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  • Writer's pictureElaine

World’s BEST Rhubarb Bars

Updated: Mar 10

I am so addicted to these.

The crust is like a shortbread cookie and the goo on top is like the best sweet/tart treat EVER.

Of course, head to the Farmer’s Market and score yourself some fresh spears of rhubarb!!

These are my favorite treats to make when rhubarb is fresh, but I also freeze enough (in 4 cup bags) to make this year round!

Here you go:

Ingredients: this is TIMES TWO FOR TWO 8X8 PANS:

For the crusts, each are:

  • 1 1/2 cups flour

  • 3/4 cup cold butter cubed

  • 1/4 cup powdered sugar

For the fillings, each are:

  • 3 large eggs, lightly beaten

  • 2 cups white sugar

  • 1/2 cup flour

  • 1/2 tsp salt

  • 4 cups rhubarb, diced

  1. Preheat oven to 350 F. In a food processer, combine the flour and powdered sugar and butter until the mixture resembles coarse crumbs.

  2. Pat the crumbs into 2 well-greased square 8X8 baking pans. I like to line the pans with parchment which helps lift the bars out. Bake the crusts at 350 F for 10-12 min or until lightly browned.

  3. While the crusts are in the oven, mix together eggs, sugar, flour, and salt. Make two separate batches so the amounts are correct.

  4. Gently stir in the diced rhubarb. Pour the rhubarb mixtures over the hot crusts. Tilt pans or pour carefully so all the goo isn't in the center and gets distributed nicely to the edges. Return bars to the hot oven. Reduce oven temperature to 325 F and bake for 30-35 min or until the filling is set and no longer jiggly

  5. Cool for 30 mins on the counter and refrigerate until chilled before cutting into bars.

66,074 views5 comments


Jill S
Jill S
a day ago

Your directions are so confusing. You say it’s times two for 2 pans, but then immediately after it says for each.


Jul 02

How long does it keep can you leave it on the counter or in fridge

Jul 03
Replying to

I would not leave it out if the fridge.


Patti Utter
Patti Utter
May 28, 2023

If using frozen, do you thaw first?

Jun 26
Replying to

For rhubarb, you usually thaw over a strainer otherwise the filling will be watery and won’t set up along with having a soggy crust.

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