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Every spring I look forward to these rhubarb bars more than anything else. The combo of a soft, buttery base and tangy creamy center loaded with fresh rhubarb hits all the right notes. They’re always snapped up first at bake sales or when the family gets together anytime rhubarb is in season.
My love for these bars started when my neighbor dropped off way more garden rhubarb than I knew what to do with. I whipped up a batch for a picnic and now my crew never lets rhubarb season pass without a pan of these.
Dreamy Ingredients
- Rhubarb: the main event here go for stalks that are crisp and nicely colored pink or red just don’t use leaves because those aren’t safe to eat
- Eggs: make the filling smooth and rich beat them up fresh before tossing them in
- Salt: wakes up all the sweet and sour flavors sprinkle in sea salt if you have some
- Cornstarch: helps the bars hold together by thickening the filling use fresh stuff so you get a silky bite
- Granulated sugar: keeps the sourness in check and balances the rhubarb’s tang
- Cold butter: the secret to a flaky chewy bottom crust chop it into tiny cubes and pick unsalted if you can
- Powdered sugar: makes the base sweet and tender just check it’s not clumpy
- All purpose flour: gives the bars their form for both crust and topping try the unbleached version for extra flavor
Simple Step Guide
- Chill Out:
- When they’re done let the bars cool down on the counter fully, then pop them in the fridge for a few hours. That way the custard sets up right and cutting is way less messy.
- Bake Bars:
- Pour that rhubarb custard on top of your baked crust. Smooth it out, toss in the oven, and bake for 38 to 45 minutes. It should look set in the middle and barely move when you shake the pan.
- Mix That Filling:
- While the base bakes, whisk up the rest of your dry ingredients – sugar, cornstarch, salt, and flour. Beat the eggs, fold them into the dry stuff, add the rhubarb, and gently stir so it stays soft not chewy.
- Bake the Base:
- Dump your crust mix into the pan, press it down even and firm so there's no dry bits on the bottom, and bake for about 15 minutes — don’t let it get brown yet.
- Make the Dough:
- Whisk together flour and powdered sugar in a big bowl. Cut in the cold butter using your hands, a fork, or a pastry cutter. You want little chunks about the size of peas, so it holds together when you squeeze it.
- Prep Your Dish:
- Coat an 8x8 dish with a little oil spray and set it aside, so the bars pop out easily and there’s way less scrubbing after.
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Rhubarb always makes me think of spring mornings snipping stalks from my grandma’s backyard patch. I freeze a bunch every year but always save the best for these bars. With every bite I get those sweet memories of us at her old wooden table laughing and sharing dessert.
Smart Storing Ideas
Cool first, then cut your bars. Stack them with parchment in a tight container and keep them cold up to four days. Need them longer? Freeze the bars wrapped up tight and just let them thaw in your fridge overnight before eating so they don’t get mushy.
Swap Options
No rhubarb? Swap in some raspberries or strawberries—just use the same amount chopped up. You can use a cup for cup gluten free flour blend instead of regular if you want. Change up the taste by adding some grated lemon peel or tone down the tartness by mixing in some thin slices of apple.
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Tasty Ways to Serve
Slice and eat cold straight from the fridge for a cool treat. If you’re feeling fancy, sprinkle powdered sugar on top right before you hand them out. A spoonful of whipped cream or a scoop of vanilla ice cream will make them even more of a hit with friends. At brunch or a party, don’t expect any leftovers!
Fun Rhubarb Dessert Backstory
People have been sweetening up rhubarb treats for ages, especially in Europe and North America. Most used to show up in pies or crisps, but once shortbread and sugar were easy to get, home bakers started making bars like these. Since rhubarb’s only around for a short time each spring, families look forward to these fun, tart treats every year.
Frequently Asked Questions
- → How do I keep the crust from getting soggy?
Bake your shortbread base for about 15 minutes before pouring on the filling. This step helps keep the bottom nice and crunchy, not soggy.
- → Can frozen rhubarb be used instead of fresh?
Totally! Just let frozen rhubarb thaw out, then squeeze out extra water before mixing it in. That keeps your bars from turning out watery.
- → Why is it important to let the bars cool before slicing?
Letting them cool means the creamy layer sets up just right, so you get tidy, sturdy bars that don’t fall apart.
- → What’s a good flavor variation for these bars?
Try tossing in some orange or lemon zest or a bit of cinnamon for a fun twist to the filling.
- → How should these bars be stored?
Pop ‘em in the fridge so they hold their shape and taste fresh. Cold bars also slice clean and easy.