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SideChef
Recipes
Rhubarb Dream Bars

10 INGREDIENTS • 8 STEPS • 1HR

Rhubarb Dream Bars

Recipe
5.0
1 rating
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!
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Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/
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!
1HR
Total Time
$1.39
Cost Per Serving
Ingredients
Servings
16
us / metric
Shortbread Crust
Powdered Confectioners Sugar
1/3 cup
Powdered Confectioners Sugar
Butter
3/4 cup
Cold Butter
cut into small cubes or pieces
Nonstick Cooking Spray
as needed
Nonstick Cooking Spray
Rhubarb Filling
Large Egg
3
Farmhouse Eggs® Large Brown Eggs, room temperature, lightly beaten
Vanilla Bean Paste
1 tsp
Vanilla Bean Paste
or Pure Vanilla Extract
Salt
as needed
Rhubarb
4 cups
Finely Chopped Rhubarb
Nutrition Per Serving
VIEW ALL
Calories
265
Fat
10.5 g
Protein
3.3 g
Carbs
40.5 g
Add to plan
logo
Rhubarb Dream Bars
Save
author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/

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.
Cooking InstructionsHide images
step 1
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.
step 2
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.
step 3
Pat the crumbs into the prepared pan. Bake the crust in preheated oven for 10-12 minutes or until lightly puffed and golden brown.
step 4
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 (as needed), and whisk until well combined. Fold in the Rhubarb (4 cups) and gently stir until evenly coated.
step 5
Remove the baked crust from the oven, and immediately pour the rhubarb mixture over the hot crust. Return bars to the hot oven.
step 6
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.
step 7
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.
step 8
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!
step 8 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!
Tags
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Snack
Shellfish-Free
Vegetarian
Dessert
Spring
Summer
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