Sweet Tart Rhubarb Bars

This delectable Rhubarb Dream Bar recipe transforms the tart spring vegetable into a heavenly dessert that perfectly balances sweet and tangy flavors. The buttery shortbread crust provides the perfect foundation for the creamy rhubarb filling, creating a dessert that's both rustic and elegant.

These bars have been my secret weapon for spring gatherings for years. The first time I brought them to a neighborhood potluck, three people asked for the recipe before dessert was even over.

Ingredients

• All purpose flour: forms the foundation of both the crust and filling, giving structure while keeping texture tender
• Powdered sugar: in the crust creates that melt-in-your-mouth shortbread texture that elevates these bars
• Butter: provides richness and that irresistible buttery flavor that makes the crust so addictive
• Eggs: create the custardy texture in the filling that holds everything together beautifully
• Granulated sugar: balances the natural tartness of rhubarb while allowing its unique flavor to shine
• Fresh rhubarb: delivers bright color and distinctive tang that makes these bars truly special
• Optional cinnamon: adds a subtle warmth that complements the rhubarb wonderfully

Step-by-Step Instructions

Prepare the Crust:

Combine flour, powdered sugar, and butter until just crumbly. The key is not to overmix this delicate dough. When it reaches a sandy texture with small butter pieces throughout, you'll know it's perfect. Press gently into your greased pan for that ideal shortbread base.

Prebake the Foundation:

Bake the crust for exactly 15 minutes at 325°F. This partial baking ensures your crust will be completely cooked through but not overdone when the filling is set. Look for just the slightest hint of golden color around the edges.

Create the Filling:

Gently beat eggs until just combined, then incorporate sugar, flour, salt, and optional cinnamon. The filling should be smooth but not airy. Fold in your diced rhubarb with a light touch to maintain those beautiful pink pieces throughout the filling.

Complete the Baking:

Pour the filling over your warm crust and return to the oven for a full hour. Patience is crucial here. The bars are done when the center barely jiggles when gently shaken. If using a glass pan, you might need an extra 5 minutes.

The rhubarb in this recipe reminds me of spring afternoons at my grandmother's garden. She would send me out with a small basket to collect the ruby stalks, warning me never to eat the leaves. These bars taste like those cherished memories, with each tangy bite bringing back the joy of those simple days.

Rhubarb Selection Tips

The perfect rhubarb for this recipe should be firm and brightly colored, with shades ranging from pink to deep red. Avoid stalks that feel soft or have brown spots. While color doesn't affect flavor dramatically, the redder stalks will give your bars that beautiful rosy hue that makes them irresistible on the dessert table. If your rhubarb seems particularly stringy, simply run a paring knife along the back of the stalk to remove any tough fibers before dicing.

Make-Ahead Magic

These Rhubarb Dream Bars actually benefit from being made a day ahead of serving. The flavors deepen and meld overnight in the refrigerator, and the texture becomes even more luscious. For special occasions, I often make these bars the evening before, allowing them to chill thoroughly overnight. Just before serving, a light dusting of powdered sugar creates an elegant finish that elevates the presentation.

Perfect Pairings

Serve these dreamy bars with a dollop of lightly sweetened whipped cream or a small scoop of vanilla ice cream for the ultimate spring dessert experience. For brunch gatherings, they pair beautifully with a cup of Earl Grey tea or a sparkling mimosa. The bright acidity of the rhubarb cuts through rich accompaniments, making these bars versatile enough for casual family dinners or sophisticated dinner parties.

Seasonal Variations

While traditional rhubarb is the star of this recipe, you can create delicious variations based on what's in season. In early summer, replace one cup of the rhubarb with fresh strawberries for a classic flavor combination. Later in the season, try adding a cup of blueberries or raspberries. Each variation brings its own character while maintaining the dreamy texture that makes these bars so special.

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Recipe FAQs

→ Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works well in this recipe. Thaw it completely and drain excess liquid before adding to the filling mixture. You may need to increase the baking time by 5-10 minutes to account for the extra moisture.

→ How do I know when the bars are fully baked?

The bars are done when the center is set and no longer jiggles when you gently shake the pan. The top should be lightly golden, and a toothpick inserted in the center should come out mostly clean with a few moist crumbs.

→ Can I add strawberries to this rhubarb dessert?

Absolutely! Strawberry and rhubarb are classic companions. Replace 1-2 cups of the rhubarb with hulled, diced strawberries for a strawberry-rhubarb variation. Keep the total fruit amount at 4 cups.

→ How long do these bars keep?

When stored in an airtight container in the refrigerator, these rhubarb bars will keep well for 4-5 days. The crust may soften slightly over time but will still be delicious.

→ Can I reduce the sugar in this recipe?

You can reduce the granulated sugar in the filling by up to 1/4 cup, but keep in mind that rhubarb is naturally very tart. The sugar balances this tartness and helps create the proper texture in the filling.

→ Are these bars freezer-friendly?

Yes, these bars freeze well. Cut into portions, place in an airtight container with parchment between layers, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.