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