There’s something so nostalgic about rhubarb bars—perhaps it’s the combination of buttery, crumbly crust with the tangy, sweet filling that takes us back to our grandmother’s cozy kitchen or those long summer days spent gathering fresh rhubarb from the backyard garden come rushing back with every bite.
If you’ve never tried rhubarb bars before, you’re in for something special. These bars are a perfect way to showcase this unique, often overlooked vegetable that tastes just like summer. They’re incredibly easy to make and are a great way to use up the bounty of fresh rhubarb that grows abundantly during the spring months. Let’s dive into how to make these old-fashioned rhubarb bars that will surely become your new go-to spring dessert.
Why You’ll Love These Rhubarb Bars
There are countless reasons why these rhubarb bars are so beloved, but here are the top reasons they should become a staple in your spring and summer baking:
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Simple Ingredients: These tasty bars come together with simple, everyday staples—no fancy items required. The basic ingredients are likely already in your pantry, plus fresh rhubarb (the star of the show, of course).
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Perfectly Balanced: The rich and buttery shortbread crust complements the tangy-sweet rhubarb filling beautifully.
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A Family Favorite: This recipe has been loved for generations, and I’m thrilled to pass it along to you now. It’s a recipe I make every spring, and I can’t think of a better way to celebrate the season.
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Make-Ahead Friendly: These bars taste even better the next day (if they last that long!), making them perfect for a make-ahead treat for picnics, potlucks, or a simple afternoon snack.
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Freezer-Friendly: Got leftovers? Freeze them for later! These dessert bars freeze beautifully, so you can enjoy them long after the rhubarb season has passed.
Ingredients You’ll Need for Your Rhubarb Bars
Rhubarb
These bars highlight the tangy, vibrant flavor of fresh rhubarb. You’ll need about 750g of trimmed rhubarb, cut into half-inch pieces. The rhubarb is the star of the show here—its tartness beautifully balances the sweetness of the crust and crumble.
Sweet Pastry Base
To create a tender, buttery base, the dough is made using unsalted butter, sugar, eggs, and vanilla bean paste. Unlike typical pie crusts, this base bakes into a soft yet structured layer that holds the juicy fruit without getting soggy. The addition of baking powder gives it a slightly cakey lift, while kosher salt sharpens the flavors.
Crumb Topping
What makes these bars extra indulgent is the second layer of dough used as a crumble topping. After pressing part of the dough into the bottom of the pan, the remaining mixture is crumbled over the rhubarb filling. It bakes into a golden, crisp topping that contrasts beautifully with the fruit underneath.
Tapioca Starch
Used to thicken the rhubarb filling, tapioca starch works better than flour or cornstarch here. It gives the filling a glossy finish and holds the juicy fruit in place without becoming gummy.
Sugar
A light touch of granulated sugar is used in both the pastry and filling to balance the tart rhubarb. Dusting the final bars with powdered sugar adds a pretty, sweet finish.
Vanilla Bean Paste
Just a half teaspoon of this flavorful paste in the filling elevates the entire dessert, adding warmth and complexity.
How to Make the Rhubarb Filling
Making the filling is incredibly simple—no stovetop cooking needed! In a mixing bowl, combine the rhubarb, tapioca starch, salt, vanilla bean paste, and sugar. Toss everything gently to coat, then spread it over the bottom crust. The rhubarb softens and releases its juices in the oven, baking into a jammy, tart center that pairs perfectly with the buttery pastry.
What Kind of Crust Works Best?
Rather than using the same dough for both layers, this recipe takes things up a notch by dividing the sweet pastry: half is pressed into the pan, while the other half is crumbled over the top. This technique allows the bottom to bake firm and supportive, while the top crisps up like a streusel. The result? A contrast of textures that’s far more satisfying than a uniform crust.
And yes—both parts are made from the same batch of dough, so there’s no need for extra bowls or steps.
Tips for Perfect Rhubarb Bars Every Time
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Cold butter is key: Be sure to use cold butter when making the crust for the best texture. Cold butter will create that flaky, tender texture that makes the crust melt in your mouth.
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Even rhubarb pieces: Dice the rhubarb into small, uniform pieces so it bakes evenly and gives each bite the perfect balance of flavor.
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Don’t skip the chilling step: Trust me, I know it’s hard to wait, but the chilling step is crucial for the bars to set and slice beautifully. Plus, the flavor improves after chilling.
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Use fresh rhubarb: For the best results, use fresh rhubarb in season. You can find it at your local farmers market or even pick it from your own garden if you have one!
Variations and Substitutions
What makes this recipe so fun is how easy it is to customize. Here are a few simple variations to try:
- Add strawberries: Rhubarb and strawberries go hand in hand. Adding fresh chopped strawberries brings a sweeter, juicier twist to the filling.
