These rhubarb dessert bars deliver a delightful tangy-sweet flavor combo, wrapped in a soft, buttery crust. With a lovely custard-like filling and the unique touch of fresh rhubarb, they make a perfect treat for any occasion.
This rhubarb dessert recipe addresses challenges of balancing tartness and sweetness while providing clear methods for achieving a desirable texture and flavor.
I remember the first time I made these bars on a busy weeknight, juggling dinner and dessert. Finding the right rhubarb and knowing how to prepare it can be tricky, but I learned that using firm, vibrant stalks makes all the difference. Trust me; nobody wants mushy bars!
These bars bake up in just about an hour, with a prep time of about 20 minutes. They come out warm, and once they cool, you’ll see how they set perfectly while still being slightly jiggly in the center. If you’re looking for more rhubarb goodness, check out my Rhubarb and Strawberry Tart, too!
Table of contents
Why You Will Love This Recipe
- Fresh and Tangy Flavor , The rhubarb provides a unique tartness that’s brightened by the sweetness of the sugar, creating a balanced flavor profile that dances on your palate.
- Rich and Satisfying Texture , With a buttery crust that crisps up perfectly, these bars have that delightful contrast of a crumbly base against the smooth, slightly tangy filling.
- Easy to Prepare , The straightforward steps make it simple to whip these up in no time. Even if you’re busy, the whole process takes just over an hour, allowing you to enjoy them sooner.
- Great for Any Season , Whether spring gatherings or summer picnics, rhubarb dessert bars are versatile the whole year round, bringing that nostalgic homemade feel to any occasion.
Rhubarb Dream Dessert Bars
- Prep Time: 20 minutes
- Cool Time:
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 bars 1x
- Category: dessert
- Method: baking
- Diet: vegetarian
Description
Delicious rhubarb dream bars with a tender crust and a sweet-tart filling. Perfect for dessert or a sweet snack!
Ingredients
- 1 cup (125 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs
- 1/4 cup (30 g) all-purpose flour (for filling)
- 1/4 teaspoon salt
- 2 cups (about 250 g) rhubarb, diced
Instructions
- Step 1: Heat oven to 350°F (177°C). Line an 8×8 inch pan with parchment paper, extending it over the edges to allow for easy removal later.
- Step 2: In a bowl, combine 1 cup flour, 1/2 cup sugar, and 1/2 cup softened butter. Use a pastry cutter or food processor to blend until mixture resembles coarse crumbs, avoiding overmixing for a tender crust.
- Step 3: Evenly press the crust mixture firmly and tightly into the bottom of the prepared pan to prevent filling seepage and sogginess.
- Step 4: Bake crust for about 15 minutes until it feels set to the touch but remains pale. If not set, bake an additional 5 minutes until firm but still pale.
- Step 5: In a medium bowl, whisk together 2 large eggs, 1 cup sugar, 1/4 cup flour, and 1/4 teaspoon salt for about 1 minute until just combined. Avoid overmixing to keep filling light and fluffy.
- Step 6: Gently fold in diced rhubarb. Pour the filling evenly over the hot baked crust in the pan.
- Step 7: Return the pan to the oven and bake for 40-45 minutes until filling is set but still slightly jiggly in the center, indicating it will firm up upon cooling.
- Step 8: Allow bars to cool completely in the pan. Use parchment paper to lift bars from the pan and cut into 16 squares. Cooling for at least 1 hour helps achieve clean cuts and maintains shape.
- Step 9: Before serving, sprinkle bars with powdered sugar if desired for a touch of sweetness to complement the tart rhubarb.
Notes
- Room Temperature: Store bars in an airtight container at room temperature for up to 2 days, avoiding direct sunlight or heat.
- Refrigeration: Store bars in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freezing: Wrap bars tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 3 months and thaw at room temperature before serving.
- Use firm, brightly colored rhubarb stalks with a crisp texture. If rhubarb is tough, peel outer layer before dicing to ensure tenderness in the filling.
- Avoid overmixing crust or filling components to maintain desirable crumbly texture and light filling consistency.
