Recipe Image

Servings:

Rhubarb Dream Bars

It's time for rhubarb lovers to unite! These Rhubarb Dream Bars are the perfect way to let the tangy rhubarb flavor shine through in all its glory. So easy to make, with a mouth-watering, buttery shortbread crust with a gooey rhubarb filling. You will love everything about this delicious dessert that's so easy to make!

Total Time

1hr

5.0

1 Rating

Author: Snowflakes & Coffeecakes

Servings:

Ingredients

Shortbread Crust

•

1 1/2 cups

All-Purpose Flour

•

1/3 cup

Powdered Confectioners Sugar

•

3/4 cup

Cold Butter

•

as needed

Nonstick Cooking Spray

Rhubarb Filling

•

Farmhouse Eggs® Large Brown Eggs , room temperature, lightly beaten

•

2 cups

Granulated Sugar

•

1/2 cup

All-Purpose Flour

•

1 tsp

Vanilla Bean Paste

or Pure Vanilla Extract

•

1/2 tsp

Salt

•

4 cups

Finely Chopped Rhubarb

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C). Line a 9x13-inch baking pan with parchment paper and spray with Nonstick Cooking Spray (as needed) , and set aside.

Prepare the crust. In a medium bowl, whisk together the All-Purpose Flour (1 1/2 cups) and Powdered Confectioners Sugar (1/3 cup) . Using a pastry blender or fork, cut Butter (3/4 cup) until the mixture resembles coarse crumbs.

Pat the crumbs into the prepared pan. Bake the crust in preheated oven for 10-12 minutes or until lightly puffed and golden brown.

While the crust is in the oven, prepare the rhubarb filling. In a large bowl, whisk the Farmhouse Eggs® Large Brown Eggs (3) . Add the Granulated Sugar (2 cups) , All-Purpose Flour (1/2 cup) , Vanilla Bean Paste (1 tsp) , and Salt (1/2 tsp) , and whisk until well combined. Fold in the Rhubarb (4 cups) and gently stir until evenly coated.

Remove the baked crust from the oven, and immediately pour the rhubarb mixture over the hot crust. Return bars to the hot oven.

Reduce oven temperature to 325 degrees F (160 degrees F) and bake for 30-35 minutes or until the filling is set and no longer jiggly, and top is starting to turn golden.

Remove from oven and allow to cool to room temperature before serving. If you want to serve the bars warm from the oven, the filling will not be fully set.

To serve, lift edges of parchment paper and remove bars from pan. Cut into squares with a sharp knife, wiping the blade off between cuts for clean slices. Enjoy!

Author's Notes

Makes 24 bars.

Store leftover Rhubarb Bars in an airtight container in the refrigerator for up to 5 days. These bars do not freeze well.

I recommend first refrigerating the bars and serving later, the filling will firm up to the perfect consistency, and you will get perfectly square pieces when you cut them for serving.

Nutrition Per Serving

CALORIES

265

FAT

10.5 g

PROTEIN

3.3 g

CARBS

40.5 g