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

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

Rhubarb Bars

By 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: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
Servings: 15 servings
Yellow plate sitting on wood surface with square rhubarb bar sitting on plate showing red rhubarb pieces
Pin Print
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

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!

Video

YouTube video

Nutrition

Serving: 1 barCalories: 333 kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

Kaleb Wyse is a New York Times bestselling author behind the popular Wyse Guide website. Living on his fourth-generation Iowa farm, he loves sharing recipes and gardening tips that come from traditions that feel comfortably familiar. His down-to-earth style makes sustainable living and farm life feel like home!

Learn More About Me

You May Also Like

Bars

Lemon Cheesecake Bars

A modern twist on a classic lemon bar, this three-layer delight provides melt-in-your-mouth deliciousness. A crumbly crust fuses with a creamy cheesecake layer. Tart flavors of lemon custard top the bar. This dessert is the perfect springtime treat with bright flavors and a soft texture.

Bars

Gingerbread Blondies

These gingerbread blondies are a fantastic combination for the holidays. Rich ground ginger mixes with the airy texture of a blondie to form a soft, irresistible treat. Additional notes of cinnamon, clove, and vanilla extract provide a presence to the holiday spices in this dessert. Made in just one bowl, these bars come together quickly, which is great for last-minute baking.

Bars

Strawberry Crumb Bars

This recipe for strawberry crumb bars is a delicious way to enjoy strawberries right when they come into season! With an easy-to-make dough that’s used as both the base layer and the crumb topping, the filling couldn’t be any easier or simpler! Sliced strawberries and strawberry jam create a center layer that’s the perfect middle for the crumb. This will be a keeper for years to come!

2025 Holiday Guide

This year's holiday guide is back and ready to order. Plus, it's better than ever!

Get the Magazine
Cover of the 2025 Wyse Guide holiday guide.
5 from 3 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:




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

4 Comments

  1. Kacee says:

    5 stars
    Love rhubarb
    These are delicious, neighbors love sharing their rhubarb when I bring treats over

    Reply
  2. Twila Yates says:

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

    Reply
  3. Nici says:

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

    Reply
  4. Julie says:

    gosh, my mouth is watering, rhubarb! here I come. Thanks

    Reply