Rhubarb Bars

By Kaleb WyseLast modified on Apr 14, 2026

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

Cook Time 55

Total Time 1 5

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Why I Love These 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.

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Rhubarb Bars

By Kaleb

5 from 3 votes

Prep: 10

Cook: 55

Total: 1 5

Servings: servings

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

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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

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!