Rhubarb Bars Recipe

Introduction

Rhubarb Bars are a delightful dessert that perfectly combines the tangy, tart flavor of rhubarb with a sweet and crumbly crust. This easy-to-follow recipe is ideal for spring or summer when fresh rhubarb is in season, but can also be made year-round with frozen rhubarb. Whether you’re preparing a treat for family, friends, or just indulging yourself, these bars are sure to be a hit.

Detailed Ingredients with Measures

1 cup all-purpose flour
1/2 cup melted butter
1/4 cup granulated sugar
1 1/4 cups granulated sugar (for filling)
2 large eggs
1/4 cup all-purpose flour (for filling)
2 cups diced rhubarb

Prep Time

The preparation process for these Rhubarb Bars is simple, requiring only about 15 minutes of active time. This includes mixing the crust, preparing the filling, and assembling the ingredients before baking. It’s a quick and effortless way to create a dessert that looks and tastes impressive.

Cook Time, Total Time, Yield

Cook time: 40 minutes
Total time: 55 minutes
Yield: Approximately 9–12 bars depending on the size of each portion
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Detailed Directions and Instructions

Step 1: Preheat the oven and prepare the baking dish

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly or line it with parchment paper for easy removal later.

Step 2: Make the crust

In a medium-sized bowl, combine flour, powdered sugar, and melted butter. Mix together until a crumbly dough forms. Press the crust mixture evenly into the bottom of the prepared baking dish. Bake the crust in the preheated oven for 12–15 minutes, or until set and slightly golden around the edges.

Step 3: Prepare the rhubarb

While the crust is baking, chop fresh rhubarb into small, bite-sized pieces, if not already done. Measure out the rhubarb needed for the filling.

Step 4: Make the filling

In another medium-sized bowl, whisk together eggs, granulated sugar, flour, and salt until smooth. Stir in the chopped rhubarb until it’s evenly coated with the mixture.

Step 5: Add the filling to the crust

Once the crust is finished baking and slightly cooled, pour the rhubarb filling mixture over the warm crust, spreading it out evenly to ensure all areas are covered.

Step 6: Bake the bars

Return the baking dish to the oven and bake for an additional 40–45 minutes, or until the filling is set and no longer jiggly in the center. The edges should be lightly golden.

Step 7: Cool and serve

Let the rhubarb bars cool completely in the baking dish. Once cooled, cut them into squares or bars. For easier removal, you can refrigerate them for a while before slicing. Serve as is, or dust with powdered sugar for a decorative touch if desired.

Notes

Note 1: Substituting fresh rhubarb

If fresh rhubarb is not available, you can use frozen rhubarb. Ensure to thaw and drain excess liquid before using.

Note 2: Adjusting sweetness

If you prefer sweeter bars, you can slightly increase the amount of sugar in the filling to suit your taste. Keep in mind that rhubarb is naturally tart.

Note 3: Storage tips

Store the rhubarb bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage; wrap them tightly in plastic wrap and place in a freezer-safe container or bag.

Note 4: Serving suggestions

These bars are delicious on their own, but for extra indulgence, serve with whipped cream or a scoop of vanilla ice cream.

Note 5: Cutting clean slices

For cleanly cut bars, use a sharp knife and wipe it clean between each cut. Chilling the bars before cutting can also make them easier to slice.
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Cook Techniques

Preparing the Rhubarb

Cut fresh rhubarb stalks into small, even pieces to ensure they cook evenly and provide a tender texture in the bars.

Making the Crust

Create a shortbread-style crust by combining flour, powdered sugar, and butter. This forms the base layer of the bars, providing a buttery and firm foundation.

Preparing the Filling

Whisk eggs, granulated sugar, flour, and salt together to create a creamy filling. Fold the rhubarb into the mixture to ensure an even distribution.

Baking in Layers

First, bake the crust layer partially, then pour the rhubarb filling mixture over it and return it to the oven for the final bake. This ensures distinct layers and proper setting of each component.

Cooling Properly

Allow the bars to cool completely before cutting. This helps the filling to set and prevents crumbling when slicing.

Cutting the Bars

Use a sharp knife to cut the bars into neat squares or rectangles. Wipe the blade clean between cuts for a professional finish.

FAQ

Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb. Make sure to thaw and drain it thoroughly before using, to prevent excess liquid from affecting the texture of the bars.

Do I need to peel the rhubarb stalks?

Peeling is not necessary unless the stalks are very thick or have a tough outer skin.

How should I store the rhubarb bars?

Store the bars in an airtight container in the refrigerator for up to five days. For longer storage, they can be frozen for up to three months.

Can I use other fruit instead of rhubarb?

While rhubarb is recommended for its tangy flavor, you could experiment with other tart fruits, such as cranberries or sour cherries.

Why does the crust need to be pre-baked?

Pre-baking the crust ensures that it is firm and fully cooked, preventing it from becoming soggy when the filling is added.

What is the best way to thaw frozen rhubarb?

Thaw frozen rhubarb in the refrigerator overnight or in a colander under cold running water. Drain off any excess moisture before adding it to the recipe.

Conclusion

These rhubarb bars are a delightful dessert option, offering a perfect balance of tart and sweet flavors. Easy to make and perfect for any gathering, they’re sure to be a crowd-pleaser. Whether you’re working with fresh or frozen rhubarb, this recipe is a great way to highlight this unique ingredient in a delicious and approachable way.

More recipes suggestions and combination

Strawberry-Rhubarb Crumble

Combine fresh strawberries and rhubarb to make a warm and comforting crumble with a crunchy oat topping.

Rhubarb Lemonade

Create a refreshing summer drink by blending stewed rhubarb with fresh lemon juice and a touch of sweetness.

Rhubarb Muffins

Add diced rhubarb to your favorite muffin batter for a tart and sweet breakfast treat.

Rhubarb and Vanilla Custard Tart

Layer cooked rhubarb on top of a creamy vanilla custard and buttery tart crust for an elegant dessert.

Rhubarb Compote

Simmer rhubarb with sugar and a splash of orange juice to create a versatile compote perfect for topping yogurt, pancakes, or ice cream.