Rhubarb Dream Bars

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These Rhubarb Dream Bars are a nostalgic delight buttery shortbread crust, tangy fresh rhubarb, and a luscious custard baked to perfection. Finished with a dusting of powdered sugar, they’re a dreamy treat for spring and summer gatherings or anytime you crave a sweet-tart dessert.

Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 2 cups rhubarb, chopped
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • Powdered sugar for dusting

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
  2. In a medium bowl, cream together butter, granulated sugar, and powdered sugar until fluffy.
  3. Gradually mix in 1½ cups flour and salt until crumbly.
  4. Press the crust mixture evenly into the bottom of the prepared pan.
  5. Scatter chopped rhubarb evenly over the crust.
  6. In another bowl, whisk eggs, 1 cup sugar, 1 tablespoon flour, vanilla, and baking powder until smooth.
  7. Pour the custard mixture over the rhubarb.
  8. Bake for 30–35 minutes, until the custard is set and lightly golden.
  9. Cool completely, slice into bars, and dust with powdered sugar before serving.

Variation

  1. Strawberry-Rhubarb Dream Bars
    Swap out 1 cup of rhubarb for 1 cup of diced fresh strawberries. The sweetness of the strawberries balances the rhubarb’s tartness and adds a juicy, summery twist to the custard layer.
  2. Coconut Crust Version
    Replace ¼ cup of the all-purpose flour in the crust with shredded unsweetened coconut. It gives a delightful chewy texture and a subtle tropical note that pairs beautifully with the rhubarb custard.
  3. Gluten-Free Adaptation
    Use a 1:1 gluten-free baking flour blend for the crust and filling. Ensure it’s a blend that includes xanthan gum for best structure. This variation makes the recipe friendly for gluten-sensitive guests without sacrificing texture or flavor.

Cooking Notes

  1. Don’t Overmix the Crust
    The crust should be crumbly, not a dough. Overmixing can lead to a dense, tough base instead of a tender shortbread-style crust. Use a pastry cutter or your hands for a delicate touch.
  2. Use Fresh Rhubarb if Possible
    Fresh rhubarb has the best flavor and texture. If using frozen rhubarb, be sure to thaw and drain it thoroughly to avoid a soggy bottom layer in the bars.
  3. Cool Completely Before Slicing
    The custard sets as it cools. Cutting into the bars too soon can cause the filling to run or crumble. For the cleanest cuts, chill in the fridge for an hour after cooling at room temperature.

Serving Suggestions

  1. Serve Chilled for a Refreshing Treat
    These bars are extra refreshing when served straight from the refrigerator, especially on warm days. The cool custard texture contrasts beautifully with the buttery crust.
  2. Pair with Whipped Cream or Vanilla Ice Cream
    Add a dollop of fresh whipped cream or a scoop of vanilla ice cream on top for a decadent dessert. The creamy topping complements the tangy rhubarb filling perfectly.
  3. Garnish with Mint and Fresh Berries
    For a lovely presentation, add a sprig of mint and a few fresh raspberries or strawberries on the plate. This not only enhances the look but adds another layer of fruity flavor.

Tips

  1. Use Room Temperature Eggs
    Room temperature eggs blend more easily into the sugar and flour mixture, creating a smoother custard. Simply leave them out for 30 minutes before baking.
  2. Line the Pan with Parchment Paper
    This makes it much easier to lift the entire slab out of the pan before slicing. It ensures neat, bakery-style bars and helps with easy cleanup.
  3. Dust with Powdered Sugar Just Before Serving
    The powdered sugar can dissolve if added too early. For the prettiest presentation, wait until the bars are completely cool and ready to serve before dusting.

Prep Time:

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Chill Time (optional for clean slicing): 1 hour

Nutritional Information (Per Serving):

  • Serving Size: 1 bar (1 of 9 total)
  • Calories: 210 kcal
  • Total Fat: 9g
    • Saturated Fat: 5g
    • Unsaturated Fat: 3.5g
    • Trans Fat: 0g
  • Cholesterol: 55mg
  • Sodium: 65mg
  • Total Carbohydrates: 31g
    • Dietary Fiber: 1g
    • Sugars: 18g
  • Protein: 3g

Frequently Asked Questions

  1. Can I use frozen rhubarb instead of fresh?
    Yes! Just make sure to thaw it completely and drain any excess liquid before layering it over the crust. Too much moisture can affect the custard texture.
  2. How do I know when the custard is fully set?
    The custard should be firm to the touch and lightly golden on top. A toothpick inserted near the center should come out mostly clean. If it’s still jiggly, bake for 3–5 more minutes and check again.
  3. Do these bars need to be refrigerated after baking?
    Yes, since they contain a custard layer, store them in an airtight container in the fridge. They’ll stay fresh for up to 4 days.
  4. Can I make these bars ahead of time?
    Absolutely! These bars are perfect for making a day in advance. In fact, they slice even better when chilled overnight.
  5. Can I freeze Rhubarb Dream Bars?
    Yes, you can freeze them for up to 2 months. Wrap each bar tightly and store in a freezer-safe container. Thaw overnight in the fridge before serving.
Print
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Rhubarb Dream Bars

  • Author: Avery
  • Total Time: 50 minutes
  • Yield: 9 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delightfully tart and creamy, these Rhubarb Dream Bars feature a buttery shortbread crust topped with tangy rhubarb and a rich, custard-style topping. A dusting of powdered sugar makes them a charming and irresistible treat — perfect for spring and summer gatherings, picnics, or an afternoon coffee break.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 2 cups rhubarb, chopped
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • Powdered sugar for dusting

Instructions

  • Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
  • In a medium bowl, cream together butter, granulated sugar, and powdered sugar until fluffy.
  • Gradually mix in 1½ cups flour and salt until crumbly.
  • Press the crust mixture evenly into the bottom of the prepared pan.
  • Scatter chopped rhubarb evenly over the crust.
  • In another bowl, whisk eggs, 1 cup sugar, 1 tablespoon flour, vanilla, and baking powder until smooth.
  • Pour the custard mixture over the rhubarb.
  • Bake for 30–35 minutes, until the custard is set and lightly golden.
  • Cool completely, slice into bars, and dust with powdered sugar before serving.

Notes

  • Fresh or frozen rhubarb can be used. If using frozen, thaw and drain excess liquid first.
  • These bars store well in the fridge for up to 4 days.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 210 kcal
  • Sugar: 18g
  • Sodium: 65mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 55mg

Keywords: Rhubarb bars, rhubarb dessert, summer dessert, dream bars, creamy custard, tart-sweet bars

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