- Top with crumble: For a little extra texture, try a quick crumble topping made with oats, brown sugar, flour, and butter. It adds a delicious crunch after baking.
- Make it gluten-free: Swap the all-purpose flour for a gluten-free flour blend to keep the bars gluten-free without sacrificing flavor or texture.
- Use a shortbread crust: If you’re craving a richer base, go with a classic shortbread dough instead. It bakes into a tender, buttery layer under the rhubarb.
Storing and Freezing Rhubarb Bars
To store rhubarb bars, simply place them in an airtight container and keep them refrigerated for up to 5 days. If you’ve made a big batch and want to enjoy them later, these bars freeze beautifully. Simply freeze them in single layers on a baking sheet first, then move them to an airtight container or freezer-safe bag for storage. When you’re ready to enjoy them, let them thaw in the fridge overnight for the best taste and texture.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes, you can use frozen rhubarb! Just thaw it and drain any excess moisture before using it in the recipe. The texture may be slightly softer, but it will still work great.
How long do rhubarb bars last?
Stored in an airtight container in the refrigerator, rhubarb bars will last for up to 5 days. They also taste even better the next day!
Can I freeze rhubarb bars?
Absolutely! These bars freeze beautifully. Just cut them into squares and freeze on a baking sheet for a few hours. After that, store them in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight for best results.
Do I need to peel rhubarb?
Nope! Simply wash and dice the rhubarb. The skin softens when baked, so there’s no need to peel it unless you prefer to.
Why are my rhubarb bars runny?
If your bars are too runny, they may not have been baked long enough. Be sure to bake them until the filling is set and no longer jiggles.
Final Thoughts
Rhubarb bars are the ultimate nostalgic dessert that brings the flavor of spring straight to your kitchen. Whether you’re baking with rhubarb for the first time or are already a fan of this juicy, tart, and sweet rhubarb dessert, these rhubarb custard bars will definitely hit the spot. They’re a great way to celebrate rhubarb season, and they make the perfect treat for everything from family gatherings to spring picnics. With their buttery crust, sweet-tart filling, and simple ingredients, these homemade shortcake bars are sure to become a favorite in your dessert repertoire.
I hope you enjoy making these rhubarb bars as much as I do! If you give them a try, I’d love to hear how they turned out. Let me know in the comments or tag me on social media—I can’t wait to see your delicious creations!
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Easy Rhubarb Bars: A Fun, Delicious Spring Dessert
- Total Time: 1h15min
- Yield: 16 servings 1x
Description
Deliciously tangy and sweet, these baked rhubarb bars feature a soft pastry base, juicy fruit filling, and golden crumble topping—perfect for any occasion.
Ingredients
Sweet Pastry
- 225g unsalted butter, at room temperature
- 150g granulated sugar
- 2 large eggs (100 grams), at room temperature
- 1 tsp (4g) vanilla bean paste
- 450g all-purpose flour
- 1 ¾ teaspoons (8.75g) baking powder
- ½ tsp (1.5g) kosher salt
Rhubarb Filling
- 750g trimmed rhubarb, chopped into ½” pieces
- 2 Tbsp (16g) tapioca starch
- 80g granulated sugar
- ½ tsp vanilla bean paste or extract
- ½ tsp salt
- Powdered Sugar to dust
Instructions
SWEET PASTRY
- Preheat the oven to 350°f / 180°c. Line a 9” square baking tin with two pieces of parchment paper, forming a “sling” so that you can easily remove the bars.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes, until pale and fluffy. Add the eggs, one at a time, mixing to combine before adding the next. Scrape down the bowl. Add the vanilla and mix to incorporate.
- In a medium bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and mix on low until combined.
- Weigh out 475g of the mixture, and press evenly into the bottom of the prepared pan, smoothing the surface with the bottom of a drinking glass or with an offset spatula. Set the rest aside.
ASSEMBLY
- In a medium bowl, place the rhubarb, tapioca starch, granulated sugar, vanilla bean paste, and salt, and mix with a spatula until well combined. Spread the rhubarb mixture evenly over the surface of the dough – do not press down too hard.
- Crumble the remaining dough over the surface of the rhubarb, ensuring that you add it in an even layer.
- Bake the bars for 40 to 45 minutes, until the topping is golden brown and the fruit filling is bubbling. If they topping is starting to brown before they are done, lightly cover the pan with foil. Allow to cool completely before using the parchment paper to remove from the pan. Slice into bars, and dust with powdered sugar.
- Store leftovers lightly covered with a paper towel at room temperature for up to 3 days. Do not store in an airtight container as they will go soggy.
- Prep Time: 30min
- Cook Time: 45min
- Category: Shortcake
- Method: Baking
- Cuisine: American