Before I first tried rhubarb bars, I honestly didn’t know much about rhubarb. It always seemed like an unusual ingredient—tart, a bit mysterious, and not something commonly found in everyday desserts. I was hesitant to give it a chance, thinking it might be too sour or unfamiliar for my taste. But one day, a friend offered me a homemade rhubarb bar, and everything changed. The moment I took a bite, I was surprised by how the tartness of the rhubarb perfectly balanced the sweet, crumbly crust—it was both refreshing and comforting. From that first experience, I realized rhubarb bars are more than just a dessert; they’re a celebration of simple ingredients that come together in a nostalgic and exciting way. Since then, I’ve enjoyed experimenting with rhubarb bar recipes, whether it’s a warm bar straight from the oven or a chilled slice on a summer afternoon. These bars have become a go-to treat that’s easy to make and full of flavor. In this article, I’m sharing everything I’ve learned—from essential ingredients and step-by-step instructions to helpful tips for customizing and perfecting your own batch. Whether you’re new to rhubarb or already a fan, this guide will help you make the most of this unique and delicious dessert.
Table of Contents
Your Ingredient Checklist for Rhubarb Bars
To make delicious rhubarb bars, you will need the following ingredients:
- 2 cups fresh rhubarb, chopped into small pieces
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Optional: powdered sugar for dusting
These simple ingredients come together to create a perfect balance of tart and sweet with a buttery crust. Make sure to use fresh rhubarb for the best flavor and texture.
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
- Make the crust: In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Press this mixture firmly into the bottom of the prepared baking dish.
- Bake the crust: Place the crust in the oven and bake for 15 minutes, or until it’s lightly golden. Remove from the oven and set aside to cool slightly.
- Prepare the filling: In a large bowl, whisk together eggs, sugar, flour, and vanilla until smooth. Gently fold in the chopped rhubarb.
- Assemble the bars: Pour the filling mixture evenly over the warm crust. Use a spatula to spread it out, making sure the rhubarb is distributed evenly.
- Bake again: Return the pan to the oven and bake for 40–45 minutes, or until the top is golden and the center is set.
- Cool completely: Allow the bars to cool fully in the pan. Once cooled, refrigerate for at least 1 hour for cleaner cuts.
- Slice and serve: Cut into squares or rectangles. Serve chilled or at room temperature.
Expert Tips
- Use fresh rhubarb when possible: It brings out the best tart flavor and texture. If using frozen rhubarb, make sure to thaw and drain it well to avoid excess moisture.
- Add a citrus twist: Stir in a teaspoon of lemon or orange zest to the filling for a bright, fresh note that complements the rhubarb.
- Try a strawberry variation: Replace 1 cup of rhubarb with chopped fresh strawberries for a classic strawberry-rhubarb combination.
- Want it less sweet? Reduce the sugar in the filling slightly to let the tartness of rhubarb shine more.
- Create a crunchier topping: Sprinkle the top with a handful of chopped almonds or a light oat crumble before the second bake.
- For clean cuts: Chill the bars thoroughly before slicing, and wipe your knife between each cut for perfect presentation.
- Make it gluten-free: Use a 1:1 gluten-free flour blend for both the crust and filling—no other changes needed.
To Sum It Up
Rhubarb bars might look simple, but they deliver a bold, nostalgic flavor that’s hard to forget. They perfectly balance tart and sweet, soft and crisp, making them ideal for spring and summer gatherings—or just a quiet treat with your afternoon coffee. If you’ve never baked with rhubarb before, these bars are the perfect place to start. The recipe is straightforward, and the results are consistently satisfying. Whether you’re hosting a get-together or baking for your family, rhubarb bars bring a homemade touch that feels both comforting and impressive. Try them once, and they might just become a seasonal favorite in your kitchen too.
Rhubarb Bars
Ingredients
- 2 cups chopped rhubarb fresh
- 1 cup granulated sugar
- 2 sticks salted butter softened
- 1 1/2 cups brown sugar
- 2 cups all-purpose flour
- 1 cup rolled oats
- 3 eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Press crust mixture into the bottom of the baking pan.
- Mix the crumb topping ingredients in a bowl until crumbly.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs and vanilla extract. Add dry ingredients gradually and mix well.
- Spread rhubarb evenly on crust. Sprinkle crumb topping over rhubarb.
- Bake for 40 minutes or until golden brown. Cool before slicing.
Notes
FAQs About Rhubarb Desserts
What is the best way to eat rhubarb?
The best way to eat rhubarb is cooked with sugar to balance its tart flavor. Popular choices include rhubarb pies, crumbles, bars, and compotes. Avoid eating raw rhubarb stalks unless you enjoy their sharp, sour taste—and never eat the leaves (they’re toxic).
Can you freeze rhubarb bars?
Yes, rhubarb bars freeze very well! Let them cool completely, then cut into portions. Wrap individually or store in an airtight container. Freeze for up to 3 months, and thaw at room temperature before serving.
What is the topping for rhubarb crumble?
The classic topping for rhubarb crumble is a buttery streusel made with flour, sugar, oats, and butter. Some recipes also add cinnamon or chopped nuts for extra texture and flavor.
Why is rhubarb used in desserts?
Rhubarb’s tartness makes it the perfect contrast to sweet dessert ingredients like sugar, berries, and creamy fillings. Its bold flavor adds a refreshing, tangy twist to pies, crisps, and jams—especially in spring and summer recipes.