Description
I’ve been baking Rhubarb Dream Bars ever since I snagged an old church cookbook at a garage sale, and they’re now my summer showstopper. These bars layer tangy rhubarb over a buttery crust with a creamy topping that’s pure heaven—my family can’t get enough! My first batch crumbled like my baking confidence, but now I’ve got it down pat. Perfect for picnics or cozy desserts, they’re easier than they look and always impress.
Ingredients
Here’s what I use to make Rhubarb Dream Bars burst with flavor. Fresh rhubarb is key, and I keep the butter cold for a flaky crust. These ingredients are simple and easy to find.
Crust
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1 cup (120g) all-purpose flour
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1/4 cup (30g) powdered sugar
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1/2 cup (115g) unsalted butter, cold and cubed
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1/4 teaspoon salt
Rhubarb Filling
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2 large eggs, at room temperature
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1 cup (200g) granulated sugar
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1/4 cup (30g) all-purpose flour
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1/2 teaspoon vanilla extract
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3 cups (360g) rhubarb, chopped into 1/2-inch pieces
Topping
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1/2 cup (100g) granulated sugar
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1/2 cup (120ml) heavy cream
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1 large egg yolk
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1/4 teaspoon ground cinnamon (optional)
Instructions
Making Rhubarb Dream Bars is a breeze with my tried-and-true steps. I’ve learned some tricks (and dodged a few flops!) to make them perfect.
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Preheat and Prep: Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment. I swear by parchment for easy lifting!
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Make Crust: Mix flour, powdered sugar, and salt. Cut in cold butter until crumbly, then press into the pan. I use a fork to keep it nice and flaky.
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Bake Crust: Bake crust 15 minutes until lightly golden. Check at 12 minutes—ovens can be sneaky. Let it cool a bit.
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Prepare Filling: Whisk eggs, sugar, flour, and vanilla until smooth. Fold in rhubarb gently. I mix lightly to keep it dreamy.
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Add Filling: Pour rhubarb mixture over crust, spreading evenly. It’s so pretty at this stage for Rhubarb Dream Bars!
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Make Topping: Whisk sugar, cream, egg yolk, and cinnamon (if using). Pour over rhubarb. I give it a little swirl for looks.
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Bake Again: Bake 25-30 minutes until set and golden. Test with a toothpick for doneness. Let cool completely.
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Cut and Serve: Cut into 12 bars and serve chilled or at room temp. I always sneak a warm one—it’s too good!
Notes
Measure rhubarb carefully for Rhubarb Dream Bars—too much makes them soggy (I learned that the hard way!). Use cold butter for a flaky crust; warm butter ruins it. Chill bars overnight for the best flavor—trust me, it’s worth the wait. Add strawberries for a fun twist; my kids love it. Store in the fridge to keep them fresh. And don’t cut too soon, or they’ll crumble (yep, been there!).
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Equipment:
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8×8-inch baking pan
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Parchment paper
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Mixing bowls
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Whisk
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Measuring cups and spoons
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Oven
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- Prep Time: 15 minutes (more if I’m fussing with rhubarb)
- Cook Time: 40-45 minutes
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 22g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Rhubarb Dream Bars, rhubarb dessert, summer baking, creamy bars