for my family and everyone loved it! Even the ones that said they don’t like rhubarb ❤️

    Reply