- Ensure crust is well-pressed and set before adding filling to prevent sogginess.
- Look for a slightly jiggly centre on the bars after baking; this means the filling is set and will finish firming as it cools.
- Let bars cool fully (at least 1 hour) before cutting for clean edges and to keep bars intact when sliced.
Nutrition
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Rhubarb: Choose firm, brightly colored stalks. Look for a nice crunch, avoiding any limp or wilted ones. Fresh rhubarb gives a tartness that brightens the whole dessert.
- Granulated sugar: Use regular granulated sugar for sweetness to balance the tart rhubarb. Make sure it’s fresh to avoid clumping and ensure a smooth texture.
- Butter: I prefer unsalted butter here to control the flavor. It helps create a rich, creamy filling. Ensure it’s softened but not melted for the best consistency.
- All-purpose flour: Use a good quality all-purpose flour for structure. Be careful not to overmeasure; too much flour can make the crust dense and dry.
- Egg: One large egg is key for binding everything together and adding moisture. Use it at room temperature for the best mixture.
- Vanilla extract: A splash of pure vanilla extract enhances the flavor profile beautifully. Avoid imitation extracts for the best taste.
- Rhubarb: Choose firm, brightly colored stalks. Look for a nice crunch, avoiding any limp or wilted ones. Fresh rhubarb gives a tartness that brightens the whole dessert.
- Granulated sugar: Use regular granulated sugar for sweetness to balance the tart rhubarb. Make sure it’s fresh to avoid clumping and ensure a smooth texture.
- Butter: I prefer unsalted butter here to control the flavor. It helps create a rich, creamy filling. Ensure it’s softened but not melted for the best consistency.
- All-purpose flour: Use a good quality all-purpose flour for structure. Be careful not to overmeasure; too much flour can make the crust dense and dry.
- Egg: One large egg is key for binding everything together and adding moisture. Use it at room temperature for the best mixture.
- Vanilla extract: A splash of pure vanilla extract enhances the flavor profile beautifully. Avoid imitation extracts for the best taste.
Recipe Tips
- If rhubarb is too tough, peel the outer layer before dicing; this will help ensure a tender filling when baked.
- When the crust isn’t set after 15 minutes, bake an additional 5 minutes until it feels firm to the touch but remains pale.
- If the filling looks shiny but wobbly, it’s ready about 40-45 minutes into baking; it should be slightly jiggly in the center.
- For smoother cutting, let the bars cool completely, at least 1 hour, before removing from the pan and slicing into squares.
- If storing leftovers, wrap the bars in plastic wrap and refrigerate for up to 3 days for best freshness and flavor.
Serving Suggestions
Serve rhubarb dessert bars chilled or at room temperature. Pair with whipped cream, yogurt, or a scoop of vanilla ice cream for added sweetness.
Use to make breakfast bars by adding oats and nuts. Add to parfaits with layers of yogurt and fresh fruit for a delightful morning treat.
Top with powdered sugar or a drizzle of caramel sauce for extra richness. A simple berry compote also adds a tart contrast to the bars.
Recipe variations
- You can use fresh rhubarb or substitute with strawberries for a sweeter taste while keeping the same 2 cups diced measurement for the filling.
- Add 1 teaspoon rosewater to the filling along with 1 cup sugar to introduce a subtle floral note that complements the rhubarb’s tartness.
- Either mix crust ingredients by pulsing in a food processor or combine by hand using a fork, then press evenly in an 8×8-inch pan.
- If serving more, double the crust and filling amounts for a 9×13-inch pan, baking crust for 15 minutes and filling for 45 minutes accordingly.
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How to Store?
To keep your Rhubarb Dream Dessert Bars fresh and delicious, follow these storage tips:
Room Temperature: Place bars in an airtight container. Keep at room temperature up to 2 days. Avoid direct sunlight or heat sources.
Refrigeration: Use an airtight container to store bars in the refrigerator. Keep for up to 5 days. Allow bars to come to room temperature before serving.
Freezing: Wrap bars tightly in plastic wrap, then place in a freezer container or freezer bag. Freeze up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
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