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

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

5 from 2 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


For the crust

  • 2 cups flour
  • ¾ cup powdered sugar
  • 1 cup butter chilled and cut into small pieces

For the filling

  • 4 eggs
  • 2 cups sugar
  • ½ cup flour
  • ½ tsp salt
  • 4 cups finely diced rhubarb


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 10×15 jelly roll baking pan.
    2 cups flour, ¾ cup powdered sugar, 1 cup 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 eggs, 2 cups sugar, ½ cup flour, ½ tsp 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!


Serving: 1barCalories: 333kcalCarbohydrates: 49.1gProtein: 4.2gFat: 13.8gSaturated Fat: 8.1gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 4.1gTrans Fat: 0gCholesterol: 82.1mgSodium: 100.2mgPotassium: 138.7mgFiber: 1.1gSugar: 32gVitamin A: 126.5IUVitamin C: 2.6mgCalcium: 42.6mgIron: 1.3mg
Course Dessert
Cuisine American
Difficulty Easy
Method Baking

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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!

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

  2. 5 stars
    I made this recipe for my family and everyone loved it! Even the ones that said they don’t like rhubarb ❤️