Rhubarb Bars

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.

Watch how to make these rhubarb bars:

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Rhubarb Bars

Course: Dessert
Cuisine: American
Keyword: bars, dessert, rhubarb, spring
Difficulty: Easy
Method: Baking
Author: Kaleb


For the crust

  • 2 cups flour
  • ¾ cup powdered sugar
  • 1 cup butter, chilled and cut in 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.
  • 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.
  • 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: 1 bar

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