rhubarb dream bars recipe

Written ByJenny Smyth Posted on
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The Best rhubarb dream bars recipe

I’ve been making rhubarb dream bars for years, and they’re still a staple in our household. The combination of tart rhubarb and sweet brown sugar is a match made in heaven. My kids love helping me mix the filling, and I appreciate that the recipe is easy to scale up or down depending on the occasion.

Rhubarb dream bars are perfect for potlucks, family gatherings, or even just a quick dessert after dinner. Plus, the use of fresh rhubarb adds a lovely pop of color to any dish. I’ve experimented with various types of sugar in this recipe, but I find that the brown sugar gives it the perfect depth of flavor.

When I first started making these bars, I was hesitant to use fresh rhubarb – I’d only ever seen it canned or frozen. But trust me, using fresh is worth the extra effort. It’s like a whole different world of flavor opens up when you use it fresh.

The texture is also wonderful – the slightly crunchy top gives way to a tender, almost custard-like filling. And don’t even get me started on how well they freeze – it’s like they’re better than ever! My family loves them so much that I often have to make double batches just to keep up with demand.

And as an added bonus, they’re surprisingly easy to make from scratch – no fancy equipment needed here! I’ve tried making them with various types of flour, but all-purpose works best in my opinion. Now, onto the recipe itself…

Rhubarb Dream Bars

4.5 from 723 votes

A buttery shortbread crust topped with a sweet-tart rhubarb filling and a crumbly oat streusel. These bars are perfect for spring and summer gatherings, offering a delightful balance of flavors and textures.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 16Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, cold and cubed
1/4 teaspoon salt

For the Filling

4 cups fresh rhubarb, chopped into 1/2-inch pieces
1 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract

For the Streusel Topping

1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 cup unsalted butter, cold and cubed
1/2 teaspoon ground cinnamon

👨‍🍳Directions

1Preheat the oven to 350°F.
2Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
3In a medium bowl, combine the flour, sugar, and salt for the crust.
4Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
5Press the crust mixture firmly and evenly into the bottom of the prepared pan.
6Bake for 15 minutes, or until the edges are lightly golden.
7Remove from the oven and set aside to cool slightly while preparing the filling.
8In a large bowl, toss the chopped rhubarb with the sugar, cornstarch, lemon juice, and vanilla extract until well coated.
9Spread the rhubarb mixture evenly over the pre-baked crust.
10In a separate bowl, prepare the streusel topping by combining the flour, oats, brown sugar, and cinnamon.
11Cut in the cold butter until the mixture forms clumps.
12Sprinkle the streusel evenly over the rhubarb filling.
13Bake for 35 to 40 minutes, until the filling is bubbly around the edges and the streusel is golden brown.
14The rhubarb should be tender when pierced with a fork.
15Let the bars cool completely in the pan on a wire rack before lifting out and cutting into squares.

🔧Equipment

9×13-inch baking pan
Mixing bowls
Pastry cutter or fork
Measuring cups and spoons
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 30mg🧂Sodium: 95mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 3g

📝Notes

For best results, use fresh rhubarb that is firm and bright red. If rhubarb is very tart, you can increase the sugar slightly. Store leftover bars in an airtight container in the refrigerator for up to 4 days.

These rhubarb dream bars are always a good idea for any occasion because they are easy to transport, feed a crowd, and please almost everyone. I like to serve them at family gatherings, holiday dinners, or even just as a weekend baking project with my kids.

For storage, keep them in an airtight container at room temperature for a day or two, or in the fridge for longer freshness. To reheat, pop them in a 300 degree oven for 5 to 10 minutes to restore the crisp topping, or enjoy them cold right out of the fridge.

They also work beautifully as a dessert with a dollop of whipped cream or a scoop of vanilla ice cream, making them versatile enough for casual snacking or special events.

❓ Frequently Asked Questions About Rhubarb Dream Bars

Q: What type of sugar should I use?

I prefer brown sugar for this recipe because it adds such a rich depth of flavor. You can use granulated sugar if you prefer, but keep in mind that it will change the flavor profile.

Q: Can I use frozen rhubarb?

While fresh is always best, you can thaw frozen rhubarb and use it in this recipe as a substitute.

Q: Why do you recommend using all-purpose flour?

All-purpose flour gives these dream bars the perfect texture – it’s not too dense or too light.

Q: Can I make these bars ahead of time?

Yes! You can prepare the filling and press it into the crust up to a day in advance. Just refrigerate until ready to bake.

Q: How do you store leftover dream bars?

I like to store them in an airtight container at room temperature for up to three days or freeze for longer storage.

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