A Sweet, Tangy Spring Dessert

Welcome to your new favorite springtime dessert—Rhubarb Bars! With their crisp buttery crust, vibrant pink filling, and just the right balance of tart and sweet, these bars are a seasonal delight that will steal the show at any gathering. Whether you’re looking to use up a bundle of fresh rhubarb or simply craving something tangy and refreshing, this recipe offers a nostalgic taste of homemade comfort with modern flair.

Why You’ll Love These Rhubarb Bars

These bars aren’t just pretty to look at—they’re downright delicious and incredibly simple to make. Here’s why they’ll become a go-to recipe in your dessert lineup

Bright and tangy flavor: Fresh rhubarb brings a natural tartness balanced perfectly with sugar and vanilla.
Easy crust: A buttery shortbread crust comes together with just three ingredients.
Simple ingredients: No special equipment or hard-to-find items needed—just pantry staples.
Crowd-pleaser: Great for potlucks, picnics, bake sales, or just a weekday treat.

What Is Rhubarb?

Before we jump into the recipe, let’s talk rhubarb. Rhubarb is a unique vegetable (yes, it’s technically a veggie!) known for its vivid pink stalks and tart flavor. It’s most commonly treated as a fruit in baking. Often paired with strawberries, rhubarb shines just as brightly on its own, especially in this recipe where it’s the star of the show.

Seasonality: Rhubarb is in season from late spring to early summer.
Flavor profile: Tart, tangy, and slightly floral.
Color: Stalks range from deep red to pale green—red varieties will give your bars that bold pink hue.

Ingredients You’ll Need

This recipe is beautifully simple and requires only a handful of ingredients, most of which you likely already have.

For the Crust

1 cup all-purpose flour: The foundation of your shortbread crust.
½ cup butter (softened): Adds richness and helps create that melt-in-your-mouth texture.
¼ cup powdered sugar: Adds sweetness and a smooth finish.

For the Filling

2 large eggs: Help bind the filling and give it structure.
1 cup granulated sugar: Balances the tart rhubarb with sweetness.
2 tablespoons all-purpose flour: Slightly thickens the filling for a soft yet sliceable bar.
½ teaspoon vanilla extract: Adds a subtle depth of flavor.
1½ cups chopped fresh rhubarb: The star ingredient—choose vibrant, firm stalks.

How to Make Rhubarb Bars

This recipe comes together in two easy stages: preparing the crust and making the filling. Let’s walk through each step with helpful tips along the way.

Step 1: Make the Shortbread Crust

Start by preheating your oven to 350°F (175°C) and greasing an 8×8-inch baking dish.

Mix the crust ingredients: In a medium bowl, combine the flour, softened butter, and powdered sugar. Use a fork or your hands to mix until crumbly and well blended.
Press into pan: Firmly press the dough into the bottom of the baking dish to create an even layer.
Bake the crust: Bake for 12–15 minutes or until the edges just start to turn golden.

Tips:

Don’t overbake the crust—it will bake again with the filling.
For a firmer crust, chill the pressed dough for 10 minutes before baking.

Step 2: Prepare the Rhubarb Filling

While the crust is baking, get started on the rhubarb layer.

Whisk the eggs and sugar: In a clean bowl, whisk the eggs with the granulated sugar until light and frothy.
Add the flour and vanilla: Stir in the flour and vanilla extract until smooth.
Fold in rhubarb: Gently mix in the chopped rhubarb, ensuring it’s evenly distributed.

Step 3: Bake to Perfection

Pour over crust: Once the crust is out of the oven, pour the rhubarb mixture evenly over the hot crust.
Bake again: Return to the oven and bake for 30–35 minutes, or until the filling is set and lightly golden around the edges.
Cool completely: Allow the bars to cool in the pan before slicing.

Optional Finishing Touch: Add a dollop of whipped cream or a dusting of powdered sugar before serving for a bakery-style look.

Serving Suggestions

These bars are beautiful on their own, but you can elevate them even further:

Topped with whipped cream: Adds a soft, creamy contrast to the tart filling.
With vanilla ice cream: Serve warm bars with a scoop for a heavenly dessert.
Sprinkle with lemon zest: Enhances the tart flavors and adds a fragrant finish.

Storage and Make-Ahead Tips

Rhubarb bars are great for making ahead and storing. Here’s how to keep them fresh and tasty:

Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Slice and freeze bars individually. Wrap each in parchment and store in a freezer-safe bag for up to 2 months.
Thawing tip: Let frozen bars thaw in the fridge or at room temperature for a few hours before serving.

Rhubarb Bars FAQ

Can I use frozen rhubarb?

Yes! Frozen rhubarb works just as well. Be sure to thaw it first and drain off any excess liquid to prevent soggy bars.

What other fruits can I add?

Rhubarb pairs well with several fruits. Consider mixing in:

Strawberries
Raspberries
Apples
Oranges (zest or juice)

Just don’t exceed the total volume of 1½ cups fruit to keep the filling balanced.

Can I double the recipe?

Absolutely! For a larger batch, double all ingredients and bake in a 9×13-inch pan. You may need to adjust the baking time by a few minutes.

Are rhubarb leaves safe to eat?

No. Rhubarb leaves are toxic due to high levels of oxalic acid. Always discard the leaves and use only the stalks.

Tips for Best Results

To ensure your rhubarb bars come out perfect every time, keep these handy pointers in mind:

Chop rhubarb evenly: Uniform pieces cook more consistently and look better in the finished product.
Let bars cool fully: This helps the filling set properly for clean slices.
Use fresh, vibrant rhubarb: The fresher the stalks, the brighter the flavor and color.

Nutritional Information (Per Serving)

Here’s an approximate nutritional breakdown for one rhubarb bar (based on 9 bars per pan):

Calories: 210
Carbohydrates: 28g
Sugar: 18g
Fat: 10g
Protein: 2g
Fiber: 1g

Note: Nutrition may vary based on exact ingredients used.

Variations to Try

If you love experimenting in the kitchen, here are some fun ways to switch things up:

Almond Rhubarb Bars

Add ½ teaspoon almond extract to the filling.
Top with sliced almonds before baking for extra crunch.

Rhubarb Lemon Bars

Add the zest and juice of one lemon to the filling.
The lemon enhances the tang and adds brightness.

Gluten-Free Option

Use a gluten-free all-purpose flour blend for both crust and filling.

Vegan Twist

Replace butter with vegan margarine.
Substitute eggs with flax eggs (2 tbsp flaxseed + 6 tbsp water, let sit 5 minutes).

When to Serve Rhubarb Bars

These colorful, zesty bars are perfect for a range of occasions:

Spring brunches
Mother’s Day celebrations
Afternoon tea
Baby showers
Picnics and potlucks

They’re also great for meal prepping desserts for the week—you’ll find yourself reaching for one every time you open the fridge.

Final Thoughts: A Fresh Way to Celebrate Spring

Rhubarb bars are everything you want in a dessert: sweet, tart, buttery, and easy to make. Whether you’re already a rhubarb lover or just discovering this vibrant veggie, these bars offer a deliciously simple way to celebrate the season.

With a crisp shortbread crust and a glowing pink filling, these treats are a feast for the eyes and the taste buds. Perfect for spring but craveable all year round—go ahead and slice yourself a square (or two).